蛋挞 Egg Tart

又是周末，孩子刚刚考完试，就和孩子一起尝试做蛋挞. 蛋挞出炉后，忍不住先吃了一颗，味道是那么美味，非常赞啦！食谱取之MIKIKO の 爱情坟墓。谢谢Mikiko 的分享。

蛋液材料 Ingredients for filling：- 

Sugar	白糖	65 gm
Water	清水	144g
Egg	鸡蛋	2粒
Condensed Milk	生奶	40 gm

做法：

1.  把清水煮沸，加入幼糖，离火，用打蛋器拌打出泡泡。

2.  待凉5分钟后。加入打散的蛋液，倒入生奶拌匀。

3.  用筛子过滤蛋液3次，备用。

1.    Boil the water, then add in the sugar.  Remove from heat and mix with a whisk until bubble is form.

2.    Set aside for 5 minutes to let it cool.  Add in beaten egg & condensed milk, mix well 

3.  Sieve ingredients 2 for 3 times, set aside.

饼皮材料 Ingredients for pastry ：-

Flour	面粉	150 gm
Custard Powder	蛋黄粉	4 gm
Milk Powder	奶粉	4 gm
Sugar	白糖	4 gm
Egg	鸡蛋	½ nos
Margarine (Melt to liquid form)	牛油 （隔水煮溶）	100 gm

Method:

1.      Put the flour, custard powder, milk powder, sugar in a bowl.  Mix well with a spoon.

2.      Add in beaten egg and melted butter. Stir into the dough with a spoon. (Do not overmix the dough, otherwise the egg tart skin will become hard and affect the taste.)

3.      Press the dough (around 13 gm each) into 2 inches tart mould evenly.

4.      Use the fork to pickle the dough and put in the preheat oven to bake for 180° for 10 minutes.

5.      Take it out from the oven and pour the egg mixture until 90% full.  Bake for another 20 minutes or until the egg mixture slighter muster.  Off the oven and let it continue to bake for another 10 minutes.

6.      Remove the egg tart from the shell once it is slightly cool down.

做法：-

1.  把面粉，蛋黄粉，奶粉，白糖放入碗里，用汤匙混合拌匀。

2.  加入蛋液和牛油液体，用汤匙搅拌成面团即可。（不要过度搅拌面团，会造成蛋挞皮很实很硬，影响口感。）

3.  取一份面团放到蛋挞模型中间，用拇指由里到外，慢慢捏出去覆盖整个模型边缘。

4.  用叉子在饼皮底部扎洞，预热烤箱180°烤至半熟, 约十分钟。

5.  取出，倒入9分满的蛋液，再烤20分钟，至蛋液稍鼓起，熄火焗一会儿。 

6.  蛋挞出炉后稍微放凉，模型底部轻轻一敲，蛋挞就会出来了。