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Monday, August 29, 2011

简单好吃的蛋挞(两种做法)Easy & Delicious Egg Tart (Two Methods)

这蛋挞我在三天内做了两次,第一次做时临门一脚竟然忘记过滤蛋液,结果烤好的蛋挞没有美人照镜不要紧还出现了白斑!很不甘心,所以两天后又在做了。照片是第二次的成品。

采用的食谱是红极一时的黑妈妈爱心蛋挞,这个配方即简单又好吃,不用我多介绍了。挞皮做法部分黑妈妈只提到把材料搓均,所以当我第一次做时就很自然的用了rub-in method。后来才看到Min和Mikiko的做法是把牛油融化后加入材料里的。所以,第二次做时我就想试试这个方法,这样一来就能够比较同样材料不同方法出来的成果。 

Rub-in method是把冷牛油切小块揉入粉类里(我是用切入方式),要花一点时间来准备挞皮,而融化牛油的方法只需用一双筷子搅一搅就行了。 

捏皮方面,用rub-in method的挞皮比较具伸展性,所以比较容易捏,很快的就可以捏好。而融化牛油的方法挞皮比较干容易散开,所以在捏皮时就必须花比较多时间。总结起来,两个方法花的时间不相上下。 

比较成品,个人觉得rub-in method的挞皮比较buttery,酥脆中带点moist不会干干的。而融化牛油的方法挞皮比较脆,像在吃饼干的感觉,我把它收在冰箱,到第三天时回温后挞皮还是一样脆脆的。所以,两个方法做出来的成品各有千秋,就看个人的喜好。 

我的挞模比较浅,装的蛋液不够,下次要用muffin tray来做才行(因为那滑溜溜的蛋液好好吃)。 

简单好吃的蛋挞
(食谱参考黑妈妈的爱心蛋挞

挞皮
普通面粉 150克
蛋黄粉 1汤匙
奶粉 1汤匙
白糖 ½ 汤匙
鸡蛋 25-30克(半颗)
牛油 100克

揉入法(冷牛油)
把冷牛油切小块。碗内加入面粉,蛋黄粉和奶粉拌均。用指尖揉入冷牛油,加入糖拌均,加入蛋液拌成团即可(不要过度搓揉)。使用前用保鲜膜包裹收入冰箱。

简易法(溶化牛油)
溶化牛油。把面粉,蛋黄粉,奶粉,白糖放入碗里拌匀。加入蛋液和牛油液体,用筷子拌成面团即可。使用前用保鲜膜包裹收入冰箱。

蛋液
水 140g
白糖 60-70克 (更新30/07/12 - 糖份可以减至55克)
鸡蛋 100克 (1 ½颗大蛋或2颗中蛋)
淡奶 40克
纯香草精 数滴(随意)
*水加糖煮至糖溶化,待凉。加入打散的蛋液,淡奶和香草精拌匀。用筛子过滤3次,备用。

组合
1)挞皮总重量约290-300克,分为10等份(视个别挞模大小而定),揉成小粒。放到蛋挞模型中间,用拇指由里到外捏到覆盖整个模型边缘,边捏边顺时针转动挞模 (更新30/7/12 - 也可以擀平用大小适中的圆形切割器切出模型放入挞模里再捏)。
2)倒入8分满的蛋液。预热烤箱,以180度烤20分钟即可 (更新30/7/12 - 如做双倍份量烘烤时间可以加多5分钟)。

你或许也会喜欢:椰丝蛋挞

Easy & Delicious Egg Tart
(Recipe adapted from Heimama)

Pastry
150g plain flour
1 tbsp custard powder
1 tbsp milk powder
½ tbsp sugar
25-30g egg (½ egg)
100g butter

Rub-in Method (cold butter)
Cut cold butter into small cubes. Combine flour, custard powder and milk powder and mix well. With fingertip (I used fork and scraper), rub in the cold butter, add sugar, mix well and add beaten egg, mix to form a soft dough (do not knead). Wrap with cling wrap and refrigerate before use.

Easy Method (melted butter)
Melt butter. Combine all dry ingredients and mix well, add melted butter and beaten egg. Using a pair of chopsticks mix to form a soft dough. Wrap with cling wrap and refrigerate before use.

Filling
140g water
60-70g sugar (update 30/7/12 - can cut down to 55g)
100g beaten egg (1 ½ large eggs or 2 medium eggs)
40g evaporated milk
Few drops pure vanilla extract (optional)
*Heat up water and sugar till sugar dissolved. Let cool. Add beaten egg, evaporated milk and vanilla extract and mix well. Sieve 3 times.

Assembly
1) Weight of the pastry dough is about 290-300g. Divide the dough into 10pcs (depending on your mould size), roll into ball and press the dough into tart moulds (update 30/7/12 - or roll into sheet and use a round cookie cutter to cut out the shape before placing on the tart mould).
2) Spoon in the fillings till 80% full. Bake in preheated oven at 180C for 20 mins (update 30/7/12 - if double the recipe baking time should increase 5 mins).

You may also like: Coconut Egg Tart

I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Not the Kitchen Sink.

Tomorrow is Hari Raya Puasa, wishing all my muslim readers Selamat Hari Raya!

For non-muslim readers, Happy Holiday!

39 comments:

  1. 我好久没有做蛋挞了,看到你做得这样美,滑溜溜的,真好想马上动工 :D

    ReplyDelete
  2. 我也比较喜欢这样简单的挞皮,千层挞皮对我来说就有一点麻烦。。。我懒惰嘛~~~

    ReplyDelete
  3. 哇~你還分的出啊:P
    我呢。。做餅皮一直是撮成粒狀的

    ReplyDelete
  4. 看起来真的是鼓溜,鼓溜的口感。你个人会比较推荐哪一款呢?

    ReplyDelete
  5. 你的蛋挞真美! 滑滑亮亮的。。。看了好想吃上一口。

    ReplyDelete
  6. 蛋挞很美,有挞模就是不一样!看来我又要买新玩具了!:)

    I just made egg tart and chicken pie. One uses creaming and one rub-in method. I find the rub-in method crust is more buttery and flaky. But as I was using 2 different recipe, cannot compare. Now I read yours, I think we are right!

    ReplyDelete
  7. 哇, 你做好多蛋塔呢, 我之前觉得那个融化奶油的方式比较方便, 但是下次我也要试试rub in method, 口感不一样!

    ReplyDelete
  8. 对咯,我也觉得如果用蛋塔模来做的话,很浅,下次我也要用muffin tray 来做,因为每次做到都吃不过瘾

    ReplyDelete
  9. According how you describe the texture of the crust, I think I like the rub in method.

    ReplyDelete
  10. Beautiful egg tarts - very smooth filling. I also did egg tarts recently - missing it now.

    ReplyDelete
  11. 看起来很赞!改天我也要试试做这个蛋达。。。

    ReplyDelete
  12. Really sweet of you to post a English version.

    ReplyDelete
  13. Anncoo,

    就等着吃你的蛋挞了。



    蓝色小厨,
    我个人比较喜欢吃这种牛油饼干底的挞皮,那种港式点心楼卖的蛋挞不是我的那杯茶。


    鲸鱼,
    我才真希望做你的邻居呢。


    J.O,
    我以前也是以为只有rub-in method和creaming method。那个用融化奶油的方法这的很简单。


    Travellingfoodies,
    我个人比较爱rub-in method做出来的口感多一点点。


    Fong's Kitchen Journal,
    谢谢你的赞美。


    SSB,
    没有挞模没关系,你可以用muffin tray。我看你了你的chicken pie直流口水,我也想做。


    Min,
    下次你试试rub-in method做个比较。


    neyeeloh,
    我觉得我的挞模特别浅,做甜挞还好,咸的就不行,装不到什么料。


    Sonia,
    Bingo! Same here.


    Yummy Bakes,
    I saw ur egg tarts, I tried to leave a comment via my smart phone but couldn't post it, not sure why. Ur egg tarts look delicious.


    喵喵,
    这个食谱很多人做了都说赞,你试试看。


    edith,
    You are welcome! Do give it a try when you are free.

    ReplyDelete
  14. I've just baked these using rubbing in method and they are great! The filling is soft & silky like tofu :)) thanks for sharing the recipe.

    ReplyDelete
  15. I tried your recipe, both method. Both are yummy and nice.

    Thank you for sharing the recipe.

    ReplyDelete
  16. agapejen,

    You are welcome! I am glad that you like it. After comparing both methods, which one you like more?

    ReplyDelete
  17. Wow.. nice.
    Angel. which brand of Custard powder and milk powder did u use for the skin ?

    ReplyDelete
  18. Jessica,

    The custurd powder I used is Bird's brand. I use whatever milk powder I have on-hand, sometimes I use my mum's milk powder (Anlene), sometimes I use y son's milk powder.

    ReplyDelete
  19. hi, can replace the evaporated milk with fresh milk?

    thanks

    ReplyDelete
  20. mmmyen,

    Yes but the texture of the egg custard may be slightly different as evaporated milk is "thicker".

    ReplyDelete
  21. Tks for the recipes. I tried today!!! Using the easy method/ melted butter, it's easy nut the crust is very 'loose'. Next time I try cut butter method see what's te different....I didn't put milk powder though cos no milk powder at home.. Also replaced evaporated milk with fesh milk.. Result is good too....
    Tks again for the recipes. Egg tart is always my favorite Tim sum. Nvr thought I can Make it myself!!!!!

    ReplyDelete
  22. Nangfa,

    You are welcome!

    Actually the photo in this post is made by Easy Method but as u can see from the photo the crust is not "loose". It can even cut into half.

    I suspected ur dough might be too dry. The dough should come together as one piece. U are add little more milk if you find the dough too dry.

    Personally I prefer the result using the rub-in method, just make sure u use very cold butter to rub in and don't over work the dough.

    Happy baking.

    ReplyDelete
  23. Thanks for sharing the recipe with pictures. How glad that I found your blog with English translation, thanks so much. Will try it soon...

    ReplyDelete
  24. Hi Hesti,

    Thanks for dropping by my blog and let me discover your beautiful food blog.

    ReplyDelete
  25. Beautiful name, nice music, amazing website!

    Thank you for sharing this recipe and for posting it in English. BTW, may I ask how long should i fridge the dough before taking it out for molding? Also, is it OK TO substitute creamer powder instead of milk powder? Thanks a bunch Angel. =)

    ReplyDelete
    Replies
    1. Hi joju,

      Thanks for your compliment. I feel so flattered.

      Actually you can use the dough immediately if you can handle it. There is no specific timing you need to chill it before use.

      I have never tried replacing milk powder with creamer powder but I guess it is OK to do so. You can totally omit the milk powder if you do not have it.

      Delete
  26. 请问,是不是要先烤饼皮,再倒入蛋液?

    ReplyDelete
  27. Try the recipe. Nice ! But why mine egg tart so light yellow... compare to your one? Your one look more nice.

    ReplyDelete
    Replies
    1. Hi wmeeyee,

      I believe it's due to the egg you used. Some egg yolk is orangy colour some look more yellowish.

      Delete
  28. Thanks for your reply..
    Actually i like this recipe so much...
    But i facing a problem although i had try for 3 times...
    the filing is watery .. but i follow same recipe as yours... and i always have extra alot of filling ...
    sometime i need to put in second time to cook the filling again....
    Please advice...

    ReplyDelete
  29. thx for your reply..

    I like tis recipe so much...
    But facing a problem although i did for 3 times...
    the egg tart filling, i always had extra and also watery after baked for 20 mins..
    i have to send in back to oven and bake again...
    sometimes over cooked. result turn out not good...

    ReplyDelete
    Replies
    1. wmeeyee,

      If you have extra fillings maybe due to the mould you used. Just reduce it next time.

      You may have to adjust the baking temp according to your oven, maybe your oven heat is too mild? One way to test if the egg fillings is cooked is to insert a toothpick, if the toothpick can stand means it is cooked.

      Delete
  30. Thanks for your receipe. I finally plucked up my courage today to attempt my first asian baking. They turned out pretty well and yummy, so thanks a bunch again. Just one question, I wonder why my egg fillings was not as smooth as yours. Mine was all bubbly and wavy. Sunny

    ReplyDelete
    Replies
    1. Did you follow the recipe to sieve the fillings 3 times before using? This helps to eliminate any air bubble.

      If the filling is wavy after cooked may be your oven is too hot or the top is too near to the hea. You can try to lower the temp or shift the tray lower.

      Delete
  31. 在吗? 您好~ 我刚刚做好了~ 但是为什么蛋挞内的鸡蛋是膨胀的确不是像您图中那么的美...

    ReplyDelete
    Replies
    1. Hi sabo mui,

      我猜想可能1是你的烤箱温度太高了,或是蛋挞太靠近上火。下次尝试用比较低温,把烤盘移到最下层。

      Delete

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