#蛋挞 #EggTarts

蛋塔有童年的味道吗？呵呵
烤箱设定:上下火，不开旋风，中层烤。
Oven settings: top bottom heat, no fan force, middle rack.
收存方式:
烤好放凉5-10分钟脱磨，凉透后收密封容器，放普通冰箱。隔天可以冷吃/toaster中火弄热一下之后放凉，饼皮酥回了再吃，就会像刚烤一样
Storage method:
Let cool 5-10minutes after baked remove from tart mould, cool completely, put it in airtight container and store in normal fridge. Next day eat them cold/medium heat up using toaster and let cool until crust turn back flaky before eating

哈喽，今天来个简单传统甜点，”蛋挞”。这饼皮酥香牛油味 ，中间的蛋液也很顺滑，吃起来口感带有童年的怀旧味道，可口。想起了童年的蛋挞~

Hello, today made a simple traditional dessert, Egg Tarts. Its curst is so flaky and buttery, the egg custard in the middle is smooth and jiggly. Delicious with a childhood nostalgic taste~

Separate Video Recipe Links:
♦葡式蛋挞Potuguese Egg Tart Recipe: https://youtu.be/Oxpe_Z9iC5s
脆皮泡芙食谱Crispy Cream Puff/ Choux Au Craqueline Pastry Recipe: https://youtu.be/6kuE6q-FmoE
　
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.

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♦食谱
=20颗蛋挞=
=挞磨=
上=8厘米; 下=4.5厘米; 高=2厘米

=蛋液=
300毫升 热水
112克 细纱糖
4颗 鸡蛋
80毫升 淡奶
1茶匙 香草精

=饼皮=
333克 普通面粉
93克 糖粉
½茶匙 盐
233克 无盐牛油（冷）
½颗 鸡蛋
1½茶匙 香草精
(烤箱190C：20分钟，后关烤箱，焖5-10分钟)

♦Recipe
=20pcs Egg Tarts=
=Tart Shell Mould=
Top=8cm; Bottom=4.5cm; Height=2cm

=Egg Custard=
300ml Hot Water
112g Castor Sugar
4 Eggs
80ml Evaporated Milk
1tsp Vanilla Extract

=Crust=
333g All Purpose Flour
93g Icing Sugar
½tsp Salt
233g Unsalted Butter (Cold)
½ Egg
1½tsp Vanilla Extract
(Oven 190C：20minutes，turn off oven, stew5-10minutes)

Oven: Electrolux 72L Built in Oven https://invol.co/cl1bir2

♦ MUSIC
Artist: Rick Steel
Title: Post

Artist: Wayne Jones
Title: Mr. Sunny Face

Artist: Wayne Jones
Title: First Love