Рет қаралды 143,450
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.
請關注我的IG: / whiteswancuisine 做了菜可以@whiteswancuisine。
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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To purchase selected ingredients and tools used in this and other Chef Du's videos, please visit our Amazon page: amzn.joenjudy.com.
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