Traditional Egg Custard Tart《传统蛋挞》

Recipe / 食谱:

Ingredients / 材料:

Pastry / 饼皮:
Butter 100g / 牛油 100克
Icing Sugar 50g / 糖粉 50克
Egg 1pcs / 鸡蛋 1颗
Wheat Flour 200g / 面粉 200克
Milk Powder 20g / 牛奶粉 20克

Filling / 陷料:
Castor Sugar 50g / 幼糖 50克
Evaporated Milk 200ml / 淡奶 200毫升
Egg 3pcs(Stir well) / 鸡蛋 3颗(打散)
Custard Powder 2tsp / 蛋黄粉2小匙
Vanilla Essence 1 Drop / 香草精1滴

Method / 做法
1. 牛油和糖粉用手轻轻的搅拌均匀,加入鸡蛋拌均。
Stir butter and icing sugar gently, add egg and mix well.

2. 加入面粉及奶粉,慢慢揉成柔软面团。
Add flour and milk powder, slowly bunched up into a soft dough.

3. 将面团分割成30份,分别压入蛋挞模 烘烤180度约10分钟,待凉 。
Divided the dought into 30 pieces, pressed into tart molds, bake at 180 degrees for 10 minutes, take out for cool and ready to use.

4. 糖和淡奶用小火煮至糖溶解,离火待凉。
Sugar and evaporated milk over low heat and cook until sugar has dissolved, remove from heat and let cool.

5. 加入打散了的蛋、蛋黄粉及香草精搅拌均匀,过滤二~三次。
Add in egg, custard powder and vanilla essence. Stir well, and sieved for two to three times.

6. 把蛋液倒入冷却好的饼皮,烘炉预热后用180度,烤8-10分钟左右即可。
Pour the egg mixture to pastry, oven preheat 180, bake for around 8-10 minutes and ready to serve.

(Temperature depending on the individual oven adjusted)

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