Dinner: Hong Kong mini Egg Tart, Dan Tat (Dim Sum ), 教做香港迷你蛋撻

Please add me as your friend on facebook: www.facebook.com/wantanmien 請加我成為您的朋友在 facebook 上: www.facebook.com/wantanmien You can find more recipes and information on my website: www.wantanmien.com 請去我綱頁: www.wantanmien.com 你會找到很多不同的食譜和大家分享 Chinese and english recipe/ instructions below 做皮材料: 20 個蛋撻 1. 65 克= 2.3 oz 先濾麵粉 2. 18 克= 3 1/2 tbsp 糖粉 3. 35 克= 1.23 oz 牛油, 室溫 4. 1 只鷂旦, 打勻後, 加入2 湯匙旦液 以上做大盆槎成麵糰, 如還乾可加些旦液 用保鮮紙包箸, 放雪櫃15 分. 餡: 1. 50 ml = 1.7 fl oz 暖水 2. 40 gram= 8 tbsp 糖粉 3. 50 ml= 1.7 fl oz 暖奶 4. 1 只鷂旦 暖水和糖粉混含溶後, 攤凍. 加入50 ml= 1.7 fl oz 牛奶, 一只鷂旦和加上做皮餘下的旦液, 打起泡後, 濾出雜物 做: 桌上放些麵粉,把麵糰分2 份,把麵糰弄成長腸,, 再分2 份, 每份切5 小段, 用手轉圓形, 放麵糰入模前, 我先攃些牛油在模內, 用兩只指頭壓薄, 底要簿些, 旁出多餘的麵糰不要, 用叉刺3 至4 下, 倒入旦液餡8 成滿. 先熱焗爐160° C= 320° F, 10 分, 放焗盆在中間層, 焗27分. 20 mini egg tarts Ingredients: 1. 65 gram= 2.3 oz sieved flour 2. 18 gram = 3 1/2 tbsp icing sugar 3. 35 gram = 1.23 oz butter 4. 1 beaten egg Filling: 1. 50 ml = 1.7 fl oz warm water 2. 40 gram = 8 tbsp icing sugar 3. 50 ml = 1.7 fl oz milk 4. 1 egg oven : Preheat oven for 10 min at 160° C= 320° F, middle stage, bake for 27 min.

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Instructions

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