港式牛油蛋挞

2024-07-10 03:00:19 417

港式牛油蛋挞

Details of ingredients

  • 低筋面粉220g
  • 黄油130g
  • 鸡蛋1个
  • 糖粉55g
  • 奶粉20g
  • 热水270g
  • 100g
  • 花奶(evaporated milk)115g
  • 鸡蛋4个
  • 吉士粉(custard powder)2茶匙(可不加)

Technique

  • 难度简单
  • 工艺
  • 口味奶香
  • 时间一小时

Steps to make 港式牛油蛋挞

  • 1.把挞皮材料放大碗里,黄油预先软化。
  • 2.用手抓捏均匀,成柔软的面团,包上保鲜膜,松驰20分钟。
  • 3.面团松驰的时间,做挞水:热水放糖搅拌至糖溶化。
  • 4.放入花奶(也叫淡奶)拌匀。
  • 5.放入吉士粉拌匀。(也可不加。但千万不要放了鸡蛋再加,会颗粒状很难拌匀。)
  • 6.打入鸡蛋。
  • 7.拌匀。
  • 8.过筛2次,静置备用。
  • 9.面团分15份,30-31克一份。(我的蛋挞模上口直径是7cm,高3cm。)
  • 10.小面团用手掌压扁,放入蛋挞模。
  • 11.用拇指按压整型,皮略高于模具。
  • 12.全部做好。差不多做好时就要预热烤箱。
  • 13.用叉子在底部扎些洞,防止烤时鼓起来。
  • 14.倒入挞水,8-9分满,我喜欢9分满。
  • 15.放入预热好的烤箱,华氏430度(摄氏220度)烤15-20分钟。挞水微微鼓起就熟了。
  • 16.取出放凉,脱模开吃。
  • 17.非常香酥滑嫩。
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