蛋挞食谱How to Make Egg Tarts Recipe 蛋塔有童年的味道吗？呵呵 烤箱设定:上下火，不开旋风，中层烤。 Oven settings: top bottom heat, no fan force, middle rack. 收存方式: 烤好放凉5-10分钟脱磨，凉透后收密封容器，放普通冰箱。隔天可以冷吃/toaster中火弄热一下之后放凉，饼皮酥回了再吃，就会像刚烤一样 Storage method: Let cool 5-10minutes after baked remove from tart mould, cool completely, put it in airtight container and store in normal fridge. Next day eat them cold/medium heat up using toaster and let cool until crust turn back flaky before eating 哈喽，今天来个简单传统甜点，”蛋挞”。这饼皮酥香牛油味 ，中间的蛋液也很顺滑，吃起来口感带有童年的怀旧味道，可口。想起了童年的蛋挞~ Hello, today made a simple traditional dessert, Egg Tarts. Its curst is so flaky and buttery, the egg custard in the middle is smooth and jiggly. Delicious with a childhood nostalgic taste~ Separate Video Recipe Links: ♦葡式蛋挞Potuguese Egg Tart Recipe: https://youtu.be/Oxpe_Z9iC5s 脆皮泡芙食谱Crispy Cream Puff/ Choux Au Craqueline Pastry Recipe: https://youtu.be/6kuE6q-FmoE 好好享受，与我分享你作品的照片在我的Facebook Page上哦。 :-) Enjoy and share photos of your creation with me on my Facebook Page. ♦Facebook Page: https://www.facebook.com/iwen777 ♦Instagram ID: iwen777 ♦食谱 =20颗蛋挞= =挞磨= 上=8厘米; 下=4.5厘米; 高=2厘米 =蛋液= 300毫升 热水 112克 细纱糖 4颗 鸡蛋 80毫升 淡奶 1茶匙 香草精 =饼皮= 333克 普通面粉 93克 糖粉 ½茶匙 盐 233克 无盐牛油（冷） ½颗 鸡蛋 1½茶匙 香草精 (烤箱190C：20分钟，后关烤箱，焖5-10分钟) ♦Recipe =20pcs Egg Tarts= =Tart Shell Mould= Top=8cm; Bottom=4.5cm; Height=2cm =Egg Custard= 300ml Hot Water 112g Castor Sugar 4 Eggs 80ml Evaporated Milk 1tsp Vanilla Extract =Crust= 333g All Purpose Flour 93g Icing Sugar ½tsp Salt 233g Unsalted Butter (Cold) ½ Egg 1½tsp Vanilla Extract (Oven 190C：20minutes，turn off oven, stew5-10minutes) Oven: Electrolux 72L Built in Oven https://invol.co/cl1bir2 ♦ MUSIC Artist: Rick Steel Title: Post Artist: Wayne Jones Title: Mr. Sunny Face Artist: Wayne Jones Title: First Love iwen baking 更多视频／文章……
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