港式蛋撻 熱騰騰出爐香滑的蛋撻 超易脫模技巧 Hong Kong Egg Tarts (cookie crust)

熱騰騰出爐香滑的蛋撻，其實只要根據自家的焗爐把握好溫度，時間，就可以做到
蛋撻16個
蛋撻皮：
牛油 120g
糖 50g
蛋黃 2個
香草精 1/4 茶匙
蛋撻水
雞蛋 2個
糖 50g
輕奶油 60ml
開水 150ml
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[@chengalivar5592]

輕奶油是什麼？

[@baabaalody]

Light cream😊

[@renaenglish8256]

Dear Foodie Lover, could u please let me have your ingredients n measurement in English language please. Awaiting for a favourable repky asap. Thank u

[@baabaalody]

Sure, For 4 Egg tarts, Cookie Crust:
100g all-purpose flour
70g unsalted butter (at room temperature)
37.5g sugar
Egg Tart Filling:
1 large eggs
25g sugar
25g milk
75g water

[@baabaalody]

That is my recipes, you may add an egg york to make the color darker, use evaporated milk instead milk, or more milk than water to make a richer favor, or a little bit less sugar to make low sugar favor. Just make sure you keep the egg to liquid volume is same. Enjoy 😃