港式蛋撻 Hong Kong Style Egg Tart

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►YouTube : https://www.youtube.com/channel/UCcwRM2CJuQMcRlkK0vf_E9A

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材料：

            蛋撻皮：
            無鹽奶油 100克
            糖粉 40克
            蛋 一顆
            香草精 半茶匙
            低筋麵粉 160克

            蛋漿：
            白砂糖 70克
            熱水 120毫升
            蛋 2顆
            淡奶 80毫升
            香草精 半茶匙
        
            Skin:
            Unsalted butter 100g
            Icing sugar 40g
            Egg 1
            Vanilla extract 1/2tsp
            Cake flour 160g

            Filling:
            Granulated sugar 70g
            Hot water 120ml
            Egg 2
            Evaporated milk 80ml
            Vanilla extract 1/2tsp
     
            14個
            14pcs

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做法：

1. 倒入100克無鹽奶油到盆中，用電動打蛋器打至蓬鬆顏色變淺。Place 100g of unsalted butter into a big bowl, beat until it turns creamy and lighter in color.


2. 篩入40克糖粉到奶油裡，繼續打至蓬鬆變乳白色。Sift in 40g of icing sugar, continue to beat until pale yellow, light and fluffy.


3. 加入一顆蛋，半茶匙香草精繼續打至混合均勻。Add in one egg, half teaspoon of vanilla extract and continue to beat until the batter mixed well.


4. 篩入160克低筋麵粉。Sift in 160g of cake flour.


5. 全程建議用切拌式將麵粉慢慢吃進去，不要過度攪拌，過度攪拌會讓麵粉起筋，導致出來的餅乾不夠舒鬆影響口感。保鮮膜包好冷藏30分鐘。Mix the dough using the cutting method as shown in the video and remember do not overmix it. Over mixing will cause gluten development and lead to a tougher texture of cookies. Cover with plastic wrap and refrigerate for 30 minutes.


6. 將70克白砂糖和120毫升熱水混合均勻至砂糖融化。Mix 70g of granulated sugar with 120ml of hot water and stir until the sugar dissolved.


7. 準備兩顆蛋。Prepare 2 eggs.


8. 加入80毫升淡奶，半茶匙香草精1，糖水，攪拌均勻，過篩。Add in 80ml of evaporated milk, 1/2tsp of vanilla extract, sugar mixture, stir well and sift it.


9. 將麵糰分14份，25克一份。整成蛋撻形，倒入蛋漿。Dough divided into 14pcs, 25g per piece, shape it, and pour in egg mixture.


10. 180度烤約20-25分鐘。Bake for 20-25 minutes at 180 degree celsius.


11. 完成。Done.




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記得按讚，分享，訂閱打開小鈴鐺才不會錯過之後的影片喔 :)

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