純手工~葡式蛋塔
描述
前幾天在電視上看到葡萄牙百年老店賣的蛋塔~
酥脆的外皮配上柔嫩的內餡><
真是令人口水直流啊!!
這蛋塔的皮真的很費工~
但只要時間夠多有耐心~其實並不難唷!!
建議可以一次多做一點皮冰在冷凍,要吃的時候再加入內餡烤一烤就好了唷♥
熱量
步驟
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![[塔皮]先將粉類全部過篩,奶油1溫室軟化](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
塔皮先將粉類全部過篩,奶油1溫室軟化
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將所有塔皮材料拌勻(水不要一次加),揉至光滑無粉粒狀態
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塔皮將麵團用保鮮膜包好放旁邊醒20分鐘備用
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塔皮奶油將奶油切成約0.5公分厚的薄片,排成正方形
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塔皮奶油用保鮮膜包起來,再用擀麵棍把縫隙敲一敲讓她變成一片片狀奶油,先冷藏幾分鐘
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塔皮將醒好的麵糰擀成0.5公分厚長度約是奶油的3倍長
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塔皮將奶油放在中間,面皮兩邊往內折,再把上下開口壓緊
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塔皮再次擀薄至0.5公分,換個方向折4折,之後包起來放冰箱20分鐘
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塔皮拿出來在擀薄折成3折,在擀成0.5cm約20公分長
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塔皮把他從短的地方捲起來,放入冰箱30分鐘
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塔皮冰好後再切成約1公分的薄片
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塔皮壓扁放入烤模中,在冷凍
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內餡將牛奶倒入鍋中並放入一半的糖,煮至微微冒煙即可
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內餡將雞蛋與剩下的糖打散,在倒入煮好的牛奶打勻
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內餡將蛋液至少過濾3次
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內餡倒入蛋塔皮中約8分滿
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放入烤箱200度烤25分鐘就完成拉>////<
![[塔皮]先將粉類全部過篩,奶油1溫室軟化](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%2F140006%2F6e8dc763c3585851.jpg&width=800)
![將所有[塔皮]材料拌勻(水不要一次加),揉至光滑無粉粒狀態](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%2F140007%2F9ed8de82a01e5fcc.jpg&width=800)
![[塔皮]將麵團用保鮮膜包好放旁邊醒20分鐘備用](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%2F140008%2F0f95a0e65fedc518.jpg&width=800)
![[塔皮奶油]用保鮮膜包起來,再用擀麵棍把縫隙敲一敲讓她變成一片片狀奶油,先冷藏幾分鐘](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%2F140010%2F83952352fae94643.jpg&width=800)
![[塔皮]將醒好的麵糰擀成0.5公分厚長度約是奶油的3倍長](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%2F140011%2F1b9a19b80e08ac34.jpg&width=800)
![[塔皮]將奶油放在中間,面皮兩邊往內折,再把上下開口壓緊](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%2F140012%2F2a24ea6f8f542ebd.jpg&width=800)
![[塔皮]再次擀薄至0.5公分,換個方向折4折,之後包起來放冰箱20分鐘](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%2F140015%2Fb3cf9761272ca0f3.jpg&width=800)
![[塔皮]拿出來在擀薄折成3折,在擀成0.5cm約20公分長](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%2F140020%2F752ae691bb57a78d.jpg&width=800)
![[塔皮]把他從短的地方捲起來,放入冰箱30分鐘](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%2F140022%2Fee17d978d7fc0221.jpg&width=800)
![[塔皮]冰好後再切成約1公分的薄片](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%2F140023%2Faf5a7c4a1d1144bd.jpg&width=800)
![[塔皮]壓扁放入烤模中,在冷凍](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%2F140024%2Fcec7393480f1dab6.jpg&width=800)
![[內餡]將牛奶倒入鍋中並放入一半的糖,煮至微微冒煙即可](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%2F140026%2Fafab1b0ece872470.jpg&width=800)
![[內餡]將雞蛋與剩下的糖打散,在倒入煮好的牛奶打勻](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%2F140027%2F42715cc644e92b39.jpg&width=800)
![[內餡]將蛋液至少過濾3次](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%2F140028%2F4c2f97548f0913b3.jpg&width=800)
![[內餡]倒入蛋塔皮中約8分滿](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%2F140029%2F691bfef5b5a4d4c5.jpg&width=800)
小撇步
為了避免沾黏,每一次對折時可在表面灑一些麵粉喔!!
為什麼要一直重複放入冰箱再擀呢??
因為塔皮的成功關鍵在於奶油的硬度,太軟太硬都不好,而在擀麵皮時千萬不要太大力,如果擀太大力把奶油擠出來,就前功盡棄囉!
