港式蛋挞
Egg Tarts Hong Kong Style

皮料

1份基本蛋挞皮

蛋液材料

130g白糖
300ml 熱水
4粒雞蛋,打散
150ml全脂奶水
½小匙云尼拉香精

做法
  1. 挞皮做法:如上述。
蛋液做法
  • 将糖和熱水搅拌至溶解,放置一边,待涼備用。
  • 雞蛋打散,加入糖水,全脂奶水, 云尼拉,搅至完全混和,用篩過濾蛋汁,除去泡沫,便成為蛋撻餡料。
  • 将蛋液倒入已鋪上撻皮的撻模內至90%滿。
  • 放入已预热的烤箱内下层,用180C之火度烤至皮呈金黄色及蛋液凝结,可以用牙簽插入蛋汁,没有蛋液黏在牙簽上,即是熟透,便可取出。
  • 待稍冷,便可从模中倒出,放在纸杯上趁热食用。
  • 注: 蛋液不可烤太久至涨起,因为一冷便会下塌,表面便不滑了!

    SKIN

    1 portion of Basic Pastry For Egg Tarts

    FILLING

    130gm sugar
    300 ml hot water
    4 eggs, lightly beaten
    150 full cream milk
    1/2 tsp vanilla essence

    METHOD

    1. Skin: Prepare pastry as stated.
    2. FILLING

      1. Skin: Mix sugar with hot water and stir till sugar has dissolved. Leave to cool.
      2. Beat eggs lightly, add sugar syrup, full cream milk, vanilla and stir well. Strain and remove all the bubbles.
      3. Pour egg mixture into the prepared egg tart moulds till 90% full.
      4. Bake in a preheated oven at the lower shelf, using 180C, till egg custard is set ( test by inserting a tooth pick into the centre of filling, if it comes out clean, then the filling is cooked) and pastry is golden brown. Remove from the oven.
      5. Leave to cool slightly before removing the egg tarts from the moulds. Put into paper cups and serve hot.

      Note: Never over bake the egg tarts till the egg custard puff up, as the egg custard will shrink when it is cold. The surface will not be smooth then.