[原创] 自制蛋挞

liushui888

英文是原文，--- 部分是我做的时候改的

Makes about 10-12 egg tarts (3-Inch Wide 1-1/2-Inch Deep Tart Tin)

Ingredients of crust:

225 gm plain flour --- 2 cup flour
125 gm butter --- 3/4 cup butter
55 gm icing sugar --- 1/4  cup confectioners' sugar
1 egg, whisked
a dash of vanilla extract

Ingredients of custard:

3 eggs --- 6 eggs
110 gm caster sugar --- 2/3 cup white sugar
225 gm hot water --- 1 1/2 cup milk
85 gm evaporated milk --- no
1/2 tsp vanilla extract

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2011-8-8 15:42

Method (making crust):

Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.
Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well.
Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough. (see picture)
Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.

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2011-8-8 15:42

Method (making custard):

Add sugar into hot water, mix until completely dissolved.
Whisk egg with evaporated milk. Pour in sugar water. Mix well.
Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.
Method (baking tarts):

Preheat oven to 200C. Position rack in lower third of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown.
Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.

Notes:
Placing tarts at the lower rack in oven could cook crusts easily before the egg custard being heated up too quickly. (My oven will automatically turn on the heater at the bottom when it turns to “bake mode”. It’s better to check the menu of your own oven and know how your oven is designed.)
At the very last stage, pull the oven door open a few inches. This method is to avoid custard from being puffed up too high. The custard would collapse once they are cooled down otherwise.

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2011-8-8 15:42

下面是我自己做的照片，当然没有上面的那么标致啦

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2011-8-8 15:38

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2011-8-8 15:40

qrio

哇，我爱吃的蛋挞。
楼主是牛人，据说挞皮很难做的，

qq765218121

……根本就看不懂英文啊啊啊……TVT……

yuyuyuyu2

如果只是想吃挞陷应该烤多久啊，中间的陷大爱，皮不喜欢吃啊

jinhui0524

那种很酥的皮我还是爱吃的，上面的皮好像很实的样子，不知道味道会怎么样
不过中间的陷应该还蛮容易做的吧？
我在家时，都是一罐旺仔加一个鸡蛋，多搅一会儿，搅匀了，上锅一蒸就好了
吃甜的就加点冰糖，个人觉得还是蛮像的

vincelia

做的不错诶LZ。。。

liushui888

谢谢夸奖

虽然看着皮挺硬的，但吃起来很酥的。如果不放心的话，可以多放点butter

custard 按上面的配好，用锅热一下就可以了，不过就不会有像烤的那样有韧性，如果烤的话，用不粘烤盘大约10-15分钟，只要用牙签试一下，不会粘就可以了

玻璃娃娃

要看具体做法可以去看TVB的《珠光宝气》，里面有一集主角教人做蛋挞的，步骤非常清楚，连制作的时间长短温度高低都有详细介绍，一看就会。就是做蛋挞的那个锡箔纸不知道能从从哪里弄到

karebear

真棒！加油哦！　不过这么高热量的食品，作的时候会有负罪感，还是买着吃吧。

puccafly

看起来也很不错呢，可惜太多英文字母堆一起

moon8783

焦黄焦黄的话更诱人

xiaohuayuan

有没有不甜的蛋挞

沈小朋友

换成中文的多好，可惜看不懂。

天天愛雲

为什么是英文，英文人家我看不懂-

轻暮

就是喜欢吃馅啊！！！