2009/9/26

Chinese Custard 蛋塔

Chinese recipes 中西食譜
Goats videos 山羊錄影

 










Ingredients of the filling are:
1 cup of milk
1 TBSP white or dark brown sugar 

 Four Eggs



 




1. Mix milk and sugar with low heat (don't boil it). Put aside till cool
2. Scramble eggs in a big bowl
3. Add sugar milk into eggs and mix well











Ingredients for 12 crusts are:
1.25 cups of cake flour
1 stick unsalted melted butter ( 4oz)
1/4 cup sugar
1 TSP
salt
2 eggs

1. Scramble eggs in a big bowl
2. Melt butter with low heat, cool down and mix it well with sugar and salt
3. Add flour into the egg bowl and mix with butter/sugar/salt well
4. Mix and press the dough with fingers and palm but not knead. Mix 
everything well











6. Divide dough into 12 shares.
7. Take one small dough, roll into a ball, flatten the ball and put it into a cup of the biscuit pan









  

8. Form with the thumb to line the baking cup
 



 



9. The bottom of the crust must be thinker than the wall
10. Do all 12 crusts
 

11. Spoon the filling into the cups


 







12. Bake at 400 F for 25 - 30 minutes
13. Do not take out the pan until the temperature of the oven is as cool as the room temperature

 
留學生時代曾有一本手寫的食譜
裡面記滿了各式自己想吃但那時的美國連亞洲材料都買不到的點心和小吃由於當時功課忙碌經濟窘迫,因此許多做法和材料都以經濟
易做、和節省時間為主

這道經過我改良
簡單易做,滑嫩可口的蛋塔當時十分出名甚至應邀到請客的老美主人家外燴

餡的材料:
牛奶 300 克
白糖或黑糖 80 克 (看你希望蛋塔是焦糖顏色或奶白色)
蛋 4 個

1. 用小火均勻溶化牛奶與糖 (千萬別煮滾了),放一旁待涼
2. 大碗打蛋液
3. 把放涼後的糖奶加入蛋液碗中打均勻

皮的材料:
低筋麵粉 500 克
無鹽奶油 150 克 (室溫或小火爐上溶化後放涼)
糖一大匙
鹽一小匙
蛋兩個

1. 大碗打蛋加入糖溶化後放涼的奶油再打均勻
2. 加入麵粉不要揉
3. 把所有材料用壓的或捏的,混合均勻
4. 麵皮碗蓋上蓋子醒 20 分鐘
5. 麵團分成 12 等份
6. 取一麵團在雙掌中滾成球狀再壓平
7. 把壓扁的麵餅放入烤盤小杯中
8. 用拇指把麵餅向四壁推均勻成小杯狀
9. 底部必須比四壁厚
四壁儘量高與杯緣齊
10, 把 12 個塔皮依此法做好
11. 用大湯匙把餡液舀入塔皮杯中
12. 烤箱 180 C 烤 25 - 30 分鐘
烤成後在烤箱內放 10 分鐘降溫再取出以免烤箱內外溫差太大內餡會塌掉影響外觀
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