港式酥皮蛋撻│層層起酥-超鬆脆!! │做實驗-解答迷思: 酥皮一定千層最好? │Hong Kong Style Puff Pastry Egg Tart [Eng sub]

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購買蛋撻模連接 / Buy egg tart moulds:
https://ebay.us/jnP8oi

港式蛋撻通常有酥皮蛋撻和牛油皮/曲奇皮蛋撻兩種. 各有各好, 你比較喜歡哪種呢?
這次做的是酥皮蛋撻, 超級酥脆!!! 蛋也很嫩滑!! 快點試做一下吧!
片中還做了實驗, 解答了酥皮是不是越多層就越好的迷思, 看片吧! :)
Hong Kong style egg tarts can be divided into 2 types – the puff pastry egg tart, and the butter crust egg tart. Which one do you like more?
This time I made the puff pastry one. That is super crispy, while the egg is so smooth! Let’s try to make it!
I’ve done an experiment for whether the more the layer is better for a puff pastry. Check out the video for the result!

材料Ingredients (6個 / 6 serves)

蛋漿 Filling
暖水 – 75g – Warm water
糖 – 30g – Sugar
淡奶 – 30g – Evaporated milk
全蛋 – 30g – Egg
蛋黃 – 20g – Egg yolk

酥皮Puff pastry
A.
中筋麵粉 – 110g – All purpose flour
無鹽牛油 – 15g – Unsalted butter
鹽 – 1g – Salt
糖 – 15g – Sugar
水 – 55g – Water

B.
無鹽牛油 – 60g – Unsalted butter

**酥皮實驗結果 Experiment result:
https://www.facebook.com/104291450942581/posts/372954220742968/?sfnsn=mo

Тэги:

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