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这个蛋塔的食谱是我参考蔡高晋老师的‘撻入心扉’和许晓翠老师的‘开间赚钱的烘焙店’而结合起来的，我个人觉得在塔皮那方面有点不同，许晓翠老师的塔皮做出来的效果会比较硬，就如饼干的感觉，比较香牛油味，而蔡高晋老师的塔皮做法效果会比较松脆及比较酥的味道，两种不同的感觉就看你们的喜好咯。。。
( Recipe from 'Tarts My Heart' by Chef Kevin Chai and 'A Profit Making Bakery Shop' by Chef Wendy Kor)
撻皮 - Tart Crust (byChef Wendy Kor)
(A)
200g 牛油 Butter
80g 糖粉 Icing Sugar (Reduce until 65g )
2g 盐 Salt
(B)
120g/2nos 鸡蛋 Eggs
(C)
100g 高筋面粉 High Protein Flour
100g 低筋面粉 Low Protein Flour
20g 奶粉 Milk Powder
做法 - Method :
- 将材料(A)打发。
- 材料(B)分两次加入搅拌均匀。
- 将材料(C)过筛加入，稍微搅拌均匀成为面团。
- 放入冰箱冷藏30分钟。
- 将面团从冰箱取出，取一小块放入塔模，用拇指均匀的压在塔模内，多余的面团用切面刀切掉。
- 放入烤箱以 180c 烘烤10-15分钟至金黄色即可。
1. Beat (A) till fluffy.
2. Add (B) one at a time blend until creamy.
3. Add sieved (C) and mix to form a soft dough.
4. Let the dough rest in fridge for 30 mins.
5. Press the pastry into the tart moulds,trim off the excess pastry.
6. Bake at 180c for 10-15 mins until golden brown.
----------------------------------------------------- OR -------------------------------------------------------------------
撻皮- Tart Crust (by Chef Kevin Chai)
(A)
250g 面粉 Flour
15g 奶粉 Milk Powder
60g 砂糖 Castor Sugar (Too sweet!!I reduce until 45g)
170g 牛油 Butter
40g 蛋液 Beaten Egg
1/2 tsp 香草精 Vanilla Essence
做法 - Method :
1. 将面粉，奶粉和砂糖混匀，加入牛油，搓成粒状，加入鸡蛋液和香草精，拌匀成面团。
--- To Make tart crust, combine flour, milk powder and castor sugar. Rub in butter until
mixture resemble bread crumbs. Add in beaten egg, knead to forms dough.
2. 把面团用保鲜膜包好，既刻冷藏半小时，备用。
--- Wrap the dough with plastic wrap, refrigerate for half an hour until ready to use.
塔皮捏法 - Pressing dough method :
1. 将适量面团搓均匀，放入撻模里。
--- Roll out enough of dough, place into mould.
2. 两只拇指沾上少许面粉，把面团捏压至到模的边缘，双手转动模修边。
--- Touch some flour on both thumbs. Press the dough. Tim off edge.
撻馅 - Custard Filling :
340ml 清水 Water
120g 砂糖 Castor Sugar (Too sweet!!I reduce until 80g)
4pcs 鸡蛋 Eggs
50ml 淡奶 Eveporated Milk
1/2tsp 香草精 Vanilla Essence
Few drops 黄色素 Yellow Colouring
做法 - Method :
1. 将清水和砂糖煮沸，离火待冷却。
--- To make custard filling, bring water and sugar to boil, remove and leave to cool.
2. 将蛋汁打散，与冷却的蛋液，淡奶和香草精拌匀，最后调入黄色素。
--- Whisk eggs, combine with cooled syrup and the rest of ingredients. Lastly to adjust with
yellow colouring.
3. 把撻馅过滤，注入撻皮模型中，盛入预热烤箱以180'C烘18-22分钟。
--- Bring filling through sieve, then pour into tart cases. Bake in preheated oven at 180'C for
18-22 minutes.
撻皮- Tart Crust (by Chef Kevin Chai)
(A)
250g 面粉 Flour
15g 奶粉 Milk Powder
60g 砂糖 Castor Sugar (Too sweet!!I reduce until 45g)
170g 牛油 Butter
40g 蛋液 Beaten Egg
1/2 tsp 香草精 Vanilla Essence
做法 - Method :
1. 将面粉，奶粉和砂糖混匀，加入牛油，搓成粒状，加入鸡蛋液和香草精，拌匀成面团。
--- To Make tart crust, combine flour, milk powder and castor sugar. Rub in butter until
mixture resemble bread crumbs. Add in beaten egg, knead to forms dough.
2. 把面团用保鲜膜包好，既刻冷藏半小时，备用。
--- Wrap the dough with plastic wrap, refrigerate for half an hour until ready to use.
塔皮捏法 - Pressing dough method :
1. 将适量面团搓均匀，放入撻模里。
--- Roll out enough of dough, place into mould.
2. 两只拇指沾上少许面粉，把面团捏压至到模的边缘，双手转动模修边。
--- Touch some flour on both thumbs. Press the dough. Tim off edge.
撻馅 - Custard Filling :
340ml 清水 Water
120g 砂糖 Castor Sugar (Too sweet!!I reduce until 80g)
4pcs 鸡蛋 Eggs
50ml 淡奶 Eveporated Milk
1/2tsp 香草精 Vanilla Essence
Few drops 黄色素 Yellow Colouring
做法 - Method :
1. 将清水和砂糖煮沸，离火待冷却。
--- To make custard filling, bring water and sugar to boil, remove and leave to cool.
2. 将蛋汁打散，与冷却的蛋液，淡奶和香草精拌匀，最后调入黄色素。
--- Whisk eggs, combine with cooled syrup and the rest of ingredients. Lastly to adjust with
yellow colouring.
3. 把撻馅过滤，注入撻皮模型中，盛入预热烤箱以180'C烘18-22分钟。
--- Bring filling through sieve, then pour into tart cases. Bake in preheated oven at 180'C for
18-22 minutes.
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