酥皮蛋挞 Puff Pastry Egg Tart
ฝัง
- เผยแพร่เมื่อ 25 ส.ค. 2024
- 啊铭师傅说白油和折酥是做酥皮的关键。至于要如何才能把挞皮做到起酥，大家就来看视频跟师傅学做吧！老实讲，不容易做的，一不小心酥皮就会压成饼皮了。如果自家做不到起酥，那就来师傅的店吃吧！点心是现叫现蒸，新鲜好吃，水滚茶靓，等你哦！
分量: 12粒酥皮蛋挞 /40粒挞皮
准备时间：60分钟
煮时：20分钟
✅ 酥皮 (40片）
材料 A (油心）：
565克 白油/白奶油
125克 牛油
410克 中筋面粉
材料 B（水皮）：
450克 面粉
10克 蛋黄粉
40克 细砂糖
65克 牛油
150克 水
2粒 全蛋
酥皮做法：
1. 把材料A的白油和雪牛油倒入个大盆里，搅拌均匀
2. 加入面粉，拌匀搓至成团，移入个盆，刮平
3. 收入冰箱冷藏15-20分钟或至定形，方便操作
4. 把材料B的面粉，蛋黄粉，糖，雪牛油和鸡蛋倒入个大盆里，搅拌搓均匀
5. 加入水，拌匀搓至起筋
6. 把水皮加在冷藏过的油心上面，刮平
7. 收入冰箱冷藏45分钟，方便折酥操作
8. 在工作台，面团上下方洒上适量面粉防沾
9. 用个擀面棍把面团擀至两倍大
10. 把面团对半折一层
11. 重复步骤8-10两次
12. 把面团滚平至0.3cm厚度
13. 用个8cm圆模盖出40片挞皮
14. 把挞皮轻轻压入挞模入，入冰箱冷藏*待用（剩的可以收入冰格冷冻收藏，要吃时才退冰再烘）
✅ 蛋挞糖水 (12份）
材料C：
6粒 鸡蛋
150克 细砂糖
90克 淡奶
300克 热水
蛋挞糖水做法：
1. 把糖和热水加入个锅里，拌匀至糖溶化，糖水待凉
2. 把鸡蛋加糖水（凉）里，拌匀
3. 加入淡奶，拌匀
4. 鸡蛋糖水过滤入量杯待用
组合：
1. 把蛋挞糖水倒入含有挞皮的挞模至8分满
2. 把蛋挞放入已经预热过的烤箱*里以250°C烤10分钟或熟
3. 蛋挞出炉，趁热享用
小提示：
1. 挞皮尽量保持低温避免化水，不然会烤不起酥
2. 烤温烤时会因不同的烤箱而有差异，须自行拿捏。住家烤箱建议180-200°C烤 20-30分钟
Let’s find out from our #cook2share guest Chef Meng how to make flaky puff pastry egg tarts! The devil is in the details and if you think it’s too tedious to make at home, just pay a visit to He Xin Dim Sum at Jaya One to enjoy his fresh dim sum servings!
Portion: 12 pcs egg tarts / 40 pcs 8cm puff pastry sheet
Prep Time: 60 minutes
Baking Time: 30 minutes
✅ Puff Pastry Sheet (40 pcs)
Ingredients A (oil dough):
565 g shortening
125 g butter
410 g all-purpose flour
Ingredients B (water dough):
450 g all-purpose flour
10 g custard powder
40 g fine sugar
65 g butter
150 g water
2 pcs egg
Steps for making puff pastry sheet:
1. Add shortening & butter from Ingredients A into a mixing bowl, mix well
2. Add all-purpose flour from Ingredients A, mix well to form a dough, transfer into a tray, flatten it
3. Chill it in the fridge for 15-20 minutes for easy handling later
4. Add all-purpose flour, custard powder, fine sugar, butter & egg from Ingredients B into a mixing bowl, mix well
5. Add water, knead until gluten is formed
6. Add on to the oil dough, flatten
7. Chill it in the fridge for 45 minutes for easy handling later
8. Spread some all-purpose flour on the table & dough
9. Use a rolling pin and tap the dough until doubles the size
10. Fold the dough
11. Repeat steps 8-10 for 2 times
12. Use the rolling pin to roll the dough until 0.3cm thick
13. Use an 8cm mould to cut 40 pcs of 8cm puff pastry sheets
14. Gently press the puff pastry sheet into tart mould (the balance can be kept in the freezer, defrost it before next usage)
✅ Tart Syrup (12 pcs)
Ingredients C:
6 pcs egg
150 g fine sugar
90 g evaporated milk
300 g hot water
Steps for making tart syrup:
1. Add fine sugar & water into a bowl, mix well & cook until fine sugar is dissolved, set aside
2. Add eggs & syrup (chilled) into a mixing bowl, mix well
3. Add evaporated milk, mix well
4. Sift the tart syrup
Combination:
1. Add tart syrup into the tart mould till 80% full
2. Bake in the preheated oven* at 250°C for 10 minutes or until cooked
3. It’s done!
Notes:
1. Maintain the puff pastry sheet in chilled conditions otherwise it will be hard to bake and turn out less flaky
2. It’s important to manage your own temperature and duration as the temperature varies by the oven you are using at home, suggested 180-200°C and bake for 20-30 minutes for home-use ovens
⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe
#南洋风味家常菜单 #友煮意 #nanyangkitchen
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![[拿酥雞蛋撻]-拿酥皮蛋撻屬西點類點心，酥松香脆，牛油味濃郁，顏色象牙色，蛋水香而嫩滑凝固好，表面光亮如鏡 [Egg Tarts] - English recipe in description](http://i.ytimg.com/vi/Q7Ca0_sr5sI/mqdefault.jpg)
![[拿酥雞蛋撻]-拿酥皮蛋撻屬西點類點心，酥松香脆，牛油味濃郁，顏色象牙色，蛋水香而嫩滑凝固好，表面光亮如鏡 [Egg Tarts] - English recipe in description](/img/tr.png)
非常謝謝你的分享， 祝你生意興隆老闆😊
層次分明,是我最愛的酥皮蛋撻👍👍
又靓又好吃🤤
感谢您非常细心 有程序 无私的分享 我休假必定学习做 谢谢☺️
專業，簡單，非常好，講解清楚👍👍👍
講解好詳細，示範好清楚。
Thank you for sharing. I can see your honesty and sincerity in sharing the recipe and methods. Small tips for you. In order for your audience to fully understand you, you need to learn to speak like a Hongkie. I know you're a Malaysia Cantonese, your words mixed Malay language. For example dont waste the dough, you say "Don't sayang". Keep up the good work. Thumbs 👍 for you. Cheers
Very well presented. Easy to follow with every step well explained in detail. Thank you for sharing. ❤
講解好詳細，示範好清楚。睇完好想跟住試做
That looks delicious. Thank you for sharing the recipe my friend.
I believe this is the best Best Dan Ta recipe, I watched lot of them, they all do the same thing, not interesting. I know in HK they cook a lot with Porc Fat for bakery, they use it also to get all these layers, it's a mix of butter and a little of porc fat. Your ingredients are a little different than others, it's why I believe yours, should work, can't wait to try it. I wanna add some Porc Fat thought, just to try my theory. Thanks for sharing.
Excellent tarts. Thanks a million for teaching.
Thank you very much for such detailed recipe and instruction video! This is extremely clear. I give his A++! Thanks again for your hard work.
Wow A++, thank you for motivating us and glad it's helpful for you!
@@NanyangKitchen My second try works!! My tarts came out fantastic. I had to roll my sheet thinner than 0.3 cm because the layers are too fluffy and expand to 1 cm after baked. By the way I used food processor to mix both puffy dough and water dough. It was quicker and cleaner. Thank you! You are awesome!! 😀
Very clear instructions! I will sure try it! Thanks for teaching and sharing!
Give it a try! 😊
Thank you for sharing, looks delicious.
@Meng
Your recipe seems easier than the other recipes with layered butter. Thank you for sharing the recipe and explaining it so well. If I visit Malaysia one day I will drop by and try your desserts. 😊
Go go go give it a try!
WHAT AN EXCELLENT VIDEO!!! Thank you Chef for this very comprehensive step by step guide for making puff pastry egg tarts. I will definitely try your recipe.
Question: is all Chinese puff pastry dough made like this, or is this specific to egg tarts?
Thanks for sharing.
Not too sure but some are similar, you can drop by Chef Meng eatery and ask him 😅
Thank you for sharing your recipe!
Siêu ngon và đẹp mắt cảm ơn bạn đã chia sẻ Chúc bạn thật nhiều sức khỏe nhiều niềm vui và hạnh phúc
Thank you. Very detailed.
Indeed 😊
Good share to you pastry
Excellent and shared with love. Thank you and God bless!
Thank you for watching😊
很開心揾到你呢個視頻，師傅你講解得好清楚，看了很想試，謝謝你分享食譜😊
试做愉快😊
Thank you for sharing
Can’t wait to try, thanks! 😋
Go ahead, don't wait ☺️
Thank you for you recipe ❤❤
Wow😯😯😯😯😯 mantap👏👏👏👏👏 mantap banget👍👍👍👍👍 le🌹💕⭐🌟⭐🌟⭐🙏💪😋🤤😍😘😍👌terimakasih telah berbagi🤗🤗🤗🤗 guru tanpa custard powder bisa tidak?
Bisa. Cuma tart skin akan jadi kurang kuning warna..
好正！
thanks!!!
Yumii yumi☕
so delicious,❤
Спасибо большое за очень подробное качественное видео! Обязательно внесу их в меню своей пекарни🙏🏻🙏🏻🙏🏻🙏🏻👍
Thank you
Good!
🤤🤤🤤
تسلم ايدك يا شيف اتمنى لك التوفيق والنجاح أنا ضيفه جديده في انتظارك احلى لايك تحياتي لحضرتك من مصر 🇪🇬👉
Shortening is a vry bad fat, any other way to replace it besides solidified lard? Can use fully butter?
Can substitute with solidified pork lard
There is a shortbread type tart shell version also which is also easier. It wont be flaky layers like this version though.
👍
謝謝食譜！請問是油包皮嗎？
Always wondered if there is a less oily alternative pastry,..tq
Using less shortening/lard the pastry will be less flaky
Hi! I tried this recipe a few times and the result is amazing. Thank you for sharing! 我制作的时候，油皮的比例好像比水皮多很多。擀面皮时，油皮总会从旁边溢出来，不像师傅做的一样，水皮跟油皮结合得很平整。不知道什么原因？溢出来的油皮很油很粘，不太能擀成饼皮，很浪费。
有雪过油皮才折酥吗？不够冷会很粘手的
@@NanyangKitchen 有的。开始可以，后来就黏了。
不过，就想确认，油皮溢出来是正常的吗？
可能是你手的温度比较高，所以越折越黏。属于正常现象，下次做时你感觉开始黏手时，可以收回冰箱雪片刻再拿出来继续折酥
特別❤酥皮
Hi, can I use cake flour instead of all purpose flour?
請問可唔可以用牛油？因為我冇白油。
😂
牛油容易操作，建议用猪油膏替代
可以每樣減半嗎？4O個太多了😂
可以的
Thank you for sharing!
师傅你好！你提到可以将酥皮提前做好冰冻起来。请问冰冻后，酥皮需要提前解冻再进烤箱吗？烘烤时间一样吗？我想多做一些存放。谢谢你！
飞雪大概5分钟就可以了。酥皮待室内太就会化水，化水后再烤是起不到酥的
您好 如果按你的配方比例全部减一半的话，就可以做20个蛋挞皮吧？
是的
@@NanyangKitchen 谢谢🙏 那个白奶油就是起酥油吧？英文Shortening
🙋♀️🙋♀️🙋♀️
请问牛油是有盐还是无盐的？
无盐的
Hi chef...is it OK if I didn't use the shortening? Thank you kindly 😊
Can replace it with pork lard
跟你做－下先！👍
试做愉快！
請問你做左了嗎？
Em kau say koko,
你好，请教你白油是什么油？可以用猪油代替吗？
白油就是人造酥油，也可以用猪油 （膏状）替代。
No need to put some vanila e extract ? Otherwise it might smell eggy. How come the syrup you make looks so yellow . Did you put some custard powder on it? Tq
Nope, chef didn't add custard powder, using fresh eggs will do, as for vanilla extract can be added according to personal preference.
Hi.. i am so grateful for sharing your skills. It's very informative and helpful for me as a beginner home baker. Your tart looks so delicious 😋 😋. Great work.🙏 👏👏👏❣️
师傅， 请问这个酥皮蛋挞烘烤后， 几个小时后皮还是酥的吗？
室内收藏大半天都还酥的
油心放在雪櫃或是frozen ？
雪柜冷藏而已，不是冷冻格
全脂牛奶可以做吗？
是用在鸡蛋糖水对吗？可以
用mixer来制作油心和水皮会影响外皮的层次和口感吗？
不会，只要折酥做到位
Hi chef. What is the size of the egg tart mold? thks
8cm ya..
Hi. Thank you for sharing this recipe. I was wondering what is “custard powder “ in America I don’t see anything in store baking supplies of powder called “custard powder”. Is “custard powder” the same as cornstarch or cornflour, banking powder or baking soda?
Since I can’t find custard powder in my grocery store what can i use to substitute “custard powder “ for
Please reply so I can find the correct ingredients to make your recipe. Thank you
You can ignore this if you can't find it there, the function of custard powder is just to make the colour better :)
👍👍👍👍🤩🤩🤩🤩👋👋👋👋
请问可以用猪油来代替白油吗？
可以，是膏的状态猪油哦
请问这份蛋液是给多少个蛋挞的？
15粒+- 8cm 蛋挞模
Why do my pastry always shrink in the oven, regardless how much room I leave it, they always shrink so much the egg spill out. So annoying.
Did you chill your dough first?
请问多做的酥皮是做好形状之后放冷冻格？拿出来之后需要解冻再倒入蛋汁吗？
是的，收冷冻格。要飞雪，大概15分钟左右，才加入蛋液进烤箱烤。
想问如果我有猪油可以代替白油嘛？
是可以的
请问我烤出来的蛋挞它的皮室友掉渣，但是咬起来很干很硬的
面揉出筋了饼皮会是硬脆的。下次做时注意揉面时间，只要揉成团了，就进行下个步骤
What is white milk oil ?
It's softening ya
请问什么是白奶油？
膏状的人造油，烘培店就买得到了。
@@NanyangKitchen 谢谢你的分享🥳
請問師傅：如果做40件酥皮，食4件，張其餘酥皮連模一齊放在冰箱可以嗎？
你是用锡纸模吗？是的，连模收进冷冻库里。要用时才拿出来，稍微解冻后就可以加鸡蛋糖水去烤了
@@NanyangKitchen
我用鋁質模，用完再用那種，鍚紙模是最不喜歡這種，焗出來皮不夠香，就是買蛋撻食也不會買，一定找用鐵模焗。
请问什么是白油，白奶油😂
人造植物油，可以用猪油膏替代
淡奶是什麼東西？
就是花奶，超市就买得到
只懂做cookie 皮蛋撻,因舊時教的酥皮太麻煩又長時間。
白奶油原來即是margarine, 在西超市有賣,（可以嗎？）因這裡沒有烘焙店。
师傅讲margerine是可以替代白油的。但是，打酥时会比较难操作，因为冷藏过的margerine会比白油硬。你试试看成吗？
点解多余用不完的蛋挞皮不能循环再用？！感觉好浪费……
如果再揉成团，不能起酥了。
@@NanyangKitchen 为什么？重复再把前面的顺序再弄一次不就好？这样的材料耗损很大很浪费，一般的面包店会用来做什么东西。
因为水皮同油皮已经融合，就算再折酥，也起不到酥的。师傅讲剩的其实也可以做其它饼皮的，例如烧包皮，叉烧酥。
Can anyone here kindly translate the ingredients? I’ll really appreciate it. Thank you in advance ❤❤❤
You can refer to the description in the YT video, or check at our website: www.nanyangkitchen.co/dessert/puff-pastry-egg-tart/
,
非常好，师傅
谢谢你
請問這酥皮可做皮蛋酥皮和义燒酥皮嗎？
我问下师傅再回你🤗
@NanyangKitchen
Just to remind you that we are still waiting for your Master's reply. 😂
@@chocobunny925 Its a Yes from ah meng sifu ya
师傅讲可以的
师傅，你压成大片是多少cm?
折酥吗？有60cm. 你压饼皮时要注意，要压大概0.3cm左右。压太薄是起不到酥的
@@NanyangKitchen 好的谢谢你
li ke
你的店在哪里
PJ 的 Jaya One
很好的分享，谢谢你
Hi. Is the butter used salted or unsalted?
Unsalted butter
@@NanyangKitchen thank you
师傅你广东话唔多得喔。。。。
镜头后是不错的
我係老廣，我覺得你廣東話唔錯，盡得廣東話的神韻，發音也有80分以上喎.
@@NanyangKitchen😂冇恶意，师傅请教一下，视频中提到嘎白奶油，系咪就系人地成日讲的猪油……应该讲食用猪油比较合适……白奶油系整蛋糕用的材料……容易搞错。
师傅用的白奶油是人造酥油，不是猪油膏替。要用猪油膏替代也是可以的，只是我们这里是比较少用猪油膏做饼
@@user-uu4pl4bj3p
他是指Shortening(白油)，不是lard(猪油)。
请问如果要做40粒的一半20粒鸡蛋糖水要多少粒蛋？
师傅给的这个糖水分量是多过12粒的，如果要 准准20粒的糖水须自行调整糖水食材的分量。
师傅：我想问一下为什么水皮很干，油心很湿很黏？烤之后底部的皮像没有熟一样，这是什么原因？
油心有冷藏过才折酥吗？
@@NanyangKitchen 有，开始20分钟，后面不行又冷藏了1小时
你用的白油是膏状吗？
@@NanyangKitchen 是的，特地去买的
师傅说应该是打酥打过久，油心化油了。至于底部不熟，可能是底部酥皮过候，所以烤不酥。
请问什么白奶油?
人造酥油，烘培店就买得到了
You use margarine instead of lard then?
半唐番、聽不懂！
J个就系大马华人讲方言的特色😅
你们的工具够脏的
好滴，我会同师傅反应注意下
Baking tools like bowls and molds get permanent stains over time with constant use.
A stain is not necessarily dirt.
Your remark is rude enough though. Stay sweet!
九流！麻撚麻？
九流？你吗？