Monday, 13 January 2014

葡式蛋塔 ~ Portuguese Egg Tarts






 
 
 
食谱取自 Step Wong Kitchen

材料:
千层酥皮1包(小的)

馅料:
100g 蛋黄(AA5粒)
50g
60g牛奶
200g 动物性鲜奶油
1/2 tsp香草精


做法:

1. 预热烤箱 200°c .

2. 全部搅匀后过滤,用。

3. 不沾muffin涂上少许的奶油,把酥皮压入模里,把馅料倒进酥皮上一起烤。

4. 25-30分钟。

 

酥皮做法
1.把5片酥皮卷成一卷(结口接着结口)。( 图1 )
                      


                                           ~ 1  / picture 1 ~

2.份成7-8份。( 图2 )
 
                 
                                           ~ 2 / picture 2 ~
 
3.手指沾粉,把酥皮捏好。( 3 )
 
                 
 ~ 3 / picture 3 ~

4.皮捏好后倒入馅料。( 4 )
 
                 
                                               ~ 4 / picture 4 ~
 

Recipe source : Step Wong Kitchen

Ingredients :
1pkt Puff Pastry (small)

For filling :
100g egg yolks ( grade AA )
50g sugar
60g full cream milk
200g UHT whipping cream / heavy cream
vanilla essence 1/2tsp


Method :

1. Preheat the oven to 200°c .

2. Mix all filling ingredients and whisk well . Strain the mixture through a sieve to remove the bubbles and rough egg or cream bits. Set aside .

3. Grease a muffin pan with melted butterPlace each piece of pastry in muffin pan Using your fingers, press the pastry downwards into the pan without breaking the layers Fill each pastry cup with the egg mixture till it’s almost filled, but not fully.

4. Bake at pre-heated for 25 ~ 30 minutes .

 
For puff pastry :
1. Roll 5 sheets of pastry in a tight roll. ( Picture 1 )

2. Divide and cut into 7 - 8 pieces .  ( Picture 2 )

3. Wet your fingers with some flour . Using your thumbs, press the pastry to fit the muffin cups.  ( Picture 3 )

4. Fill each pastry cup with the egg mixture . ( Picture 4 )


I am submitting this post to Asian Food Fest : Hong Kong + Macau ~ Jan & Feb 2014 , hosted by Annie from Annielicious Food .