淡淡的奶香蛋味,趁热吃真的是一级棒!~
开动咯~!
材料:
千层酥皮半包(5片)
蛋挞馅料:
蛋黄(A size) 2颗
糖 40克
牛奶 80克
炼乳 5克
动物性奶油 110克
做法:
1.将酥皮接口连接口的卷起来。
2.将卷好的酥皮均匀的分割成7-8份。
3.把酥皮沾上少许面粉,再把酥皮慢加入蛋黄用手拌
4.以小火将牛奶与糖煮溶,加入蛋黄,炼乳和奶油以手拌
5.预热烤箱,将蛋液倒入酥皮中,以200-210摄氏
**温度以个人烤箱自行调整。
**蛋挞皮做法参考于 ~Step Wong
蛋挞馅料参考于~君之烘培日记
5 pcs Puff pastry
Fillings:
2 egg yolk(size A) 40g sugar
80g milk
5g condence milk
110g whipping cream
Steps:
1.Roll the puff pastries together and cut it into 7 or 8 pieces.
2.Dip some flour and press the pastry to fix the tart mold.
3.With lower heat, cook the milk and sugar until the sugar melted. Slowly add in egg yolks, condense milk and whipping cream. Mix it well with egg whisk. Use the siever to sieve it.
4.Preheat oven with 200-210 celcius, pour in the eggs filling into the pastry. Bring it to bake 20-25 minutes.
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