曲奇皮焦糖蛋撻 |Crème Brûlée Egg Tarts


 

中英文食譜在下方。Chinese and English recipes below.


焦糖蛋撻

材料


蛋撻皮 (大約11個)

250g 普通麵粉

60g 糖粉

125g 無鹽牛油

小鹽

1 隻蛋

蛋漿(大約11個)

4 隻蛋

400g 奶油

200g 全脂奶

100g 糖粉

焦糖

砂糖

 

做法


蛋撻皮

1. 將麵粉篩到一個大碗裡。

2. 混合牛油,糖粉同鹽一起搓勻,然後加入蛋同麵粉搓成粉糰。

3. 將粉糰分成45g 一個 (可做大約11個大蛋撻)。

4. 用掌心按扁整形後放入蛋糕/蛋撻模。

5. 焗爐預熱200° C 十分鐘。


蛋漿

1. 將雞蛋,奶油,奶同糖粉攪勻。

2. 將蛋漿過濾便可有更滑的蛋漿。

3. 將蛋漿倒入蛋撻皮內。

4. 放入已預熱焗爐架上,上下火200°C,25分鐘。

提示:因每個焗爐特性不同,溫度同時間或有改變。


焦糖

1. 出爐後脱模。

2. 十五分鐘後,均勻撒上砂糖。

3. 用家庭式的燒火槍,燒至金黃色。

!注意周圍沒易燃物品 !

4. 燒後等幾分鐘可令焦糖更脆。

5. 下午茶時段啦☕️ 希望你們喜歡啦!😋

 

Crème Brûlée Egg Tarts

Ingredients


Tart (approx. 11)

250g plain flour

60g icing sugar

125g unsalted butter

Pinch of salt

1 egg

Egg Mixture (approx. 11)

4 eggs

400g thickened cream

200g full-cream milk

100g icing sugar

Candy Shell

Sugar


 

Method


Egg Tart

1. Sift the plain flour into a large bowl.

2. Combine the butter, icing sugar and salt together then combine the egg. Add in the sifted flour in parts and knead until it forms a dough.

3. Split the dough into 45g balls (can make approximately 11 large egg tarts).

4. Flatten dough and shape to muffin/egg tart trays.

5. Preheat oven to 200°C for 10 minutes.


Egg Mixture

1. Whisk the eggs, thickened cream, full-cream milk and icing sugar together.

2. Pour egg mixture through a sieve for a smoother mixture.

3. Pour egg mixture into egg tarts.

4. Bake at 200°C for 25 minutes.

Note: Cooking temperatures and times may need to be adjusted between different ovens.


Candy Shell

1. Carefully remove the egg tarts from the muffin/egg tart trays.

2. After cooling for 15 minutes, sprinkle sugar on top of the egg tarts evenly.

3. Use a torch to melt the sugar until golden brown.

! Make sure there are no flammable items around when using the torch !

4. Let it cool slightly for the sugar shell to harden.

5. Serve! 😋

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