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。

@WissGuo

2 жыл бұрын

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

@alexwang3282

2 жыл бұрын

@@WissGuo 面粉学博士是谣传。

@anata8462

2 жыл бұрын

@@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

@alextanj

2 жыл бұрын

真的佩服

@ricekuo853

2 жыл бұрын

很佩服！沒有接業配，很令人佩服！

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。

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

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！

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～

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😂

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。

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👍

Hello from USA. I am Portuguese and I buy these for special occasions. I will try your recipe. They looked absolutely delicious. Great recipe!!!!!!!!!!!!

感谢小高姐,您是一个伟大的人

完整的来回看完了，感觉发明配方2的人是个天才。不仅糖含量更低，颜值还高！

好棒的視頻解說，謝謝小高姐。

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❤️

太好了 這幾天正想吃葡式蛋塔 謝謝小高姊

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！

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。🌺☺️

Thank you for sharing a low-sugar option!! It looks amazing

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。

小高姐的视频永远是我学习、赶作业时候最好的疗愈视频

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❤️

小高姐说啥都简明扼要一点也不拖泥带水！大爱❤️

小高姐是我的偶像了 每次都能看懂配方 还教的这么仔细

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！

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! 😍

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KZread上学習的好老師．

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。

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。

A great video. I didn't understand a single word, but it is clear, concise, and easy to follow. Thank you.

Yummy always creative god give you health and wellness Thanks for the best chef in the world Thanks for all recipes 🌺❤️😘😘👍🌹

太棒了，非常喜欢小高姐的每一次分享

做到很漂亮! Beautiful egg tarts!

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!

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

👍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！

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🥰🥰🥰

I never would have expected this recipe on your channel but as a Portuguese native I must say those look absolutely perfect

@domdwyer6747

Жыл бұрын

These egg tarts are very popular in the Chinese speaking part of Asia. You can see those everywhere in Hong Kong.

@v000000000000v

11 ай бұрын

@@domdwyer6747 And specifically Macau is where it is the most famous for, coz they were colonized by the Portuguese

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.

Such an amazing recipe ..fabulous chef .

仔细又不藏私的教学，🙏小高姐。

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！！

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！

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！

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😂👍🏻👍🏻👍🏻

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!

@jadeli1001

2 жыл бұрын

me too!

@guguigugu

2 жыл бұрын

Xiao Gao must have some professional training, her technique is top class always

@xiaoyudessert3092

2 жыл бұрын

I hope you can successfully make this delicacy

@babibabitoo7779

2 жыл бұрын

may the Sometime come to us all sometimes lol

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

您教的很好👍🏻👍🏻👍🏻很清楚的 我現在再做看看希望成功好👍🏻👍🏻吃😋😋

小高姐太厲害了 我都照你的食譜做的 謝謝你啦！

This channel is wonderful, excellent recipe 😋 greetings to everyone from Mexico City 💟

本來準備睡了~ 看到小高姐上片趕快來支持（但是好餓啊😂

@chsingw2047

2 жыл бұрын

我已经叫kfc的蛋挞外卖惹

thank you for sharin this recipe, from the Philippines 🇵🇭

谢谢小高姐。用你的菜谱终于蛋挞做成功了！

小高姐蛋液配的剛剛好也太療癒了吧！

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👍

很喜歡你的視頻，學到了很多食譜

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👍😃

@andrewwang5712

2 жыл бұрын

厲害（○） 勵害（誤）

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！😂😂😂

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

@yuyangwu5608

2 жыл бұрын

有些烤箱有個一鍵清潔按鈕，按下去就對了

@user-ft9tw9zw5p

2 жыл бұрын

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

@user-ym4wu3fk2j

2 жыл бұрын

@@user-ft9tw9zw5p 去看看李子柒与资本的矛盾

@user-fi4qu3yi6h

2 жыл бұрын

太需要了！不是所有烤箱都有一键清洁按钮的！

@catloverlily

2 жыл бұрын

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。

周六的中午打开youtube就看到小高姐！！幸福！！

看小高姐做饭就是一种享受

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

@ZZhu-dh8qm

2 жыл бұрын

mark

@qing-xiyan183

2 жыл бұрын

工业化的制作方式，口味通常适合大多数人

@fionarichter5381

2 жыл бұрын

蛋液只是蛋黄吗？还是全蛋

@zhizheng3795

2 жыл бұрын

@@fionarichter5381 因该是全蛋 以为我看见配料表只有鸡蛋白糖防腐剂

@linmaslaw

2 жыл бұрын

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~

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 )

@petertu4411

Жыл бұрын

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 👍😄🙋)

小高姐的聲音真的很有磁性

试做成功！谢谢小高姐的无私贡献，家里的美食越来越多了😘

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 😂😘

@user-fl3vz3is1s

2 жыл бұрын

(ૢ˃ꌂ˂⁎)喜欢❤

@rosiey4710

2 жыл бұрын

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!

@janhuijsen8152

2 жыл бұрын

Pasteis de belem 🤩

@jeff__w

2 жыл бұрын

@@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.

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。

@elaineguan1753

2 жыл бұрын

你确定是150g面粉？做蛋挞液？omg

@itechcarezhao389

2 жыл бұрын

@@elaineguan1753 楼上说的是塔皮150吧？

@whitneygah9228

2 жыл бұрын

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？

@thegirlwhospeaks236

2 жыл бұрын

Perfection, confidence Oh my, how many years did that take?,

@thegirlwhospeaks236

2 жыл бұрын

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!

小高姐是最棒 high class 的烘培好老師! nobody beat小高姐!

@naruoze

2 жыл бұрын

beats… 基本语法都不熟就别中英夹杂了… 烘焙bei…

步骤详细 解说清晰 收藏啦😊

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😊

@ary8119

Жыл бұрын

Which filling recipe did you make the first one or the second one?

@gintaresprauniute3612

Жыл бұрын

@@ary8119 the first one

@ary8119

Жыл бұрын

@@gintaresprauniute3612 thx😊

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.

@jochebedorozco2637

Жыл бұрын

same problem here, i don't know how to help myself. hahahaa

好療癒喔，謝謝小高姐。

谢谢小高姐！昨天按照减糖的配方做的内馅，超简单味道也刚刚好！酥皮也很成功，弟弟吃的超幸福哈哈哈

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🙏🏻

@PinkyNg888

2 жыл бұрын

我来教你做马卡龙。。还不用凉皮的

Your tarts look delicious!!!

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

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

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

@user-co9qb9ol2e

2 жыл бұрын

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😂😅

@irisxu4721

2 жыл бұрын

@@user-co9qb9ol2e 个人口味不同，葡式蛋挞起源的那家超级好吃

@milktea2928

2 жыл бұрын

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

@user-co9qb9ol2e

2 жыл бұрын

@@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😂

@user-co9qb9ol2e

2 жыл бұрын

每家

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

Yummm! Delicious! Amazing recipe! Thanks for sharing, friend! ☕☕☕ 👌✨👌

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!!

@ilikefood.4926

2 жыл бұрын

Can I use cupcake mode?

小高姐就是厲害，捏蛋塔皮茲茲聲，感覺蛋塔就在眼前！

小高姐太棒了！ 按照视频做没错 我的蛋挞成功出炉！ 非常好吃😋

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 ：）

我很喜歡吃蛋塔~ 有機會自己做做看😆

@hillaryt7405

2 жыл бұрын

是的， 等有空且好心情的时候会试试， 不过好像很麻烦😆😆😆

半夜捕捉小高姐！看前面麵團的部份還以為要做可頌😂

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

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。

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~~

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！

@floriaji2574

2 жыл бұрын

好像超市买的下面会有死皮层

@quensiran9280

2 жыл бұрын

@@floriaji2574 对对对 我试过很多次 超市买的不是太理想

@QingDaoLaoXu

2 жыл бұрын

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。

@rogersam8554

2 жыл бұрын

超市皮无论怎么做都烂底

@dunalduckable

2 жыл бұрын

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

哇！前几天留言想看小高姐做蛋挞，今天就真的上视频啦！赞！🤩👍😄👏🙌

ครูเกาเก่งจังสอนโดยละเอียด เข้าใจง่าย

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！

@tingliu9371

2 жыл бұрын

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~

@mavislin8511

2 жыл бұрын

@@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

@tingliu9371

2 жыл бұрын

@@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;

@mavislin8511

2 жыл бұрын

@@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。

Great recipe and demo! Two quick questions though. (1) Re the recommended oven temperature, is it for fan(-assisted) oven or conventional oven? (2) When we put the dough back in the fridge to chill, are you referring to the refrigerator or the freezer? Appreciate your pointers. 🙏🏻

@cathyfang8919

2 жыл бұрын

the answer to question 2: refrigerator

@FreakAl0n3

2 жыл бұрын

since she has been so generous bout all the techniques me as a baker , ill help to answer your questions its all depends on where u live. If you live in a area where the room tempt could reach 10-22°C , keep it on a chiller/ refrigerator with tempt around 4°C -8°C its okay for 30-45mins . longer than that your butter will be a little bit stiffer , you need to thaw it around 5 mins / 10 in your room tempt. If u live in Tropical area where daily nlrmal tempt is around 28°C -32°C well we r talking bout 2times longer time to work & resting , and u need to practice more than what they did on a cold area. freeze the dough overnight / 8 hr minimum , thaw in room tempt 28-32°C , for 10mins , get it back to the chiller for 3 hr. put out your butter slab let it sit for 1min on room tempt , then roll out your chilled dough from chiller. then fold it with butter. after 2nd fold. rest it on Freezer for 45mins - 1hr take out , thaw for 5 mins until when u press it with your finger , u only use around 50% of your power to press the dough. do your final work. cs the gluten will be a very good friend with you after that long resting. after shaping into roll , chill it again 30mins on freezer , 30mins on chiller. take out 1 by 1 to shape it on mold do not take more than 3 pcs at a time or it will be a disastrous butter melting experience. Goodluck 😉

@FreakAl0n3

2 жыл бұрын

Convection oven / fan assisted is a much better option. since it will spread the heat more evenly . if u dont have any convection , convensional oven will do the work, just maintain your eye on your oven. use bottom & top fire , middle rack , top very small fire , the bottom use as what she recommends u to use. if u cant set both fire on , bake the bottom part first use the highest tray part. after u see your pastry has been puffed up let it bake for a while , drop it to the lowest tray , change it into top side fire , let it bake on medium heat for few minutes for browning the top part.

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.

Yr Portuguese egg tarts are fantastic, perfectly baked! 😊💕👍

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😁

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。

@user-fl3vz3is1s

2 жыл бұрын

呲油女孩同好会

@higogou

2 жыл бұрын

每天都清洗也不人性吧！😅

這麼清楚的影片加説明，讓人想立刻試做。

小高姐厉害👍正宗葡式蛋挞

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❤️

@OnePlusSong

2 жыл бұрын

500 fahrenheit = 260 摄氏度，应该是可以的，就烤久一些就好了