焦糖蛋撻Caramel egg tart

描述
做派剩下的麵糰可以好好利用一下,只要調好蛋汁餡兒,烤一烤就行了。但是如果沒有剩餘的,也可以從零開始做的喲!
Those leftover after pie-making can be well used as egg tart trust, smart, no? Let's start from scratch!
份量
時間
食材
-
少許little
-
45克g
-
195克g
-
75克g
-
1茶匙tsp
-
70克g
-
40克g
-
70克g
-
70克g
步驟
-
盆內加入水、室溫軟化牛油和低筋麵粉混合; Mix water, butter and cake flour.
-
搓揉至軟; Knead till soft and smooth.
-
麵團分成12分,在蛋撻模具內外推,厚薄隨意,刺孔; Divide the dough into 12 pcs, gently press the dough into the mold, then poke small holes with a fork.
-
糖加入熱牛奶溶化,待涼; Add sugar in the hot milk, let cool.
-
雞蛋打散後加入奶油和放涼的甜牛奶; Whisk egg and add in cream and the cool milk.
-
把混合物過篩兩次; Sieve the mixture twice.
-
倒進撻內8-9分滿,表面撒點黃金砂糖; Pour into the mold, sprinkle some brown crystal sugar on top.
-
200度烤15-20分鐘。 Bake for 15-20 mins at 200C till the surface looks golden brown.
-
出爐待涼,趁熱享用。
-
沖一杯咖啡香噴噴的! Serve with a cup of American coffee.