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. 

贝奈特饼 Beignet

Beignet is actually the french version of doughnut usually made in the form of rectangular puffy pillows after fried. The texture is soft and chewy resembling our local version of fritters.

贝奈特饼是一种法式无孔甜甜圈。一般的造型都是一长方形为主，油炸出来就像浮肿的枕头而富有弹性的口感类似于油条。

The preparation is similar to doughnuts, once the dough is being fried it will be sprinkled with powdered sugar and best eaten fresh while hot.

贝奈特饼的制做方式和甜甜圈一样，都是使用油炸煮熟。一旦油炸离火后便会在饼的表面上撒上糖粉，最好是趁热及新鲜时候品尝。

贝奈特饼
Beignet

Recipe source from Bonbini

Ingredients 材料
(A)
170g Mashed Potato 马铃薯泥 (warm 温)

(B)
330g Plain Flour 中筋面粉
1g Nutmeg Powder 肉豆蔻粉
2 Tsp Vanilla Powder 香草粉

(C)
75g Milk 鲜奶
50g Sugar 糖
3g Instant Dried Yeast 速发干酵母
1 Large Egg 大号鸡蛋

(D)
55g Salted Butter 咸牛油, soften to room temp 温室回温

(E)
Cinammon powder 桂皮粉
Icing Sugar 糖粉

(F)
Oil for frying 食油（用于煎炸）



Directions 做法

Cut potatoes into cubes and steam until tender. Mashed it while its hot. Cover and set aside.

马铃薯切丁后用大火蒸熟透至软化，趁热捣碎成糊状。立刻盖起来搁置。

Heat up milk with sugar in (C) a saucepan until dissolved. Allow to cool.

把材料C的鲜奶和糖一起混入煮锅，开火加热至糖融化即可。搁置待凉。

Sift ingredients (B) together into a mixing bowl until incorporated. Set aside.

将材料B一起沥入碗中，混匀后搁置待用。

When the milk turn lukewarm, transfer it into the mixing bowl of a stand mixer attached with dough hook. Add yeast and set the mixer to low. Add mashed potato and egg and continue mixing.

牛奶稍凉变温后，倒入已安装面团勾的搅拌机的钢盆。再加入速发干酵母，马铃薯泥和鸡蛋以慢速捣匀。

With mixer at low speed, add flour ingredients (B) and continue mixing until smooth and slightly elastic about 15mins.

接下来加入过沥混合的粉料B，继续以慢速搅拌大概15分钟至面团光滑有弹性即可。

Transfer dough into a greased bowl and cover with cling wrap or slightly damp cloth. Allow the dough to proof till doubled in size.

把面团转送入一个已涂抹少许食油的盆，用保鲜纸或拧干的湿布盖上。让面团进行第一次发酵至两倍大以上.

Remove dough from bowl and release the air. Fold the dough once and refrigerate it overnight.

将发酵好的面团从盆子中移出， 将面团用手压下去将气体挤出。折叠面团一次，冷藏隔夜。

On the next day, remove dough from fridge and roll out on slightly floured worktop about 1/2" thick. Use a pizza cutter, cut the dough into 2x2inch squares or rectangles. Place each cut dough on top of baking tray lined with siplat or parchment paper. Final proof the bread in a unheated oven for another 50-60 mins.

第二天，从冰箱取出面团，工作枱上撒些面粉把面团擀成大约1/2 “厚度。再用比萨刀把面团切割成2x2inch正方形或长方形，排在已铺上烘培纸的烤盘上。将烤盤放入未开火的烤箱中, 再侍发酵50-60分钟至两倍大.

Combine (E) together and set aside.

把材料E一起混匀， 搁置待用。

In a deep heavy saucepan or a fryer, heat the oil until it reaches 175C°. Deep fry the beignets in batches for 1-2 minutes on each side, until puffed and golden brown on both sides.

把足够的炸油倒入炸锅，以中火把油烧热至175C度。调低火力以中小火分批的把贝奈特饼油的两侧各炸1-2分钟，至面团膨化和金黄色即可。

Remove and sprinkle (E) mixture as toppings.

离火后马上在表面撒上桂皮糖粉混合料。

、

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