Tuesday, April 5, 2016

蛋塔 Egg Tarts


This is my last bake for this week. I will be away in Japan for holiday to take a break away from the kitchen.
这将会是我这星期的最后一道作品。今晚我将会飞往日本度假,暂时远离任何厨房份内的事务。


This is another recipe taken from Carol Hu's "First Book of Baking for Beginners". Hope you enjoy it as much as I did.
今天跟您分享的是取自于湖涓涓的‘烘焙新手必备的第一本书’里的食谱,希望你也和我一样享受蛋挞的美味。


蛋塔
Egg Tarts

(A)
160g Unsalted Butter 无盐牛油
60g Icing Sugar 糖粉
20g Milk Powder 奶粉
60g Eggs 全蛋液 (beaten 打散)
230g Low Protein Flour 低筋面粉
30g High Protein Flour 高筋面粉
1/4 Tsp Salt 盐

(B)
5 Large Eggs 鸡蛋(大)
313g Milk 牛奶
100g Castor Sugar 细砂糖
2 Tsp Vanilla Extract 香草精


Directions 做法


Combine high and low protein flour together. Sift and set aside.
把低筋面粉和高筋面粉一起混合后用滤网过筛。搁置待用。

Cut butter into cubes and allow to soften at room temperature. When slightly press the butter with finger and leaves an indent, whisk the butter until creamy.
无盐牛油切丁放置温室回软,用手指压按有痕迹的程度后便可用打蛋器打散成乳霜状态。

Add icing sugar and continue beating the butter until pale and creamy before adding milk powder. Mix to incorporate.
将糖分及盐加入搅打至泛白呈现乳霜状态,再把奶粉加入搅拌均匀。

Add beaten eggs in few additions. Each addition must be thoroughly mixed in before adding next addition.
全蛋液分数次加入奶油霜内,每一次等混合均匀后才继续加。


Add in sifted flour in 2 batches, use the back of a rubber spatula, press and slice to combine. Fold to evenly incorporate until a dough is formed.
把过滤的面粉分两次加入,用橡皮刮刀按压的方式混合成团 (千万不可过度搅拌,以免影响口感)。

Divide dough into 2 portions and wrap with cling wrap. Refrigerate for at least 30 mins until the dough has sufficiently hardened.
混合完成的面团分成两份然后用保鲜纸包起来, 放入冰箱冷藏至30分钟定型。

Remove tart dough from fridge and cut into 18 equal pieces approx 31g each.
将冰硬的塔皮取出,平均分成18等份(每份约31g).


Place each dough onto the palm and roll into balls. Light flatten each dough into a disc. Dust both sides of the dough with flour and place the dough into the prepared tart moulds.
将小面团放在手心中滚圆,然后稍微压扁, 两面都沾上一层低筋面粉。再把面皮放入塔模中。

Use a thumb to press the skin into the tart mould. Use a fork to press out the edges to form patterns. Place the completed tart moulds onto a baking tray. Transfer the prepared tart shells into the fridge until ready for use.
用大拇指慢慢按压,填满整个塔模,面皮周围一圈用叉子压出花纹,做好的蛋挞皮摆上烤盘上,再放入冰箱里搁置待用。


Combine milk and castor sugar into a saucepan and heat up until sugar dissolved. Remove from heat and allow to cool slightly before adding in vanilla extract. Mix well.
将牛奶和细砂糖一起放入锅加热,煮至砂糖融化就熄火,搁置待温后才把香草精加入混合均匀。

Gradually add the warm milk into the beaten eggs and whisking continuously while pouring until combine. Sieve.
鸡蛋用搅拌器打散,把回温的牛奶慢慢的加入,一边加入一边搅拌至混匀。用滤网过筛。

Place a piece of kitchen paper towel into a measuring cup, transfer the sieved egg mixture into the cup. The paper towel helps to absorb the bubbles from the egg mixture.
把蛋液装入量杯中,量杯里铺上一张餐巾纸让蛋液通过餐巾纸吸取气泡。


Equally divide the egg mixture into the prepared tarts mould about 90% full.
将蛋液平均倒入塔模中约九分满即可。

Transfer the baking pan into a preheated oven and bake at 180C degrees for 20-22 mins until the egg custard is cooked and settled.
送入已预热至180C度的烤箱的中层烘烤20-22分钟,至内陷凝固即可。

Allow the tarts to cool in the mould for 15 mins before unmoulding. Place tarts on a cooling rack to cool completely.
烤好后取出待稍凉就可脱模放凉。




Do link back to Coco Sweet Tooth if you have used any information as published in this blog. 




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