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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