Cantonese Egg Tart 港式蛋挞

老公爱吃的牛油撻底蛋挞, 食谱来自簡易食譜。

 

 



 



可做18个，24g each

撻皮材料：

• 麵粉（plain flour） 225克
• 牛油（奶油 butter）125克
• 糖霜（icing sugar）55克
• 雞蛋（打散成汁） 1隻
• 雲呢拿香油（vanilla extract）少許

蛋汁材料：

• 雞蛋 3隻
• 幼砂糖（caster sugar）110克
• 熱水 225克
• 花奶（evaporated milk）85克
• 雲呢拿香油（vanilla extract）1/2茶匙

撻皮做法：

1. 先把牛油置於室溫中待軟化。用電動打蛋器打爛，分兩次加入糖霜用慢速打勻，直至變淺色。
2. 分兩次加入打散的蛋汁，慢速打勻。然後加香油拌勻。分兩次篩入麵粉，搓勻成一粉團（見上圖）。
3. 將麵團用棍揉開壓平一塊，約半公分薄。用cookie cutter 割出比撻殼小一點的麵團。把皮放在撻殼內，用兩隻大拇指壓好撻皮備用。壓的方法：是由撻底開始，一邊壓扁，一邊轉撻殼。然後把麵團輕輕向周圍按壓成厚薄均勻的模樣。

蛋汁做法：

1. 先把砂糖和熱水拌勻，糖完全溶解，備用。
2. 雞蛋和花奶打勻，加入糖水，搞至完全混和。
3. 用篩過濾蛋汁，隔去蛋汁中的粒粒和泡沫，便成為蛋汁。倒满鋪上撻皮的撻殼內。

焗蛋撻方法：

1. 把焗爐預熱至 200度C. 把倒滿蛋汁的撻殼小心放入焗爐的下層。焗約 10至 15分鐘，或直至見到撻皮邊轉金黃色。
2. 把焗爐溫度調低至約 180度C，焗至見蛋汁些微脹起，就立刻打開焗爐的門 2至 3吋。焗多 10至 15分鐘，直至熟為止。可以用牙簽插入蛋汁，牙簽可以自己竪立起來，即是熟透。

Pineapple Roll 凤梨卷

很好吃的味道，不过凤梨卷皮太酥，容易捏碎。

recipe adapt from nasilemaklover   #can make 133 rolls.


350g butter
100g condensed milk (I use F&N Sweetened creamer Vitaminised)
510g plain flour / all purpose flour
2 egg yolks

2 egg yolks, for egg wash

700g Pineapple filling (homemade or store-bought)


Method
1. Cream butter and condensed milk till light with mixer.
2. Add in egg yolk one at a time, and beat until combine.
3. Mix in flour, mix till become a soft and not sticky dough.
4. Put dough into a Nastar mould and press out into strips about 5-6cm long.
5. Place pineapple jam filling on the edge of a strip and make a small elongated roll.
6. Cut off excess dough, brush with egg glaze.
7. Bake in preheated oven at 170c for 15-18mins or till golden brown.
8. Cool on wire racks before storing.

Traditional Steam Cake 传统鸡蛋糕

5        Egg     
230g  Sugar      
140g  All purpose flour 

1. Use hand mixer beat eggs and sugar in high speed (15mins) until mixture turn into pale colour and double of volume. Reach ribbon stage.
2. Add in flour continue to beat few time until well combine.
3. Pour batter into 8" bamboo tray, steam 15-20 mins in hot boiling water.

Potato Bun 马铃薯包

松软的马铃薯包，家人都说跟Carrefour卖的一样！
暗爽ing ^^

食谱面团有500g, 可做22粒(22g each)

包体：
马铃薯泥  50g -- 用水煮软，趁热压成泥。

马铃薯水  75g
鸡蛋B       50g(1粒）
高筋面粉  250g
奶粉          1 Tbsp
糖              50g
盐              1/2 Tsp
酵母粉      1 Tsp       }依次序放入面包机，按8号dough

Butter        20g          }铵多一次8号，把奶油逐步放入面包机。再按7号揉团待发。

Castard 酱：
蛋黄          1粒
鲜奶          65g
糖              10g
高筋面粉  15g     } 所有材料放入小锅，拌匀。开小火边煮边搅成糊状。放凉，盖上保鲜膜。冷藏一小时。用挤花袋挤在面包表面。

1. 把面团分割22g, 放入一抹油的盘。
2. 面包涂上蛋液，把蛋黄糊挤在面包上。
3. 放进预热烘炉，下层170C 30mins。

芒果吐司 烫种

这芒果吐司包体柔软，家人都爱吃！

Gelatinised Dough
90g    bread flour
65g    hot boiling water } mix and knead into dough, chill overnight/ 6hrs.

Bread Dough
130g  mango
60g    water   } blend mango with water, take 175g put into bread maker.

260g bread flour
20g   milk powder
50g   sugar
1/2+1/4tsp  salt
1tsp  yeast     } put accordingly into bread maker, set No:8 (dough)

30g  butter    (set No:8 again, gradually put in butter & gelatinised dough pc by pc knead until elastic薄膜. )

- Set No:4 (sweet toast), 2LB, Light.
- When timer show 2:00, dough排气, divide into two rest for 10mins then shape.
- shaped dough put in bread maker to continue baking.
  ** 十分钟前就可出炉，吐司皮才不会厚厚的。

Homemade pineapple jam 黄梨馅

recipe adapt from Table for 2...or more   #130pcs++ with 4g each

2 morris pineapple (900g each after peeling)
400g sugar
1 cinnamon stick

1. Peel skin, don't discharge core.
2. Put half of the pineapple chunk into blender add 1/3 cup of water and blitz.
3. Pour 80% of juice into wok/ non stick pan with big surface. Then continue blend the remaining. no water added.
4. Cook paste with cinnamon stick in medium heat until very thick paste like thick oatmeal. Do not stir it all the time. ( Approximate 40 mins)
5. Add sugar, it will turn watery again. Turn into medium low heat. Cook until very pasty. Stir once a while. ( Approximate 35 mins)
6. Increase to high heat, let base cook some colour. Check colour till desire colour.
7. Cool down , chill at fridge.

mini butter bun 迷你奶油餐包--烫种



recipe adapt from nasilemaklover  # can make 56pcs

Gelatinised Dough
100g bread flour
70ml hot boiling water    }  mix, chill overnight

Basic sweet bread dough
175ml cold milk
1 cold egg A
300g bread flour
100g plain flour
80g sugar
½ tsp salt
1 tbsp instant yeast        }  put accordingly into bread maker press No:8

60g cold butter, cubed    }  put gelatinised dough & butter pc by pc press No:8 then No: 7, knead till elastic薄膜.

Butter filling
100g butter, room temperature
40g coarse sugar       }  mix, chill 1hr to harden

To assemble mini bun
1. Divide and shape bread dough into a small ball weighted 15g each.
2. Spoon 1tsp of butter filling and wrap inside the small dough ball.
3. Place dough ball in a greased 7” round cake tin.
4. Set aside, rest for 15mins.
5. Apply egg wash & sprinkle some sugar on top of the dough balls.
6. Bake at preheated oven at 170c for 20 mins. Lower rack.