啊铭师傅说白油和折酥是做酥皮的关键。至于要如何才能把挞皮做到起酥，大家就来看视频跟师傅学做吧！老实讲，不容易做的，一不小心酥皮就会压成饼皮了。如果自家做不到起酥，那就来师傅的店吃吧！点心是现叫现蒸，新鲜好吃，水滚茶靓，等你哦！
分量: 12粒酥皮蛋挞 /40粒挞皮
准备时间：60分钟
煮时：20分钟
✅ 酥皮 (40片）
材料 A (油心）：
565克 白油/白奶油
125克 牛油
410克 中筋面粉
材料 B（水皮）：
450克 面粉
10克 蛋黄粉
40克 细砂糖
65克 牛油
150克 水
2粒 全蛋
酥皮做法：
1. 把材料A的白油和雪牛油倒入个大盆里，搅拌均匀
2. 加入面粉，拌匀搓至成团，移入个盆，刮平
3. 收入冰箱冷藏15-20分钟或至定形，方便操作
4. 把材料B的面粉，蛋黄粉，糖，雪牛油和鸡蛋倒入个大盆里，搅拌搓均匀
5. 加入水，拌匀搓至起筋
6. 把水皮加在冷藏过的油心上面，刮平
7. 收入冰箱冷藏45分钟，方便折酥操作
8. 在工作台，面团上下方洒上适量面粉防沾
9. 用个擀面棍把面团擀至两倍大
10. 把面团对半折一层
11. 重复步骤8-10两次
12. 把面团滚平至0.3cm厚度
13. 用个8cm圆模盖出40片挞皮
14. 把挞皮轻轻压入挞模入，入冰箱冷藏*待用（剩的可以收入冰格冷冻收藏，要吃时才退冰再烘）
✅ 蛋挞糖水 (12份）
材料C：
6粒 鸡蛋
150克 细砂糖
90克 淡奶
300克 热水
蛋挞糖水做法：
1. 把糖和热水加入个锅里，拌匀至糖溶化，糖水待凉
2. 把鸡蛋加糖水（凉）里，拌匀
3. 加入淡奶，拌匀
4. 鸡蛋糖水过滤入量杯待用
组合：
1. 把蛋挞糖水倒入含有挞皮的挞模至8分满
2. 把蛋挞放入已经预热过的烤箱*里以250°C烤10分钟或熟
3. 蛋挞出炉，趁热享用
小提示：
1. 挞皮尽量保持低温避免化水，不然会烤不起酥
2. 烤温烤时会因不同的烤箱而有差异，须自行拿捏。住家烤箱建议180-200°C烤 20-30分钟
Let’s find out from our #cook2share guest Chef Meng how to make flaky puff pastry egg tarts! The devil is in the details and if you think it’s too tedious to make at home, just pay a visit to He Xin Dim Sum at Jaya One to enjoy his fresh dim sum servings!
Portion: 12 pcs egg tarts / 40 pcs 8cm puff pastry sheet
Prep Time: 60 minutes
Baking Time: 30 minutes
✅ Puff Pastry Sheet (40 pcs)
Ingredients A (oil dough):
565 g shortening
125 g butter
410 g all-purpose flour
Ingredients B (water dough):
450 g all-purpose flour
10 g custard powder
40 g fine sugar
65 g butter
150 g water
2 pcs egg
Steps for making puff pastry sheet:
1. Add shortening & butter from Ingredients A into a mixing bowl, mix well
2. Add all-purpose flour from Ingredients A, mix well to form a dough, transfer into a tray, flatten it
3. Chill it in the fridge for 15-20 minutes for easy handling later
4. Add all-purpose flour, custard powder, fine sugar, butter & egg from Ingredients B into a mixing bowl, mix well
5. Add water, knead until gluten is formed
6. Add on to the oil dough, flatten
7. Chill it in the fridge for 45 minutes for easy handling later
8. Spread some all-purpose flour on the table & dough
9. Use a rolling pin and tap the dough until doubles the size
10. Fold the dough
11. Repeat steps 8-10 for 2 times
12. Use the rolling pin to roll the dough until 0.3cm thick
13. Use an 8cm mould to cut 40 pcs of 8cm puff pastry sheets
14. Gently press the puff pastry sheet into tart mould (the balance can be kept in the freezer, defrost it before next usage)
✅ Tart Syrup (12 pcs)
Ingredients C:
6 pcs egg
150 g fine sugar
90 g evaporated milk
300 g hot water
Steps for making tart syrup:
1. Add fine sugar & water into a bowl, mix well & cook until fine sugar is dissolved, set aside
2. Add eggs & syrup (chilled) into a mixing bowl, mix well
3. Add evaporated milk, mix well
4. Sift the tart syrup
Combination:
1. Add tart syrup into the tart mould till 80% full
2. Bake in the preheated oven* at 250°C for 10 minutes or until cooked
3. It’s done!
Notes:
1. Maintain the puff pastry sheet in chilled conditions otherwise it will be hard to bake and turn out less flaky
2. It’s important to manage your own temperature and duration as the temperature varies by the oven you are using at home, suggested 180-200°C and bake for 20-30 minutes for home-use ovens
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⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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