[ENG SUB] 蛋撻 - 保證在半小時內完成 (國語版) How To Make Egg Tarts in 30 min or less

#蛋挞 #EggTarts
Make Egg Tarts in 30 min
1. Thaw the egg tart crust (about 6 min). Gently press the
bottom with your thumb. Let out the air between the tart crust
and the container. Push crust side edge a little bit higher.
2. Add 60g water, 22g white sugar, heat and stir slightly
Let the sugar dissolve, add 45 g of milk. Beat 2 eggs,
add to mik-sugar mix; sift mixture twice.
3. Pour egg/milk/sugar into containers, fill to ~ 80% full.
4. Preheat the oven at 375F for 10-12 min, and bake
Egg Tarts for 15 min. When the crusts are golden brown,
lower the temperature to 325F, and bake for another 8 min,
then remove egg tarts and cool for 8-10 min, serve.
TIPS:
1)
When preparing the crust, use your thumb to lightly
press the bottom to let the air out between the crust
and the cup, otherwise the egg tarts will swell and be
misharped during baking.
2)
When beating the eggs, do not beat them too hard,
otherwise a large amount of air will enter the egg liquid;
forming excess bubbles, thus rendering the surface of the
egg tarts not smooth.
3)
When melting the sugar in water, warmed the water
slightly, but do not boil.
4)
It is best to filter the egg tart liquid twice.
That way the unsmashed egg whites and foam will
removed, the eggs tarts will be smooth.
蛋撻 (簡易版)
材料:蛋撻皮6個 (蛋撻盞徑7CM), 清水60克, 細白砂糖22克, 牛奶45克, 全蛋2隻.
Material: Egg Tart crust/shell 6 (Diameter 7CM), water 60 g, fine white sugar 22g, milk 45 g, egg 2
1. 蛋撻皮觧凍(約6分鐘).之後稍略整理, 用姆指輕壓底部,
讓撻皮和盞之間的空氣排出 讓撻边略高於撻盞少許.
2. 蛋奶漿: 清水60克, 加入白沙糖22克, 微微加熱及攪拌
片刻使糖溶化, 加入牛奶45克, 攪拌成奶糖水; 雞蛋2隻
打散成蛋漿; 把奶糖水慢慢加入蛋漿中, 一邊加入－邊攪拌,
再過篩成蛋奶漿. 放入有嘴的壶中.
3. 灌盞: 蛋漿注入盞中, 八成滿便好.
4. 烘焙: 烤爐375F預熱10-12分鐘, 蛋撻入爐焗15分鐘,
看見盞邊呈金黄色, 把温度調低至325F, 再烤8分鐘,
熄火出爐放在晾架上8分鐘, 即可脫模亨用.
温馨提示:
1)
整理蛋撻皮時,用姆指輕壓底部,
讓撻皮和盞之間的空氣排出,
不然烘焙時蛋撻過份澎漲.
2)
打蛋時可以多打一会,但不可猛打,
以免大量空氣進入蛋液中,形成許多
泡沫.使蛋撻表面不光滑.
3)
清水難以使糖全部融化, 所以需要
微微加温, 但不需要煮沸.
4)
蛋撻漿最好要過濾兩次.目的是把未
打碎的蛋白和泡沬通通濾掉,
使蛋撻更嫩滑.
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