葡京蛋挞 Portugese Egg Tarts

3折 (3 layers)

4 折 (4 layers)

皮料A Pastry A

500gm 低筋面粉, 筛过 500gm soft flour, sifted

1/4小匙盐, 1大匙幼糖 1/4 tsp salt, 1 tbsp castor sugar

100gm 牛油, 230ml 冷水 100gm butter, 230ml cold water

皮料B Pastry B

200gm 酥油 200gm pastry margarine

蛋馅 Filling

500ml 牛奶, 150gm 幼糖 500ml milk, 150gm castor sugar

300gm 鲜淇淋, 270gm 蛋黄 300gm whipping cream, 270gm egg yolks

1粒鸡蛋, 1/2小匙云尼拉 1 egg, 1/2 tsp vanilla essence

做法 Method

1. 皮料: 将粉,盐,糖,牛油拌匀, 加入冷水撮揉至光滑, 休面30分钟. 杆成长方形约1公分厚, 包入酥油, 3折1次和4折2次后, 用塑胶袋包好, 放冰箱休面30分钟. 取出杆成长方形卷起, 包好休面30分钟. 切成36份, 放入挞杯中按好 Pastry: Rub butter into flour, add salt and sugar, pour in water and knead into a smooth dough. Cover and rest for 30 minutes. Roll into an oblong shape just about 1cm thick and wrap up pastry margarine, fold into 3 layers once and 4 layers twice. Wrap up with plastic and rest in the fridge for 30 minutes. Roll into rectangular shape and then roll up. Wrap up and rest for 30 minutes. Divide into 36 parts and press into moulds.

2. 蛋馅: 将全部材料搅匀至糖溶, 倒入挞皮中至9分满 Filling: Mix all the ingredients till sugar dissolves. Pour into moulds till 90% full.

3. 用250'C之火度烘至馅熟及皮黄. 取出, 待冷便可供食 Bake at 250'C ill cooked and golden brown. Remove, leave to cool slightly before serving

注: 做皮时, 每杆3折和4折一次最好放在冷处休息15分钟以免皮收缩. 这种蛋挞烘好时表面不光滑及会有焦点. 热食口感较好. Note: It is best to leave the pastry in a cool place for about 15 minutes, in between rolling and folding, to get a good result. After baking, the surface of this Portuguese Egg is not smooth and may have black patches on top. It is best to serve it while still warm.