很久没做蛋塔了。这次用了Christine's Recipes 的 Cantonese Egg Tarts Recipe。食谱我做了少许更改。
Very long time didn't make egg tart. This time I use Cantonese Egg Tarts Recipe from Christine's Recipes web page. I make some changes with the recipe.
225 gm plain flour 普通面粉
125 gm butter 牛油
55 gm icing sugar 糖粉
1 egg, whisked 鸡蛋（打散）
a dash vanilla extract 香草精少许
蛋液材料Ingredients of custard:
3 eggs 鸡蛋
110 gm caster sugar 砂糖
225 gm hot water 热水
85 gm evaporated milk 淡奶
1/2 tsp pandan extract 班兰精
饼皮做法 Method (making crust):
1. 牛油室温软化，加入糖粉打致幼滑。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.
3 eggs 鸡蛋
110 gm caster sugar 砂糖
225 gm hot water 热水
85 gm evaporated milk 淡奶
1/2 tsp pandan extract 班兰精
饼皮做法 Method (making crust):
1. 牛油室温软化，加入糖粉打致幼滑。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.
2. 加入一半的鸡蛋拌匀才放入剩下的鸡蛋。拌匀后加入香草精。搅拌均匀。Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well.
3. 分两次加入过筛的面粉。搅拌均匀变成粉团。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.
4. 取一小块粉团放入塔模，用拇指压粉团使它的厚度均匀。用刮刀把多余的粉团切掉。Take a small dough and put into the tart mould. 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.
蛋液做法 Method (making custard):
1. 在热水里加入砂糖，搅拌使到砂糖融化。Add sugar into hot water, mix until completely dissolved.
1. 在热水里加入砂糖，搅拌使到砂糖融化。Add sugar into hot water, mix until completely dissolved.
2. 鸡蛋，班兰精和淡奶搅拌均匀，倒入糖水里搅匀。Whisk egg with pandan extract and evaporated milk. Pour in sugar water. Mix well.
3. 把蛋液过筛后就可倒入饼皮里。 Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.
烘蛋塔 Method (baking tarts):
预热烤箱200度。把蛋塔放在最底层。烤10-15分钟，饼皮变开始转色了。把温度调低至180度。当看到蛋液涨起来时，把炉门打开一点，继续烤10-15分钟。用牙签试探蛋液是否熟透。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.
预热烤箱200度。把蛋塔放在最底层。烤10-15分钟，饼皮变开始转色了。把温度调低至180度。当看到蛋液涨起来时，把炉门打开一点，继续烤10-15分钟。用牙签试探蛋液是否熟透。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.
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