![[Witi✿Kitchen]](https://imageproxy.icook.network/resize?background=255%2C255%2C255&height=100&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Fuser%2Favatar%2F25314%2F8d10f94374cab6bf.jpg&width=100){kind=avatar}
[Witi✿Kitchen]酥皮蛋塔
![[Witi✿Kitchen]酥皮蛋塔](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%2F30412%2F8fe2a57217d885cb.jpg&width=800)
描述
千層派皮妙用，只要簡單的材料就可以烤出美味的蛋塔，Try It !
步驟
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酥皮放至稍微軟化 依序捲起 成圓柱狀
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切分約為八等份
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少許手粉將塔皮整型 於塔模內 約比塔模大一些
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牛奶煮糖 約90度 鍋邊冒小泡關火 加入糖拌勻 放至微溫
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兩顆蛋略微打散 加入放涼的 (牛奶+糖)將拌勻的 蛋液
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用濾網過篩 去除顆粒較大的雜質
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放入塔模約8分滿
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烤箱預熱180度烘烤18~20分
小撇步
1.若要酥皮層次更明顯 可以剪成塔模大小 剩餘的派皮 再擀捲成新的塔皮
2.可以加入1滴香草精 或香草莢 在煮牛奶的步驟
3.酥皮在烘烤的過程會膨脹 要用叉子或牙籤 搓一些小洞
4.烤箱需預熱10分鐘再使用，發酵時間到前10分鐘，可開始預熱。
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