台式蛋塔 [馬芬模製作版]
![台式蛋塔 [馬芬模製作版]](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Frecipe%2Fcover%2F161902%2Fd0b796cb14267d5f.jpg&width=800)
描述
家中沒有塔模?沒關係, 利用馬芬模也可以製作哦! 香酥塔皮搭配著嫩滑的布丁餡, 真美味. 塔皮中添加少許全麥麵粉, 使塔皮更有口感及麵粉香，同時也健康呢. 此配方為減糖版本，但絕對不失美味，一定要試試．
份量
8
人份
熱量
步驟
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![[製作塔皮] 將奶油、粉類、糖和鹽用手搓成碎粒狀](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
[製作塔皮] 將奶油、粉類、糖和鹽用手搓成碎粒狀
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蛋液慢慢加入(濕度視情況調整), 用刮刀以按壓式拌成糰
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麵糰用保鮮膜包起冷藏製麵糰變硬(半小時至一小時)
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[製作蛋塔陷] 將香草莢剖開, 以小刀將香草籽刮下.
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將牛奶、糖、香草籽及香草殼一併放入鍋中. 以小火加熱至糖溶解即可.
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牛奶放涼後, 加入蛋液攪拌均勻.
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過篩牛奶蛋液
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將馬芬模塗上少許奶油並撒上麵粉(份量外)以達到模具防沾的效果
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將麵糰分成8等份, 將麵團貼附於馬芬模上. 倒入蛋液
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以180度烘烤30分鐘即成
![[製作塔皮] 將奶油、粉類、糖和鹽用手搓成碎粒狀](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F779815%2F9ad55160691f3219.jpg&width=800)
![[製作蛋塔陷] 將香草莢剖開, 以小刀將香草籽刮下.](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fstep%2Fcover%2F779816%2F86b55e1a781b4ae2.jpg&width=800)
小撇步
全麥麵粉可以用中筋麵粉代替.
沒有香草莢可以用半茶匙香草精代替
![台式蛋塔 [馬芬模製作版]：Shen 一起做](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=360&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fdish%2Fphoto%2F503689%2F9544ed6bffcf2095.jpg&width=360)
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