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、鹽、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

Chinese Chives Flatbread 蔥油餅 (細香蔥)

Videos of goats 山羊錄影
Videos of 4 Seasons 山中四季風光錄影
Home Made Food Recipes 中西食譜




 

做蔥油餅要用半燙麵，就是 60 度 C 的溫水和中筋麵粉。蔥油餅可以做得很樸素，也可以煎蛋皮、或加入其他材料做成豐盛大菜。

Put two cups of all-purpose flour into a wok. Mix up one cup of 140 F degree warn salt water (just a little bit of salt). Pour the warm salt water over the flour in the wok.

麵粉和水的比例是 2 : 1，就是兩杯的麵粉加一杯的溫水調麵糰。溫水必須另外和鹽先調好 (鹽是水的 1/50，一點點鹽即可)，再倒進麵粉盆內。

Mix and knead the dough until it is smooth and there is no flour on the table or hands.

 

將麵糰和到三光：手光，盆光，桌面光 (就是麵團平滑、桌面和手上都沒有麵粉) 為止。將麵團放到一個有蓋的鍋內，或用濕布/塑膠袋蓋上，醒 10 分鐘。拿出來再揉 10 分鐘，放回盆內醒 20 分鐘，拿出來揉 10 分鐘，放回去醒 30 分鐘 (共三次)，再揉 10 分鐘，

Put the dough in a wok and cover it with a lid (or cover with a plastic bag/wet towel) for 10 minutes. Take the dough out, knead it for 10 minutes, put the dough back to the wok for another 20 minutes and cover, take the dough out, knead for 10 minutes, put it back for another 30 minutes.

然後放進塑膠袋內，室溫醒一夜 (若時間趕，不放隔夜，現做亦可)。麵團放塑膠袋內時，必須用甩的方式封口，留空氣在袋內 (如圖示)。

Finally, take the dough out, knead for 10 minutes, put the dough in a plastic bag overnight to rise (room temperature, don't put it in the refrigerator). Suspend the plastic bag by the corners and twirl so that air is trapped in the bag with the dough. (You can make the bread now if you don't want to wait until tomorrow).

第二天拿出麵團後，揉 10 分鐘，再搓成長條狀，手揪出小塊麵團 (看你要做幾張餅)， 然後桿成薄麵皮。

Take the dough out of the bag the second day, knead it for 10 minutes. Roll it out to a long thin roll. Cut (or hand divide) it into several small dough rolls (depends on how many flatbreads you want to make). Roll it flat and thin like a taco, put a little bit of vegetable (or peanut) oil on the bread, spread the oil evenly, sprinkle a little bit of salt, spread it evenly and then add some Chinese chives.








麵皮上放少許油 (花生油、香油、蔬菜油、甚至豬油皆可) 抹勻，灑一點鹽 (或加一點白胡椒粉) 抹勻，加蔥花，捲起成團，壓平，再桿成麵皮，









Fold it as the photos show. Make it into a ball. Press it flat and then roll it to a flatbread again.








捲的方法有以下幾種，可隨意創作，不拘形式。









第一種如圖示折成方形，手捏成圓球，壓一下，桿平成薄麵皮，再煎：
















 
熱鍋放油，用小火，輕轉麵皮，慢慢煎成兩面金黃即可。

Heat wok, add a little bit of oil, fry it on both sides until light brown with low heat. Serve it when it is hot.

















There are several different ways to fold the bread. you can also create your way to play with it. The second way to fold the bread:









第二種捲法是灑完蔥的麵皮邊緣劃一刀，向旁邊捲起成傘狀，兩端一扭捏成團，中間一壓，桿平再煎 (請見照片)。




 

The third way to fold the bread:








第三種捲法是從自己的「對面」向面前捲，成長條狀，捲時每一段都要捲緊，然後分段捏拉成長蛇形，盤成同心圓，中間一壓，桿平煎黃。

You also can make a flatbread with eggs. Simply add one spoon of egg liquid to the hot oil pan, make a thin flat egg patty, cover with the fried flatbread till it is done. Serve folded or flat.








老實說，麵團揉和醒得好不好，比較影響 Q 度和口感，如何捲法不是很重要。也可以做成蔥油蛋餅：蛋液先在碗裡打好，舀一湯匙蛋液入熱油鍋，把蔥油餅覆上，煎好後對折、或捲起來吃都可以。蛋餅裡也可以加蔬菜或肉類，就是很豐盛的一餐了。