My heart skipped a beat when you first squeezed the tart! Amazing, what talent and genius. You just made a lot of chefs angry over you revealing their secrets, but I could not be happier for you. And me who must try this sometime!
I agree with those who have noted Gao’s generosity for sharing her tips and tricks. Few chefs and bakers would be so open. She makes everything so neatly and look easy and do-able at home. Many thanks to her.
Hello from USA. I am Portuguese and I buy these for special occasions. I will try your recipe. They looked absolutely delicious. Great recipe!!!!!!!!!!!!
I made it today. Very crispy, flaky and delicious. But as I didn't have eggtart mould, I used 6pcs non-stick muffin tray to replace. Only managed to do 12 crusts and there were leftover liquid after pouring. I made the less sweet version. The tart was challenging to make and my Butter kept melting fast but I just continue to roll even though it was slippery n buttery with the butter coming out of the dough. Result still came out good. As my oven max temp was only 240°C, I baked it for 12mins and last 3mins lowered to 220°C. Turned the tray halfway.
Portuguese person here. The name of this pastry is "pastel de nata" and you did them very well. Congratulations! In my experience, it's very rare that someone doest like this 😂😘
I'll definitely remember the authentic name pastel de nata! Finally someone tells me what it is really called. If you are curious about why we somehow miscall it Portuguese egg tart... We are familiar with it because it is also common in Macau, and I believe KFC in China sell it too. They both refer it as Portuguese egg tart in Chinese. I guess they just want to make it easier for us to understand that it is a western tart-shaped dessert with egg aroma haha. And indeed everyone likes it!
@@rosiey4710 No, actually, the _pastel de nata_ and the Portuguese egg tart are two different pastries. The Portuguese egg tart based on the _pastel de nata_ was invented in Macau by British industrial chemist Andrew Stow who introduced them in 1989-they had a creamier custard based on the British custard tarts that Stow was familiar with. In fact the Portuguese who taste-tested them turned their noses up at them because they weren’t authentic enough but Stow didn’t care-he knew what he was going for.
I made this! I made the less sugar version but i used 100Grams of sugar. The custard was delicious and the crust was delcious! The only thing i did wrong is i did not make the botton of crust super thin. Ms. Gao is correct that bottom of crust must be a thin layer. Mine was a bit thick and did not cook all the way through. regardless it was delicious! I had some custard left and no crust so i just baked on its own in a glass dish. thank you again for a great recipe!!
I am in awe of your mastery, especially when you roll dough, it’s beautiful to watch ! Thank you for this recipe : I love these « pasteis de nata », but I didn’t trust the recipes I had found. I know I can trust you, from experience ! I just ordered the special baking pans, and I realise my mouth is already watering haha Respectful love from France :) Edit : It was absolutely delicious, and were exactly what the Portuguese call « pasteis de nata » ! if you try this recipe : 1) making the dough was… very messy (the butter was leaking everywhere) ; but the result was very very good, nobody could tell I had been so helpless haha So.. don’t panic, if you are as clumsy as I am ! 2) the only thing I changed was with the filling : I cooked the water+ sugar+ lemon peels + cinnamon until it reached 105 °C (= approximately 5 minutes of boiling) ; i’m not sure how the result is different ; this is a classical step in (french ?) cooking. Perhaps Gao doesn’t mention it because most people don’t have a thermometer - or she found the result is the same 3) I had the real traditional portuguese moulds (bottom : diameter 4.5 cm / top : diameter 7.5 cm / height : 3.5) - so, not what you find usually sold as pasteis de nata moulds These moulds are higher than the moulds Gao uses ; the ratio dough/filling is different : you need much more filling If you have the traditional moulds, you need 23 to 25 g of dough per mould ; and if you double the quantities of (traditional) filling, you will fill 17 moulds (instead of 36 for the moulds she uses)
I tried this, the Sugar Reduced one. It was great!! Story time: I used disposable Aluminum Foil Egg Tart Molds cause it's the one I have at home. I also just use plain milk, actually semi-skimmed milk cause it was on sale - so I put a little amount of cornstarch to make it kinda thicc. I already know that my sugar ain't gonna melt cause it was stocked in the fridge so I heated up my milk for a bit for the sugar to melt. I made a lot of filling actually. Maybe because my molds are too small. In my opinion though, it's much better to use egg yolks and remove the egg whites , it will taste less 'eggy' and more custard~y. I think it would also taste great with a little vanilla. Next time I'd definitely try this with Heavy Cream~ For the puff pastry, it was my first time and it was great!! I used margarine cause butter is expensive. Also, you can make 18 molds with the dough. like just use a small amount of dough, you'd think that it's too thin but it's actually just enough. I tried with a thicker cut and made 14 pieces and the puff pastry was like puffing up so much the filling was spilling and I ended up with a thick puff pastry with a little filling inside. SO yeah, use small amount of dough, it works perfectly!! I cooked this in the air fryer. It was tricky cause the bottoms ain't crisping up. Maybe because I'm using Aluminum foil molds. So I tried cooking this plenty of times and what worked best for me was 180c for 13 mins then cool down a bit, then cooked again for 170c for 7 mins or depends on how brown I want them. I used a XIaomi Air Fryer.
@@ima6915 The top were still crispy. The bottom - not so much. Maybe because I used the less sugar version, I heard that if you use the original recipe (the one with cinnamon and flour) it's going to stay crispy cause the custard has flour in it.
I’ve made these twice now using your recipe and they tasted amazing both times! My family and friends absolutely loved them as well. Thank you so much for the great recipe😊
I tried your recipe and succeeded beyond my imagination, the egg tarts are so yummy and crispy, very fragrant with cinnamon smell. Thank you so much Xiao Gao jie!
I tried these little cakes several times here in France, but they were not as good as yours seem to be. I hope my wife would try your recipe soon. Thank you for this nice video !
![[ENG SUB]葡式蛋挞食谱|千层酥皮制作|Portuguese Egg Tarts Recipe| Pastéis de Nata|Puff Pastry from Scratch](http://i.ytimg.com/vi/Oxpe_Z9iC5s/mqdefault.jpg)
![[ENG SUB]葡式蛋挞食谱|千层酥皮制作|Portuguese Egg Tarts Recipe| Pastéis de Nata|Puff Pastry from Scratch](/img/tr.png)
小高姐的视频真的是绝了。每次如果想找什么食谱，先查一查小高姐有没有发过。那些网上千篇一律抄袭而制作的美食视频，要么就是做出来根本不是那个味儿，要么就是在家根本没有那么大的家伙什，完全不想看那些人的视频。
小高姐的视频，有各种心得，尝试，而且是在家里完全可以复刻的，而且没有那些网红的大嗓门（挺着就烦燥），每次看小高姐的视频，就像是听她在心平气和的讲故事。
希望小高姐继续出更多的好的视频！
很佩服小高姐，是個真的熱愛烹飪和烘培的好老師，很多食材和烹飪用到的物理化學原理小高姐也會去研究，尤其她不會為了要業配高檔昂貴的烹飪工具而去製作影片，真心佩服她的情操。
相传小高姐是面粉学博士，她对原理的解读应该是手到擒来的
@@WissGuo 面粉学博士是谣传。
@@alexwang3282 是因为她做面食都研究的特别透彻，所以大家才叫她面粉博士
真的佩服
很佩服！沒有接業配，很令人佩服！
每次看小高姐的視頻
都會感覺肅然起敬
您真是與料理合為一體了
不是网紅，真是專業的教大家做，解說方式聽起來很舒服，就愛聽你解說。
My heart skipped a beat when you first squeezed the tart! Amazing, what talent and genius. You just made a lot of chefs angry over you revealing their secrets, but I could not be happier for you. And me who must try this sometime!
me too!
Xiao Gao must have some professional training, her technique is top class always
I hope you can successfully make this delicacy
may the Sometime come to us all sometimes lol
小高姐真的是非一般的網紅，不但視頻中有詳盡的講解，還在description box裏面有詳細的步驟及材料文字說明，對後期跟著操作真的好方便。感謝你的用心製作，欣賞及期待下一次的視頻❤️
感谢分享美味甜品
试做了一下减糖版，
步骤简洁明了, 一次成功。^_^
自己调整到正好12个的量
(因为muffin tin是一打)
120ml Milk
125ml cream
50g Sugar
2 Yolk
1 egg
Bake 260°C - 18 min
I agree with those who have noted Gao’s generosity for sharing her tips and tricks. Few chefs and bakers would be so open. She makes everything so neatly and look easy and do-able at home. Many thanks to her.
在此请求小高姐教导制作马卡龙！一直以来只有小高姐的食谱会成功，别人的都留一手，马卡龙尝试很多食谱了都失败，好想听小高姐讲解。万分感激🙏🏻
半夜刷到这个 小高姐 你真狠！你这不是放毒了 是折磨灵魂 哈哈哈😂
小高姐姐，謝謝您的教學，我很喜歡減糖的烘焙，我一直不敢試做蛋塔 因為我貪吃，一次可以吃掉15顆沒問題，但現在減肥中，根本不敢開做，外面的塔皮是不好的油脂，不能吃，所以我好久沒吃蛋塔了，我15年前，曾經因為 宮我的野蠻王妃的場景 ，帶著我家人跑去澳門，吃 經典的蛋塔，很香很油，對我來說真的有點甜，我的家人 在前幾年 被壞人 害 過世了，我過陣子就來做做看您的減糖配方，拿去祭拜他，他跟我一樣喜歡吃蛋塔，謝謝您的影片，辛苦了，感謝 ：）
蛋液的制作我可以用以前在国内做kfc 后厨的经验来说一下 国内肯德基里也有葡式蛋挞 主要蛋挞液的配制超级简单。淡奶油 纯牛奶 加甜味鸡蛋液 一升淡奶油加半升纯牛奶加200克蛋液
mark
工业化的制作方式，口味通常适合大多数人
蛋液只是蛋黄吗？还是全蛋
@@fionarichter5381 因该是全蛋 以为我看见配料表只有鸡蛋白糖防腐剂
可惜这样的蛋液的风味和在澳门吃到的差太远了。。只能安慰自己说简单制作方便解馋吧~
無意中看到小高姐的視頻，第一次就喜歡上了。向看電影一樣，一次性看完全部的視頻，真實簡明並且製作方法詳細還加上科學飲食方面的知識，沒有一點浪費時間和多餘的廢話與廢畫，解說詞的風格也是親切自然，聽多久也不會厭煩，。。。。可以說小高姐的視頻恐怕是飲食類別裡的NO1了！謝謝小高姐提供的各種美食精品課程。
I never would have expected this recipe on your channel but as a Portuguese native I must say those look absolutely perfect
These egg tarts are very popular in the Chinese speaking part of Asia. You can see those everywhere in Hong Kong.
@@domdwyer6747 And specifically Macau is where it is the most famous for, coz they were colonized by the Portuguese
我先生是葡萄牙人，每次回葡萄牙都要吃很多正宗葡式蛋挞，真的很好吃！ Pastel de nata! 😍
看小高姐操作很容易，但實際上，到自己動手是很難的。尤其在压黄油面皮時，通常很容易压穿的，流出黄油！😂😂😂
又是1道佳作.哪些年蛋撻及燒賣曾是我心靈的慰籍.每當有壓力跑步可舒解內心抑鬱美食可釋放能量.所謂民以食為天.每個人的生活方式及飲食習慣大有不同.飲和食德做出1道巧手厨藝.能夠叫好又叫座需要花大量心思及鉆研.無論什麼簡單食材只要經你双手制作定必有惊喜.曾經睇过1輯網絡人平價當時講小高姐.差不多每样都是讚美.我絕對認同.說話談技巧精心論功架.你定有你個人之處.潮州甜品清心丸及藍莓芝士蛋糕又是我至愛.能否教授制作技巧
我很多年前去葡萄牙旅游的时候，吃过一次据说是全世界最好吃的葡式蛋挞，好吃到哭，转眼很多年过去了，再也没吃过那么好吃的蛋挞了，今天看到小高姐的视频，简直热泪盈眶，葡式蛋挞配着一杯热牛奶，简直是人间仙境
你这个夸张了吧，我就住在葡萄牙，葡萄牙的蛋挞根本还没有肯德基蛋挞好吃，除了甜没有奶味😂😅
@@user-co9qb9ol2e 个人口味不同，葡式蛋挞起源的那家超级好吃
我只去过葡萄牙蛋挞发源的店，但没有找到全世界最好吃的葡式蛋挞
@@irisxu4721 你说的是里斯本的贝伦蛋挞吧，真的就是熏甜，要配黑咖喝。澳门人改良的蛋挞才是真的好吃。葡萄牙本家店的蛋挞都是一个甜味，没啥特别的😂
每家
小高姐有空讲一下怎么清洁烤箱吧 看你的烤箱永远那么干净
有些烤箱有個一鍵清潔按鈕，按下去就對了
好希望小高姐能够借此机会招商，高质量视频，还从来没有恰过饭。
选题，准备，制作，拍摄，剪辑，一次次实验，一帧帧改良。
还是希望小高姐能够接广告，良性地长期持续输出内容，更有干劲，粉丝也能看到更多视频
@@凯皓 去看看李子柒与资本的矛盾
太需要了！不是所有烤箱都有一键清洁按钮的！
小高姐的烤箱有自我清洁功能，我看她的教铸铁锅开锅的视频时知道的。
Hello from USA. I am Portuguese and I buy these for special occasions. I will try your recipe. They looked absolutely delicious. Great recipe!!!!!!!!!!!!
最近正好在做酥皮蛋挞，试错好多次了。想达成肯德基口味的朋友可以把蛋液配方等比例加入CREAM CHEESE，烤出来非常浓郁，我以150g面粉为准的蛋液配方是1个鸡蛋，糖35g，CREAM CHEESE 60g，Heavy Cream 100g。
你确定是150g面粉？做蛋挞液？omg
@@elaineguan1753 楼上说的是塔皮150吧？
我很好奇為什麼會因為cream cheese的成份而做成肯德基口味而不是cheese tart呢？
Perfection, confidence Oh my, how many years did that take?,
The perfect a out of egg to fill all those tarts! How did she know that! My god! She is a “ Master”!
Share her channel! Genius!
天哪 太喜歡這集了，是最喜歡的又甜又酥又嫩的蛋撻😍 而且小高姐做得超級美！ 看著太舒服了，掐下去那個酥脆的聲，簡直了啊！受我一拜！🤩 吃完喜歡的晚飯正吃著點心，配這個蛋撻的影片真的太滿足了～
看完过程觉得以后不吃蛋挞了，还有之前的牛角包，能量太足了。小高姐的视频还是非常赞的，赏心悦目，没有一句废话！
小高姐太貼心了，中英對照的內容，我女兒只懂英文也可以跟著做，太讚了👍
看过好几个做葡挞的视频，只有小高姐才是真正说出要点要诀，非常感谢小高姐！
感謝無私的分享，市售的酥皮有的沒的沒的添加物不少，還正在想說找小高姐之前的視頻，做牛角麵包之類的來練習，自己用品質好一點的牛油做，就剛好有這集了，美夢成真❤️
I made it today. Very crispy, flaky and delicious. But as I didn't have eggtart mould, I used 6pcs non-stick muffin tray to replace. Only managed to do 12 crusts and there were leftover liquid after pouring. I made the less sweet version. The tart was challenging to make and my Butter kept melting fast but I just continue to roll even though it was slippery n buttery with the butter coming out of the dough. Result still came out good. As my oven max temp was only 240°C, I baked it for 12mins and last 3mins lowered to 220°C. Turned the tray halfway.
same problem here, i don't know how to help myself. hahahaa
So I have got the same problem with butter coming out of the dough 😊
I think my squares of butter and dough are too big and thin..
爱死你了你真的好厉害。说话也有韵味，讲解精辟又科学。真谢谢你的视频！
Portuguese person here. The name of this pastry is "pastel de nata" and you did them very well. Congratulations! In my experience, it's very rare that someone doest like this 😂😘
(ૢ˃ꌂ˂⁎)喜欢❤
I'll definitely remember the authentic name pastel de nata! Finally someone tells me what it is really called. If you are curious about why we somehow miscall it Portuguese egg tart... We are familiar with it because it is also common in Macau, and I believe KFC in China sell it too. They both refer it as Portuguese egg tart in Chinese. I guess they just want to make it easier for us to understand that it is a western tart-shaped dessert with egg aroma haha. And indeed everyone likes it!
Pasteis de belem 🤩
@@rosiey4710 No, actually, the _pastel de nata_ and the Portuguese egg tart are two different pastries. The Portuguese egg tart based on the _pastel de nata_ was invented in Macau by British industrial chemist Andrew Stow who introduced them in 1989-they had a creamier custard based on the British custard tarts that Stow was familiar with. In fact the Portuguese who taste-tested them turned their noses up at them because they weren’t authentic enough but Stow didn’t care-he knew what he was going for.
I made this! I made the less sugar version but i used 100Grams of sugar. The custard was delicious and the crust was delcious! The only thing i did wrong is i did not make the botton of crust super thin. Ms. Gao is correct that bottom of crust must be a thin layer. Mine was a bit thick and did not cook all the way through. regardless it was delicious! I had some custard left and no crust so i just baked on its own in a glass dish. thank you again for a great recipe!!
Can I use cupcake mode?
謝謝小高姐仔細教導。你的愛心食譜令我大開眼界，也增加我入厨的樂趣呢。
I am in awe of your mastery, especially when you roll dough, it’s beautiful to watch !
Thank you for this recipe : I love these « pasteis de nata », but I didn’t trust the recipes I had found. I know I can trust you, from experience !
I just ordered the special baking pans, and I realise my mouth is already watering haha
Respectful love from France :)
Edit : It was absolutely delicious, and were exactly what the Portuguese call « pasteis de nata » !
if you try this recipe :
1) making the dough was… very messy (the butter was leaking everywhere) ; but the result was very very good, nobody could tell I had been so helpless haha
So.. don’t panic, if you are as clumsy as I am !
2) the only thing I changed was with the filling : I cooked the water+ sugar+ lemon peels + cinnamon until it reached 105 °C (= approximately 5 minutes of boiling) ; i’m not sure how the result is different ; this is a classical step in (french ?) cooking. Perhaps Gao doesn’t mention it because most people don’t have a thermometer - or she found the result is the same
3) I had the real traditional portuguese moulds (bottom : diameter 4.5 cm / top : diameter 7.5 cm / height : 3.5) - so, not what you find usually sold as pasteis de nata moulds
These moulds are higher than the moulds Gao uses ; the ratio dough/filling is different : you need much more filling
If you have the traditional moulds, you need 23 to 25 g of dough per mould ; and if you double the quantities of (traditional) filling, you will fill 17 moulds (instead of 36 for the moulds she uses)
謝謝妳的配方
小高姐真係好勁、D中外包點、甜品乜都識做~而且做得好、而且有理論解釋、真的是一眾新手在RUclips上学習的好老師．
A great video. I didn't understand a single word, but it is clear, concise, and easy to follow. Thank you.
本來準備睡了~
看到小高姐上片趕快來支持（但是好餓啊😂
我已经叫kfc的蛋挞外卖惹
我就算不做也喜欢看看小高姐的视频，简洁明了，成品看起来好看又好吃！ 我还喜欢你那带有磁性的性感感冒音。感觉我听了心情很放松。谢谢你！
小高姐说啥都简明扼要一点也不拖泥带水！大爱❤️
感谢小高姐,您是一个伟大的人
小高姐蛋液配的剛剛好也太療癒了吧！
老師太勵害了，之前看過很多配方都不敢做太複雜，反而老師的配方對我說更有信心講解清晰細節詳細真棒👍😃
厲害（○）
勵害（誤）
我看出来小高姐家的烤箱内测也有不少挂着油的地方啊，感觉莫名的高兴，不知道为啥，哈哈哈，大概是找到了和小高姐的共同点。
呲油女孩同好会
每天都清洗也不人性吧！😅
小高姐是我的偶像了 每次都能看懂配方 还教的这么仔细
哇！好赞啊，感觉可以自己做个馅，酥皮超市买个现成的，一烤肯定好吃！
好像超市买的下面会有死皮层
@@floriaji2574 对对对 我试过很多次 超市买的不是太理想
超市买puffs pastry 做塔皮，方便，效果不错，还可以用来做蝴蝶酥，很方便。
超市皮无论怎么做都烂底
超市puff pastry里有butter吗？我看着好像没有。据说Trader joes有全butter的puff pastry。但是只有过年有，一上来就被抢空，至今我也没抢到。蛋挞自己做的好吃，但是性价比太低了。做了一天，10分钟吃完，太不划算了
謝謝小高姐。 This is my Bible recipe for egg tart. 我買市售冷凍的蛋塔皮，用減糖版蛋液，簡單，香味十足，大家都喜歡。Thank you again.
我的妈呀！最近超级馋葡挞！刚去大统华买了一盒！这就发现小高姐出教程了！哈哈哈 这也太巧了
感謝小高姐的精緻視屏教學，長期關注下來，好多麵點制做和烹飪技巧都讓我矛塞頓開，添加生活樂趣。🌺☺️
I tried this, the Sugar Reduced one. It was great!!
Story time: I used disposable Aluminum Foil Egg Tart Molds cause it's the one I have at home. I also just use plain milk, actually semi-skimmed milk cause it was on sale - so I put a little amount of cornstarch to make it kinda thicc. I already know that my sugar ain't gonna melt cause it was stocked in the fridge so I heated up my milk for a bit for the sugar to melt. I made a lot of filling actually. Maybe because my molds are too small. In my opinion though, it's much better to use egg yolks and remove the egg whites , it will taste less 'eggy' and more custard~y. I think it would also taste great with a little vanilla. Next time I'd definitely try this with Heavy Cream~
For the puff pastry, it was my first time and it was great!!
I used margarine cause butter is expensive. Also, you can make 18 molds with the dough. like just use a small amount of dough, you'd think that it's too thin but it's actually just enough. I tried with a thicker cut and made 14 pieces and the puff pastry was like puffing up so much the filling was spilling and I ended up with a thick puff pastry with a little filling inside. SO yeah, use small amount of dough, it works perfectly!!
I cooked this in the air fryer. It was tricky cause the bottoms ain't crisping up. Maybe because I'm using Aluminum foil molds. So I tried cooking this plenty of times and what worked best for me was 180c for 13 mins then cool down a bit, then cooked again for 170c for 7 mins or depends on how brown I want them. I used a XIaomi Air Fryer.
Thanks for sharing
Are they still crispy after cooling down?
@@ima6915 The top were still crispy. The bottom - not so much. Maybe because I used the less sugar version, I heard that if you use the original recipe (the one with cinnamon and flour) it's going to stay crispy cause the custard has flour in it.
特别喜欢小高姐的视频，尤其是面点（当然别的也喜欢）。一开始看到小高姐的视频是为了自己做菜，现在看更多是为了满足思乡之情，对我们这些海外游子来说尤其温暖和治愈。谢谢你小高姐，感受得到你是个非常热爱生活，懂得生活的人。
I’ve made these twice now using your recipe and they tasted amazing both times! My family and friends absolutely loved them as well. Thank you so much for the great recipe😊
Which filling recipe did you make the first one or the second one?
@@ary8119 the first one
@@gintaresprauniute3612 thx😊
8:00 的時候，心有點跟着碎裂。別這麼揉捏完美的葡撻嘛！
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes 🌺❤️😘😘👍🌹
太好啦，终于更新了。在海外，当不知道吃什么的时候，就看小高姐视频，看着看着，食欲来了，就依葫芦画瓢，照方法做起来，虽然不十分成功，但是一边看视频一边吃，也觉得非常好吃。
I tried your recipe and succeeded beyond my imagination, the egg tarts are so yummy and crispy, very fragrant with cinnamon smell. Thank you so much Xiao Gao jie!
啊啊啊啊啊！我以前跟小高姐提到过出葡式蛋挞的视频！终于出了呜呜呜 QwQ 爱你！！
喜歡妳的解說和製作，簡潔清晰，看似不難，希望自己做時不會太手忙腳亂，能達到妳一半的效果就滿意了，謝謝妳！👍❤️🙋
( 加國老大媽 )
哈哈哈！看到自己九個月前的留言，到今天還沒動手呢！準備下週孫兒們來這，要大顯身手一番❗
( 加國老大媽 👍😄🙋)
小高姐這是典型的白案師傅高手，專業廚師分紅案白案，小高姐做麵食有天賦。讚👍
小高姐真的很厲害，不管做什麼，就算是很多人教學過的，看您的影片總有新收獲！
之前學的是先擀開塔皮再鋪到模具上調整，您則是直接以漂亮的手法將塔皮平均攤開，太厲害了！
噴水使之緊密也是很有智慧，看您做起來很是輕鬆。
這輩子就做過一次葡式蛋塔（酥皮也是自製，自製酥皮其實滿好玩的），因為要擀開成直徑剛好的柱狀＋放入塔模的步驟真的滿麻煩的……尤其我以前省錢，沒有買那麼多個模具，我是只買一個，然後用拋棄式的鋁箔模，鋁箔模底部很軟，把塔皮放入的步驟不是很好處理。
雖然之前做的葡式蛋塔，外皮酥脆，很是成功，但對手殘人來說，真的累到不想做第二次……但小高姐的教學又讓人想再嘗試做一次！希望下次我能輕鬆做出好吃的葡式蛋塔！
如果你不介意用市販的冷凍派皮的話……我以前看過一個簡易配方，就是把冷凍派皮（解凍後）稍微擀開以後捲起來，相當於直接跳到小高姐版本的最後一步。還沒試過，僅供參考~
@@tingliu9371 我就是介意才自己做喲，市售冷凍酥皮有反式脂肪
既然都要自己動手，就從酥皮開始做，不然直接買現成蛋塔就好了，這是我個人看法
還有我做的派皮也是事先做好冷凍的，退冰後一樣要桿開捲成柱狀再切段，我說小高姐厲害的點是用手指攤開塔皮的手法和噴水的小技巧，您大概誤會意思了
@@mavislin8511 啊不好意思 |ω・`）...我只是看到您提到“真的累到不想做第二次”，所以想說也許可以作為一個捷徑…也完全沒有說小高姐或者您的做法不厲害的意思……如有冒犯很抱歉(ﾟｰﾟ;
@@tingliu9371
沒事，我的意思是，我手殘覺得累的部分不是自製派皮的那段～所以我並不需要市售派皮。
如果真的要拯救我的手殘+不介意市售，其實之前看到中國抖音網紅，他們市售已經直接有冷凍塔皮（含模）+現成蛋塔液，直接倒入就可以烘烤。
非常喜欢小高姐的视频，不仅详细而且成功率非常高，几乎没有失败的，之前做了小高姐分享的牛排，简直好吃到爆炸💥完胜餐厅的牛排，法国的餐厅牛排都是很简单的做饭，这种带着黄油香味的牛排，简直欲罢不能，各种感谢🥰🥰🥰
小高姐小高姐，可以每次展示下用的哪个牌子的面粉，小白这样就可以不用根据自己面粉调整水量啦，哈哈哈
小高姐是最棒 high class 的烘培好老師! nobody beat小高姐!
beats… 基本语法都不熟就别中英夹杂了… 烘焙bei…
半夜捕捉小高姐！看前面麵團的部份還以為要做可頌😂
ครูเกาเก่งจังสอนโดยละเอียด เข้าใจง่าย
Thank you for sharing a low-sugar option!! It looks amazing
真的是華人做菜頻道第一品牌
太好了 這幾天正想吃葡式蛋塔 謝謝小高姊
小高姐干活太麻利了，视频简洁不啰嗦，看着这蛋挞皮的制作想起了在学校学可颂的时候哈哈
This channel is wonderful, excellent recipe 😋 greetings to everyone from Mexico City 💟
多谢你做蛋挞的视频，这是对我最喜欢的点心。请继续这样的系列
我前两天刚买了速冻的酥皮面团，准备做苹果派的，现在决定用来做蛋挞😁
盯着烤箱的时候陪着背景音乐感觉好治愈啊
小高姐就是厲害，捏蛋塔皮茲茲聲，感覺蛋塔就在眼前！
太棒了，非常喜欢小高姐的每一次分享
搬来欧洲以后第一次吃到了内馅明显加了淀粉的葡挞，确实非常甜。今天终于知道原来是另一种常用配方~可是为什么不能淀粉版直接减糖呢？
因为淀粉也是糖吧
因为这样吃起来就会有很重的淀粉味，感觉在吃淀粉。所以，要想好吃，要不就高糖，要不就是高脂肪。没办法👐
已经做了 除了糊了点，味道满分💯。老婆说自己从来没做过这么好吃。谢啦
I tried these little cakes several times here in France, but they were not as good as yours seem to be. I hope my wife would try your recipe soon. Thank you for this nice video !
Or you can bake for your wife 🙃
@@asthenamesuggests9513 This is an excellent idea.
@@asthenamesuggests9513 I like your avatar😄
You have to come to Portugal to try the real ones ;)
This channel is wonderful, excellent recipe 😋 greetings to everyone from Mexico City 💟
艾玛，跪了跪了，小高姐逆天啊，飚出新高度！蛋挞都能自己做！简直了，不要不要的😂👍🏻👍🏻👍🏻
小高姐上片了，是蛋塔耶🤤
不知不覺就看完了，真好，有機會來試試
每次都是自己偶尔心情膨胀了才敢点进小高姐的视频
这期视频真的好治愈，看着看着，我感觉我的心都慢慢静下来了~~
👍這個超讚 我試過了，非常好吃😋！聖誕節快樂！非常有价值的分享！很喜欢！❤️學到了！
7:49 小高姐温柔的捏了一下蛋疼，相比上几期把月饼捏的粉碎温柔太多了， 我代蛋挞感谢小高姐
我代表小高姐表达不用谢
你打错字了哦😄
蛋疼😂😂
温暖的声音，平淡的生活添加了很多生活的趣味，学习了许多，感谢。
我很喜歡吃蛋塔~ 有機會自己做做看😆
是的， 等有空且好心情的时候会试试， 不过好像很麻烦😆😆😆
感谢小高姐！味道太好了，虽然蛋挞皮还有些问题，但非常满足，在国外能吃到这个很幸福，还想看中国的传统糕点制作，希望您能传授他们的秘方:)
下次自己要做的时候再看一遍，到用时再学😁
嗯
先赞再看就对了👍
我们的宝藏播主
晚上好，高妈妈，谢谢高妈妈又分享了一个美味蛋挞的做法！我有一个小小的厨房小白的提问，请问如果想要偷懒，蛋挞皮可以用超市里卖的直接做好的做可颂的面团制作吗？
不行，可颂面团是发酵面团，可以去超市买冷冻的的挞皮。
@@qleah3948 谢谢！请问如果买没有发酵过得面团就可以吗？因为我这边超市没有直接买蛋挞皮的。
@@Мэня-х2х 去超市买puff pastry，一盒里面2大张，回来拿圆形模具压就可以了。
@@qleah3948 好的，非常感谢！！！！我明白了～
最近在看做葡挞的教程，没想到小高姐竟然今天就出了葡挞视频，有点受宠若惊(〃艸〃)
小高姐 不想做酥皮 我在想蛋挞皮可不可以用超市买的酥皮代替啊🤔哈哈😄
完全可以，蛋挞皮太费劲了，对比淘宝售价有点绝望
我就是用這個做d，效果也不錯
华人超市有卖的
可以 查查puff pastry的蛋挞皮做法 超容易
thank you. i made with starch yesterday. I baked 35 minutes and the cream texture was still wet
很久很久以前，人生第一次看到蛋塔，還不知道是音譯，
奇怪著，是不是要買很多個，疊一起，才像座塔呀？
蛋挞，不是塔
@@emilyz3673 亲，沒騙你，當時臺灣是叫蛋塔。
7:49 that crunch hit right on my heart...
想請問小高姐我家的烤箱沒那麼大，溫度只能到攝氏250度，可以勉強烤得出來嗎？實在好想做看看>__<
另外請問模具的尺寸或直徑大概是多少？我看烘焙店裡都有不同款不同尺寸的，有點不知道如何選🙈
P.S. 好愛小高姐（＾ν＾） 每次的影片都感覺出來非常用心，還很高質量❤️
500 fahrenheit = 260 摄氏度，应该是可以的，就烤久一些就好了
跟了另外一个视频今天刚刚做了一次传统配方的葡挞。。太甜了，无法吃超过一个。幸好找到你这个视频❤下次试一下减糖配方
小高姐，請問如果沒有蛋撻模具可以用Muffin的模具代替嗎？不知尺寸是否一樣？會需要調整烤的時間嗎？感謝🙏。
我用麥芬模具 沒用紙托 就是取出來有點難 有時會弄破蛋撻皮 但不嚴重 可以接受範圍 你可以試一下 時間一樣
我用的就是 没太大问题。
做起来太麻烦了，还不说做的好做不好，想吃还是买点儿吧，真佩服小高姐做点心的毅力👍
这个是有点麻烦。
减不减糖不重要，重要的是：肯德基的蛋挞配方去哪找🤤
去澳门找
试一下tinrry的配方吧，110g 牛奶 180g light cream （heavy creame也可以）40g 糖，一个全蛋 一个蛋黄 放在一起 过筛至少三次 肯德基的味道。
這就跟可樂的配方之於麥當勞一樣，是祕密
減醣的這個基本就是KFC的配方 店裏現烤的蛋撻 牛奶 淡奶油和雞蛋有個比例而已 蛋撻皮也是半成品的 沒什麼神秘的
小高姐的视频永远是我学习、赶作业时候最好的疗愈视频
超愛小高姐的麵團！ 最近吃了很多麵團胖了很多😅希望小高姑姐能介紹一些生酮的麵條😬😍😊🥰
生酮的面条？这个要求太高了。
看小高姐做饭就是一种享受