香草奶油挞 Vanilla Custard Tart

Another great recipe from the book Step By Step Baking by Caroline Bretherton given by my dear buddy in Singapore. This is one of the few baking books I own which is packed with detailed step by step pictorial and written illustrations from the preparation right up to the finish product.

这是一道可口的奶油他食谱取致于Caroline Bretherton 的烘培食谱书籍。在我所收集的烘培书籍里略充实及内容完整的食谱书籍，书中还给予许多详细的图像和文字清楚地说明各种食谱的制做步骤及过程。

Usually its hard to come across english language recipe books with such comprehensive pictorial detailed instructions. The majority of the ones I owned contain more written words than photos. However, if you have the advantage of understanding written chinese then you will have more choices of good recipe books with lots of detailed illustrations to guide you better.

一般上，英文食谱比较难遇到如此全面的详细图案说明。我所收集的英文食谱书籍大多数注重于文字上的说明，就算含有照片都仅有数张而没中文食谱书籍来得多。 您若看得懂中文的话，市场上有许多全面详细的食谱让你选择。

Of course, there are also many other good blogs out there who put lots of effort in uploading the photos of the baking process for us to choose from. I am also one of the lucky bloggers who benefit from learning from those great blogs.

除此之外，网络上也能找到许多好心博客的热心分享， 有些不单还放上详细的图片讲解让人人都能自修。我当初也是从博客网站受益不少，慢慢地学习起来。

香草奶油挞

Vanilla Custard Tart

Ingredients 材料

(A)

170g Plain Flour 普通面粉

100g Unsalted Butter 无盐牛油 (chilled & diced 冷冻切块)

50g Castor Sugar 细糖

1/2 Tsp Salt 盐

2 Egg Yolks 蛋黄

1 Tsp Vanilla Extract 香草精

Directions 步骤

Combine flour and butter together into a mixing bowl until they form fine crumbs.

将面粉和牛油一起倒入碗里，然后用手充分揉合成雪花状。

With a fork, beat the egg yolks with the vanilla extract and add them to the flour butter mixture.

用叉子把蛋黄打发后加入香草精，混匀后再揉入牛油面粉块里。

Bring the mixture together with the palm to form a soft dough. Flatten the dough into a round disc and wrap in cling film. Chill the dough for 1 hour.

用手把面粉块慢慢捏合在一起，以擀面杖将面团擀扁成一个圆盘形。盖上保鲜膜，放入冰箱冷却1小时。

Preheat oven to 180C degrees. Roll out the dough onto a floured surface into 3mm thick.
烤箱预热至180度。桌上和擀面杖撒些面粉，把面团擀成一张大大的饼皮大约3毫米厚。

Use a muffin ring cutter to cut out as many pastry skin as possible. When the pastry skin crumbles or breaks, bring it together with your hands by kneading gently.
使用松饼环刀尽量切出越多的挞皮越好。挞皮若难处理或断裂时可轻轻用手揉捏把挞皮接回。

Line and press firmly the cut out pastry skin into the prepared muffin / tartlets mould.
然后采用圈形的模具直接用手指按压在皮面上。

Prick the pastry all over with a fork to prevent air bubbles from forming during baking.
用叉在表面戳出气孔。

Line the pastry skin with parchment paper and weigh it down baking beans.
挞皮上铺一层烘培纸，再倒入烤豆。

Bake for 18-20 minutes. Remove beans and parchment paper. Transfer baking tray back into the oven and bake a further 5 minutes.
放入预热好的烤箱中层烤18-20 分钟。取出烘培纸和烤豆后再送入烤箱另烘烤5分钟。

Set aside to cool for later use.

待凉备用。

(B)

225ml UHT Fresh Milk 鲜奶 

150ml Double Cream 淡奶油

2 Eggs 鸡蛋

30g Castor Sugar 细砂糖

1/2 Tsp Vanilla Extract 香草精

1/4 Tsp Nutmeg Powder肉豆蔻粉

Directions 步骤

Lower the oven temperature to 160C degrees.
烤箱温度调低至160度。

Heat up milk and double cream in a saucepan.
把鲜奶和淡奶油一起混合入锅内以小火加热。

While waiting for the milk to boil, combine the balance ingredients (B) e.g. eggs, castor sugar, vanilla extract and nutmeg powder into a mixing bowl and whisk to incorporate.
正当等待奶液煮热时，另把其余材料B里的鸡蛋，糖，香草精和肉豆蔻粉混入一个碗中混匀。

Once the milk and double cream starts to boil, pour it over the egg mixture while whisking non stop.
一旦奶液开始沸腾时，立刻把奶油倒入鸡蛋香草液不停地搅拌以免鸡蛋煮熟，至混匀即可。

Pour the milk egg mixture into the baked tart mould.
再把混合的奶油鸡蛋液倒入预考好的挞模。

Bake the tarts at the top 3rd level of the oven for 20-25 mins or until just set with slight wobble in the centre.

把奶油挞送入烤箱的顶部第三层烘烤20至25分钟，或奶油馅稍微定型即可。

Any leftover custard fillings can be baked into puddings.
若有剩余的奶油液可以放入烤箱烤熟成布丁。

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