desserts,

PerryMade >> Hong Kong Egg Tart

April 14, 2017 Unknown 0 Comments

Bought the tart mould for don't know how long already. I finally took it out and made this my all time favourite afternoon tea snacks. I am sure you will fall in love with this little egg custard tart! It looks hard to make than it actually does! Give it a try and let me know how you go. For traditional method, please click the link in post.

買了撻模好一陣子，最終我立下決心做了這個我很喜歡吃的下午茶點心。我肯定你會愛上它的！而且這個真的不難做，試做一下，然後展出一下你的成品吧！傳統做法請按文中的連結。

[ Ingredients ]

• // Pastry 撻皮 //

  • 200 g plain flour
  • 100 g unsalted butter
  • 40 g sugar
  • 30 g egg
  • 
    

• // Egg Custard 蛋漿 //

  • 2 eggs 兩隻打發了的蛋
  • 50 g sugar 糖
  • 150 ml water 清水
  • 50 ml milk 牛奶
• 
  

[ TMX Method ]

• 1. Place all pastry ingredients into TM bowl to mix. 15 sec/ speed 4. Press 30 g pastry into each tart mould, use a fork to poke holes at the base of the tart moulds. Then chill in fridge for 1/2 hour. 把所有撻皮材料放進主鍋，以15 秒/ 速度4 拌勻。把大約30 g 的撻皮按壓到撻模中，再用叉在撻底刺小洞。然後放進冰箱30 分鐘。 point >> If the dough is a bit dry, you can add little more egg in the pastry dough. 5-10 g each time, then set 10 sec/ speed 4. Check again and repeat until you feel the dryness of the dough is just right.  如果你覺得面團有點乾，你可以加多一點蛋液。每次大概加 5-10 g，然後設定 10 秒/ 速度 4。重覆步驟至面團濕度剛好。這只能憑感覺，我也很難說大概是怎樣… 2. Dissolve sugar with hot water, then add in milk, set aside and let it cool. 在耐熱容器裡用熱水把糖溶解，然後再加入牛奶。放置一旁代涼。 3. Add eggs and the milk mixture in TM bowl, set 3 sec/ speed 4. Use the sifter to filter the egg mixture two times. Pour the mixture in the tart mould. 加蛋和牛奶混合物到主鍋，以 3 秒/ 速度4 拌勻。把蛋漿過篩兩次隔走泡泡和未打好的蛋液，然後倒進撻模內。 4. Preheat oven to 180*C. Place the tart in the oven for 15-20 mins. When the side of the tart turn golden, reduce the temperature to 160*C and bake for another 15 mins. Take out and rest in the mould for 5 mins, unmould. 把蛋撻放進已預熱至180*C的烤箱內焗15-20 分鐘，當撻邊開始轉金黃色時，調低烤箱溫度至160*C 再焗15 分鐘。取出後，留在撻模大概 5 分鐘後才脫模。 The egg custard was quite smooth. The key is to go through the sifter. 要蛋漿出來效果嫩滑，秘訣是要過篩！