份量 :约 14 个 (每个口径约 7cm)
材料 :
2片 市售酥皮 (20cm x 20cm)
蛋浆材料 :
240g 牛奶
60g - 70g 幼糖
240g 鲜奶油 (Whipping Cream)
6粒 蛋黄
2粒 全蛋
做法 :
1。将两片酥皮接驳起来,变成一片20cm x 40cm 的酥皮,再从较短的一边卷起。
2。收入冰箱冷藏 1 小时,取出,平均地切成 14 片。
3。桌面上撒上少许面粉,将酥皮略略扞平后,放入模子里,再慢慢按平。
4。将牛奶和糖蒸至糖溶解,加入鲜奶油,待凉。
5。将蛋黄和全蛋打散,加入牛奶液里,拌匀,过滤。
6。将蛋浆倒入酥皮里,约9分满,放入预热烤箱,以 200°C 上下火烤 25 分钟,最后再以上火,多烤 5 分钟或至蛋面微焦即可,即可脱模。
Makes about 14 pcs.
Ingredients :
2pcs Puff Pastry (20cm x 20cm)
Ingredients for Egg Mixture :
240g Milk
60g - 70g Castor Sugar
240g Whipping Cream
6nos Egg Yolk
2nos Egg
Method :
1. Combine 2pcs of square puff pastry and make it into 20cm x 40cm. Roll it up from the shorter side.
2. Chill this rolled pastry for an hour and cut it evenly into 14 blocks.
3. Slightly flour your working desktop and slightly flatten the round pastry using a rolling pin. Press it into the muffin mould.
4. Heat up milk and sugar till sugar dissolve, Add in whipping cream. Set aside till cool.
5. Whisk yolks and egg. Pour it into milk mixture, Stir well and strain.
6. Pour egg mixture onto pastry. Bake it in a preheated oven at 200°C for 25 min with top and bottom heat. Bake it for another 5 min with only top heat or till tarts surface slightly burnt. Remove from mould immediately.