圣安娜饼屋——港式蛋挞

2024-05-09 09:04:44 187

圣安娜饼屋——港式蛋挞
看港剧的大都知道茶餐厅,去茶餐厅少不了要点港式蛋挞尝一尝,港式蛋挞分为牛油蛋挞和酥皮蛋挞。今天要跟大家介绍的挞皮省去了传统酥皮蛋挞开酥“叠被子”的繁琐,制作上超简单的,薄薄的塔皮很松酥,有点沙子饼干的口感,配上嫩滑香浓的蛋羹,入口即化,连着做了几次,加起来有100个了。方子是我经常逛的一个香港美食论坛里来的,发布人说是圣安娜饼屋的方子,我很喜欢他家的糕饼,但是没尝过那里的蛋挞,所以没法评论是否正宗,但是这个味道绝对是值得收藏的好方子。爱烘焙爱分享,更多分享请加菜菜烘焙微信:cc_baking或者加两千人烘焙专业交流QQ群:426960254,关注菜菜微博:菜菜同学玩烘焙

Details of ingredients

  • 黄油90g
  • 蛋液(蛋挞皮)12g
  • 全脂淡奶(蛋挞皮)8g
  • 幼砂糖80g
  • 210g
  • 糖粉40g
  • 低筋粉170g
  • 蛋液(蛋挞液)160g
  • 全脂淡奶(蛋挞液)50g

Technique

  • 难度简单
  • 工艺烘焙
  • 口味甜味
  • 时间一小时

Steps to make 圣安娜饼屋——港式蛋挞

  • 1.准备好所需要的材料。打蛋盆内放入黄油、糖粉,用打蛋器搅拌至颜色变浅。
  • 2.加入蛋液后继续搅拌,直到完全融合
  • 3.加入淡奶,继续搅拌至融合。最后筛入面粉,拌匀
  • 4.把面团放入冰箱内冷藏至少一小时。混合蛋羹的材料,倒入容器内盖上保鲜膜放冰箱冷藏一晚(蛋挞液材料:蛋液:160g,幼砂糖:80g,全脂淡奶:50g,水:210g)
  • 5.面板上撒少许低筋粉,把面团取出放到面板上,擀成厚约0.4cm面片,用比蛋挞模大一圈地慕斯圈或是塔圈按出塔皮,放到蛋挞模内,用手或用擀面杖轻轻按压,使塔皮厚薄均匀,全部的塔皮放入塔模内后,放入冰箱冷藏
  • 6.烤箱预热250摄氏度。取出塔皮和蛋液,把蛋液倒入塔皮内,放入烤箱,约10分钟,塔皮边缘变成浅棕色即可,或根据自家烤箱适当加减时间,取出晾凉
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