今天介紹這款歷史攸久美味西點，眾所週知，它制作簡單，方便，用料上乘，制作精良，眾人喜愛美味點心。
Cantonese style egg tarts
拿酥皮配方：低筋麵粉200克，牛油100克，白糖35克，蛋黃1顆。
Egg tart shell recipe: cake or low gluten flour 200 grams, butter 100 grams, sugar 35 grams, 1 egg yolk
蛋撻水配方：雞蛋🥚100克，白糖100克，滾開水100克，花奶50克。打好蛋撻水放冰箱明天用較好。
Egg tart (liquid) filling recipe: eggs 100 grams or about 2 large eggs, sugar 100 grams, hot water 100 grams, evaporated milk 50 grams. Refrigerate the filling over night before use.
Baking instructions: preheat oven to 400 degrees F or 204 degrees C, bake for about 15 minutes or until the shells' color turns light golden.
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Follow me on Instagram: / whiteswancuisine . Feel free to @whiteswancuisine when you post pictures of your dishes.
月餅模具 / Mooncake molds: amzn.to/3ki1Qg1
Vitamix攪拌機 / Vitamix blenders: amzn.to/3vjpQDk
KitchenAid攪拌機 / stand mixer: amzn.to/3beLyAt
義大利Ruffoni廚具 / Ruffoni cookware: amzn.to/37fw7oL
德國Berndes廚具 / Berndes cookware: amzn.to/3ai5mBZ
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