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蛋撻 Egg Tarts


牛油 110克

糖霜 55克

雞蛋 1隻

中筋麵粉 230克

吉士粉 30克


雞蛋 2隻

糖 100克

水 200克

花奶 2湯匙

吉士粉 3茶匙

  1. 在室溫牛油中加入糖霜,搓勻

  2. 加入雞蛋1隻拌勻,加入麵粉和吉士粉搓勻,用保鮮紙包好後放進冰箱冷藏3小時

  3. 在熱水中加入砂糖,煮溶後放涼待用

  4. 預熱焗爐200℃

  5. 制作蛋汁,把雞蛋打勻後加入糖水,花奶和吉士粉,攪勻過濾待用

  6. 將冷藏了的蛋撻皮分成15份

  7. 在蛋撻模上塗上牛油,方便最後脫模

  8. 把蛋撻皮分別放在蛋撻模中,做成窩形,底部不要太厚或太薄

  9. 用叉在底部刺數下,以免在焗製時撻皮隆起

  10. 倒入蛋汁至八成滿,放入預熱的焗爐中,焗至蛋汁微漲(約6-7分鐘)

  11. 在蛋汁中心未熟的時候,將焗爐門打開一半,保持原有火力,焗至蛋汁凝固便成

溫馨提示 : 此食譜為3吋蛋撻模15個份量


110g Butter

55g Icing Sugar

1 Egg

230g Plain Flour

30g Custard Powder


2 Egg

100g Sugar

200g Water

2 tbsp Evaporated Milk

3 tsp Custard Powder

  1. Cream butter with icing sugar

  2. Add in 1 egg and mix well, then add flour and custard powder. Once it’s well mixed, using hand, press the mixture together and form a dough. Wrap a dough it a clingwrap and put it into the refrigerator for 3 hours

  3. Add sugar into hot water, mix until sugar completely dissolved. Set aside and let it cool

  4. Preheating the baker at 200 ℃

  5. To prepare the filling, first beat the eggs, add sugar water, evaporated milk and custard powder, mix well. Sift egg mixture then set aside

  6. Cut the frozen pastry into 15 portions

  7. Coat the egg mold with butter that simply to make it easy to get the cake out

  8. Line dough in the middle of tart cases, lightly press the dough into the tart mold, and make it not too thick or too thin at the bottom

  9. Pricking the crust with a fork, this is to prevent the separation of the layer when baking

  10. Pour the filling into the tart mold until it is about 80% full, bake for 6 to 7 minutes until the surface of filling rises a bit

  11. When the filling is half-baked, keep the baker door half open, the baking temperature remains the same until the filling is solidify

Hints: Recipe of 15 pcs 3" tart cases

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