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港式蛋撻 熱騰騰出爐香滑的蛋撻 超易脫模技巧 Hong Kong Egg Tarts (cookie crust)
Рет қаралды 22,392
2 жыл бұрын熱騰騰出爐香滑的蛋撻，其實只要根據自家的焗爐把握好溫度，時間，就可以做到
蛋撻16個
蛋撻皮：
牛油 120g
糖 50g
蛋黃 2個
香草精 1/4 茶匙
蛋撻水
雞蛋 2個
糖 50g
輕奶油 60ml
開水 150ml
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@chengalivar5592 6 ай бұрын
輕奶油是什麼？
@baabaalody 6 ай бұрын
Light cream😊
@renaenglish8256 8 ай бұрын
Dear Foodie Lover, could u please let me have your ingredients n measurement in English language please. Awaiting for a favourable repky asap. Thank u
@baabaalody 8 ай бұрын
Sure, For 4 Egg tarts, Cookie Crust: 100g all-purpose flour 70g unsalted butter (at room temperature) 37.5g sugar Egg Tart Filling: 1 large eggs 25g sugar 25g milk 75g water
@baabaalody 8 ай бұрын
That is my recipes, you may add an egg york to make the color darker, use evaporated milk instead milk, or more milk than water to make a richer favor, or a little bit less sugar to make low sugar favor. Just make sure you keep the egg to liquid volume is same. Enjoy 😃
配方大公開｜在家做《港式蛋撻》好容易？外面鬆脆內裡嫩滑｜控制剛好！牛油餅皮｜How to make Egg Tarts in Hong Kong Syle? Butter Pastry ENG SUB
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