Hong Kong Egg Tart ┃Cookie Tart ┃曲奇蛋撻┃Hong Kong Dessert
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- Опубликовано: 5 сен 2024
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▼ Ingredients
Dough (amount of 12):
70g room temperature butter
40g powdered sugar
40g egg liquid
40 g cornstarch
120g low-gluten flour
Egg mixture:
3 eggs (about 110 grams)
40g white sugar
60g milk
100 grams of water
▼ Instructions
1. Add softened room temperature butter, add powdered sugar, and beat until light white
2. Add eggs, milk, sifted low-gluten flour and cornstarch, press into dough, refrigerate for 30 minutes
3. Prepare egg mixture, add eggs, sugar, milk, water, sieve and refrigerate for 20 minutes
4. Take out the dough, each tart crust is about 25 grams, pour in the egg mixture
5. Preheat the oven, 230°C / 446°F, 13-15 Mins
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#egg tarts
#egg tart recipe
#Hong Kong Egg Tart 
Хобби
谢谢你！实在太好吃了！我做了15个，分给阿嬷吃，她好开心喔。我会再继续做的。
不客氣，很高興能夠幫到您！聽到您喜歡這款曲奇蛋撻，我也感到非常開心。可以讓您的家人和朋友一起分享美食的快樂，真是太棒了！
Very good and perfect!!! Thank you for the recipe...🥧🥧🥧🥧👌👌👌
Wow very nice 👍 ❤
와우~ 너무 맛있어보여요. 저도 만들어봐야겠어요 :)
Thank you dear, you will definitely try this recipe and please share my video with your family and friends 👍🏻😊❤
ขอเป็นภาษาไทยบน video ที่คุณแสดงด้วยค่ะ
So this cookie dough even next day stil crispy ?
It becomes a bit soft the next day, put it in the oven and heat it, and it will return to the crispy taste.
🙏🌹💖🥰 Thank you for your reply.
@DawnKee Cooking Thank you. I can't wait to make the egg tarts. They look delicious 😋 😊
Do i need to add milk in the dough making?
🙏🌹💖🥰Thank you for your reply. Oh no need! Feel free to ask me any questions in the future. 🥰🌻
请问为什么我做的蛋塔很难脱模
有這幾種可能
1.如果模具沒有良好的防沾塗層，蛋塔會很容易黏在模具上。可以在烘焙前用黃油或食用油塗抹模具。
2.曲奇麵團太濕，可能會導致沾黏。確保麵團的水分適中，必要時可適量減少液體成分。
3.如果蛋塔沒有完全冷卻，就容易在脫模時變形或沾黏。
4.烘烤時間過長或過短都可能影響脫模。如果蛋塔烤得過乾，可能會變得脆硬，難以脫模；相反，如果烤得不夠，可能會粘在模具上。
希望能幫助你，祝你下次一定成功！
@@dawnkee 好的 谢谢妳的回复
请问蛋挞皮中间烘不熟什么原因?
可能是因為蛋撻中間的蛋液裝的太滿了,或者是溫度太高了，把表面烤熟了，但裡面還沒熟透，可以把烤盤放下一層，降低一下溫度完全烤熟之後再提高溫度把表面上色。
是上下火都230度嗎？
是的，如果你覺得自己家的烤箱溫度太高，可以降低10-20°度！ 祝你有美好的一天！ 🤗🌹
Lower to what temperature at the last 5 min of baking?
Upper tube drops to 356°F-392°F/180°C-200°C, lower tube stays at the same temperature
Lk