Egg Custard Tarts A La Hong Kong / 港式酥皮蛋塔

Recipe Category:

Ingredients / 材料:

Water Dough:

Oil Dough:

Filling:

水油皮：

酥油皮：

蛋塔水：

Method / 做法:

To prepare water dough: place flour in a mixing bowl, add in sugar, egg and shortening, mix well. Then stir water into the flour mixture to form a soft dough.
To prepare oil dough: Mix both ingredients together.
Place them in the freezer until they are firm and solid. Roll out the oil dough into a rectangle. Roll out the water dough into a rectangle twice the size of water dough. Place the oil dough in the centre of water dough. Fold over both sides to overlap. Roll out flat. Fold the pastry into quarters. Roll out flat. Repeat twice and roll dough into a big rectangle.
Mix the water and evaporated milk together in a sauce pan and bring to boil. Add in sugar and cook until the sugar is dissolved, remove from heat and cool to room temperature. Add the beaten eggs and vanilla extract. Strain the filling twice through a sieve.
Use a pastry cutter to divide the dough and press into tins so that it covers the bottom, and pushes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
Pour filling 8/10th full into the tart mould and bake in a preheated oven at 180C/350F for 25 minutes or until the surface of the tart turns golden.

水油皮制作。面粉开窝，放入糖，鸡蛋，白油和匀，加入水搓至顺滑成为水油皮。
酥油皮制作。面粉开窝，放入牛油，白油，擦匀成为酥油皮。
酥皮的制作。酥油皮和水油皮分别用盆装好，放入冰箱冷冻，取出后将油酥皮擀成长方形，把水油皮擀成双倍大。将酥油皮叠在水油皮上，用水油皮包住酥油皮，然后擀薄。像叠被子那样四折，再放入冰箱冰冻结实。取出后再擀开，重复此步骤两次即成酥皮。
蛋塔水制作。把淡奶水和清水混合，小火烧开后加入砂糖，搅拌至融化，离火。等稍微凉了，才把鸡蛋和香草精加入，拌均匀。用过滤网过滤3次，这样才不会有泡沫，烘焙出来的蛋塔馅才会滑润。
把酥皮擀薄，用圆型印模扣出蛋塔皮，放入蛋塔盏中捏好，排在烤盘上。
将蛋塔水倒入盏中，约八满即可。入预热180C/350F的烤箱烘焙25分钟直到金黄。

"Egg Custard Tarts A La Hong Kong / 港式酥皮蛋塔" is part of these categories:

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