#葡式蛋挞 #千层酥皮 #酥皮蛋挞 #PortugueseEggTarts #PastéisdeNata #PuffPastry #PuffPastryEggTart
Separate Video Recipe Links:
♦传统蛋挞食谱Traditional Egg Tart Recipe: • 蛋挞食谱How to Make Egg Ta...
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♦烤箱Oven: Electrolux 72L Built in Oven s.lazada.com.my/s.TrZm6?cc
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.
感谢Cookies们喜欢我蛋挞影片。在那个影片，好多人问我怎么做葡式蛋挞。研究了各种食谱后，终于找到一个最快的制作方式。葡式蛋挞最挑战的是千层酥皮制作，秘密技巧就是低温，所以开冷气做，千万不可省略在面团冰箱休息的步骤，帮助很多。终于找到方式做让酥皮面团不易杆破暴油现象，这次才用了非传统的软化牛油而不是冷冻牛油方块哦。解决了面团牛油软硬度不一的问题，又省了些时间。也很喜欢这个蛋液食谱，做法简单，凉后不会离谱的塌陷，上面烤出艺术型的小焦点们，经典的葡式蛋挞标记。终于对后果很满意，要一口听到层层酥脆的声音，上面的点点的焦香味，加上中间的蛋液也很顺滑奶香味，吃起来口感很好，很香。我现在更喜欢葡式蛋挞了。
Thank you Cookies for loving my egg tart video. In that video, many people requested me on how to make Portuguese egg tarts. After researching various recipes, I finally found a faster way to make them. The most challenging part of Portuguese egg tarts is the making of puff pastry. The secret technique is low temperature, so turn on your aircond, and you must never omit the dough chilling process. I finally found a way to make the puff pastry dough won’t leak butter as easily. This time I used unconventional way of softened butter instead of frozen butter slab. Solved the problem of different consistency between dough and butter, and saved some time. I also like this egg custard recipe so much. The method is simple, and won’t collapse a lot after cooling, with small rusting looking burnt spots appearing, the classic Portuguese egg tart signature. Finally I am very satisfied with the result. Once bite, you can hear the crispiness of the puff pastry, tiny bit of burnt aroma on top, and the smooth milky flavor egg custard in the middle. It tastes very good and very fragrant. I prefer Portuguese egg tarts now.
♦食谱
=10颗葡挞=
=挞磨=
上=8厘米; 下=4.5厘米; 高=2厘米
=千层酥皮=
150克 中筋面粉
2克 (½茶匙) 盐
5克 (1茶匙) 细纱糖
75毫升 冷水
25克 无盐牛油（软化）
90克 无盐牛油（软化）
（三次4折法(只有第一次加牛油，每次冷却20-30分钟)+ 1次卷长条型(冷却2小时)）
=蛋液=
160克 全脂牛奶
60克 细纱糖
220克 动物性淡奶油
4 蛋黄
1茶匙 香草精
(铝箔纸:-
蛋液80%满
预热烤箱210C: 20分钟（上下火，不开旋风，中层）
转烤盘, 降到第４层多烤10分钟）
（没铝箔纸:-
蛋液60-70%满
预热烤箱210C: 25-30分钟（上下火，不开旋风，中层）
中途转烤盘）
♦Recipe
=10pcs Portuguese Tarts=
=Tart Shell Mould=
Top=8cm; Bottom=4.5cm; Height=2cm
=Puff Pastry=
150g All Purpose Flour
2g (½tsp) Salt
5g (1tsp) Castor Sugar
75ml Cold Water
25g Unsalted Butter (Soften)
90g Unsalted Butter (Soften)
（three times Double Turn fold method (only the first time with butter, chilling 20-30 minutes each time)+ 1 roll into log (cooling 2 hours)）
=Egg Custard=
160g Full Cream Milk
60g Castor Sugar
220g Dairy Whipping Cream
4 Egg Yolks
1tsp Vanilla Extract
(Aluminum foil:-
Egg custard 80% full
Preheated oven 210C: 20minutes (top bottom heat, no fan force, middle rack)
Rotate baking sheet, lower to 4th rack bake another 10minutes)
(Without aluminium foil:-
Egg custard 60-70% full
Preheated oven 210C: 25-30minutes (top bottom heat, no fan force, middle rack)
Rotate baking sheet halfway)
Oven: Electrolux 72L Built in Oven invol.co/cl1bir2
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