简易方法,新手一次就能成功的港式蛋挞食谱 Cantonese Egg Tarts
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/ @shadajie-kitchen
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港式蛋挞食谱 Cantonese Egg Tarts
分量:10粒
挞皮材料:
60克 有盐牛油
30克 糖粉
1粒蛋黄
1/2茶匙 香草精
125克 中筋面粉
*混合均匀,用保鲜膜包着,放入冰箱冷藏30分钟**
**之后分成10粒23克小圆球***
**预热烤箱,180度,烤15分钟至半熟***
蛋液材料:
130毫升 热水
30克 白糖
30克 炼奶
1/2茶匙 香草精
2粒鸡蛋
(全部混合均匀,过滤3遍)
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如果不用煉奶,可用花奶或牛奶代替,但是这个食谱分量会改变,可以跟着以下调整:
蛋液材料:
100毫升 热水
35克 细糖
60毫升 牛奶或花奶
1/2茶匙 香草精
2粒 蛋
(全部混合均匀,过滤3遍)
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**160摄氏度,烤20分钟,至熟为止***
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Cantonese Egg Tarts
Tart crust ingredients:
60g salted butter
30g powdered sugar
1 egg yolk
1/2 teaspoon vanilla extract
125g all purpose flour
*Mix evenly, wrap in plastic wrap and refrigerate for 30 minutes**
**Then divided into 10 small balls of 23 grams***
**Preheat the oven, 180 degrees, bake for 15 minutes until half-cooked***
Egg liquid Ingredient:
130ml hot water
30g white sugar
30g condensed milk
1/2 teaspoon vanilla extract
2 eggs
**160 degrees Celsius, bake for 20 minutes, until cooked***
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购买蛋挞模链接:shope.ee/1AsEnv7ICP
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Business cooperation contact
商業合作聯系
sharecorner01.my@gmail.com
Thank you 😊☺️😘😘
► Facebook Page: / shadajiekitchen
► KZread Page: / @shadajie-kitchen
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Пікірлер: 83
好正,見到都想食
好棒。继续加油。
谢谢你的分享😊thank u
My friend- thank you for this recipe I will make this today. I like your method better and I'm sure it is very delicious👍❤️👌
Thank you for sharing
摄影师剪辑又进步了,给你100个赞
Di baiki.. Paling gemar oleh saya,sudah lama hendak belajar recipi tersebut. !
我明天要做来吃了謝謝老师分享
好開心陪你整港式蛋撻
Wau lezat sekali kue pai kakak klihatan lembut dan lezat banget
wah好吃。吃出幸福的味道❤
我流口水了😂
港式蛋撻是不會用練奶的,是用淡奶(花奶)的。英文名應是Hong Kong style egg tart啊。
请问可以用空气炸锅吗?大概温度是多少和要多久😂
为什么烤半熟再给蛋液在烤,一次性烤不可以吗?
Lovely tarts. May i know if u need to cool down the tart shells before pouring the egg mixture? The mould need to be greased before use?
@shadajie-kitchen
11 ай бұрын
no need to cool down, and the mould no need to grease.
@chengheongsee4864
11 ай бұрын
@@shadajie-kitchen Thank you
@chloew7904
11 ай бұрын
你是:👌🎵😊
I really love the most. Tq😂
赞👍
Some have problems removing the tarts from the molds. Maybe they need to grease the molds before using.
👍👍👍👍👍⭐🌟⭐🌟⭐💐💖🙏💪😋🤤😘😍😘👌 Terima kasih telah berbagi 🤗🤗🤗 semoga Tuhan memberkati sekeluarga
yummy
你好,请问摸具不用涂油吗?因为看到几个评论说很难脱模。 还有蛋是放在冰格那层吗 ? 谢谢。
@shadajie-kitchen
8 ай бұрын
如果你的模具是第一次使用,试下涂油,因为我用的都不会难脱模。
请问普通糖可以吗?还是-定要用icing sugar?
@shadajie-kitchen
9 ай бұрын
必须icing sugar, 如果没有才用细砂糖。
很简单
What is the size of the mould?S,M or L?tq
@shadajie-kitchen
11 ай бұрын
3inch, 6.5cm
Hi, I made your egg tart recipe today. I found it difficult to unmold The egg tarts from the egg rart moulds after Baking. The pastry stuck to the mould. Why is this so?
@shadajie-kitchen
8 ай бұрын
u first time using the mould?
@sharonlee7064
8 ай бұрын
No, I used many times already the mould.
@sharonlee7064
8 ай бұрын
Not all stuck to the mould. Some can unmould.
請問是上下火嗎
@shadajie-kitchen
11 ай бұрын
是的
请问一下蛋挞模是几寸?
@shadajie-kitchen
11 ай бұрын
6.5cm,3寸模
@candylai7261
11 ай бұрын
谢谢美女的回答!
请问不放炼奶可以吗?
@shadajie-kitchen
11 ай бұрын
這食譜需要煉奶,比較好吃。
如果不要放炼乳,可以有什么来代替?
@shadajie-kitchen
11 ай бұрын
如果不用煉奶,可用花奶或牛奶代替,但是这个食谱分量会改变,可以跟着以下调整: 100毫升 热水 35克 细糖 60毫升 牛奶或花奶 2粒 蛋 (全部混合均匀,过滤3遍)
@shufang9156
11 ай бұрын
@@shadajie-kitchen 谢谢!
请问挞皮须要放凉再倒蛋液吗?
@shadajie-kitchen
7 ай бұрын
取出后,就可以直接倒了
老師你好!依你食譜做成功了,但旦撻出爐放一會後,中間的旦撻漿就收縮了,凹陷了,像一個鑊子的,要怎做才不會凹陷呢?謝謝
@shadajie-kitchen
20 күн бұрын
我沒試過凹呢。。是不是烤蛋撻的時間不夠?
@chungchung3160
19 күн бұрын
老師:我依足時間焗,在爐内時升得很滿,但出炉後不久就回縮了,是不是焗過久了,還是關火後要在爐留幾分後才取出呢?謝謝!
大姐,请问做好放凉后要冰箱收藏吗?
@shadajie-kitchen
Ай бұрын
不需要,冷却后,装进盒子,温室可以留到隔天
@civy7247
Ай бұрын
@@shadajie-kitchen 谢谢大姐❤️
老师如果用没盐奶油要放几克盐呢?
@shadajie-kitchen
8 ай бұрын
2克
@lindaliu316
8 ай бұрын
@@shadajie-kitchen感恩很快回復 谢谢🤗
你好,我的挞皮做好后很酥但容易碎是为什么呢?
@elainechucky3025
7 ай бұрын
我的也是。失望至极
I tried out this recipe twice but I hv difficulty to demould the tart. It got stuck in the mould. What is my mistake yah? And tq for sharing all the lovely recipes
Halli Master Chef.. Recioi bagus, istimewag dan paling lenkap,.. Sedah lama hendak belajar recioi tersebut, kali ini dapat recipu dari Master Chef, Eggs Tarts paling gemar oleh sata. Nakan bersama dengan White Coffee 3 ib 1.dari Ipoh, Kopi tersebut biji kopi bakar dan goreng dengan api Arang.. Nice.. Nice. Nice.. Kam Sheah.. Shadajie !
💖💖💖💖💖
大姐,请问您放到明天会软的吗?
@shadajie-kitchen
2 ай бұрын
放到明天,皮会软的,你可以再放入烤箱烤10分钟再吃
@estheryeoh9330
2 ай бұрын
@@shadajie-kitchen 好的,谢谢您大姐
😋😋👍👍
🤓💕
❤❤❤❤❤❤❤❤❤❤❤❤❤
为什么我的皮是软的😅
@shadajie-kitchen
11 ай бұрын
是脆硬的,好像cookies皮
请问皮中间要插洞吗?
@shadajie-kitchen
11 ай бұрын
我这方法不需要插洞
@user-cq7lu5ew4j
11 ай бұрын
谢谢,妳很棒每一样东西都做到这样美。
@jessyik6337
10 ай бұрын
膜有檫油吗?为什么我弄得很难脱模的?
@angelinewong2372
10 ай бұрын
请问模要擦油吗?很难脱模?
8:04
🤍💛🩷🧡❤️💕
请问不放炼奶可以吗 ?
@shadajie-kitchen
11 ай бұрын
如果不用煉奶,可用花奶或牛奶代替,但是这个食谱分量会改变,可以跟着以下调整: 100毫升 热水 35克 细糖 60毫升 牛奶或花奶 1/2茶匙 香草精 2粒 蛋 (全部混合均匀,过滤3遍)
@user-di8ks7iz2r
11 ай бұрын
@@shadajie-kitchen 厲害🤓
@queenl8483
11 ай бұрын
@@shadajie-kitchen 好的,谢谢你🙏🏻
@shadajie-kitchen
11 ай бұрын
用煉奶的原因,主要是給不喜歡牛奶酥味的人,我老公就是其中一個🤭
@queenl8483
11 ай бұрын
@@shadajie-kitchen 原来如此,好的,谢谢大姐🙏🏻