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简介
这款据说香港末任总督大爱的蛋挞,吃起来酥松香甜,曲奇口感的挞皮配上嫩嫩的挞水,清新有回味,非常适合做为待客快手小点心,就算你是新手,也会完成的很轻松。做法简单却很有惊喜的港式蛋挞,尝试一下吧!
原料
全蛋液 160克, 淡奶油 50克, 细砂糖 50克, 水 210克, 黄油 90克, 低筋面粉 170克, 糖粉 40克, 蛋液 12克, 淡奶油 8克, 盐 1克
步骤
1全蛋搅匀
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2加入细砂糖,淡奶油,水
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3搅拌均匀
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4盖好冷藏1小时以上
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5室温黄油加糖粉加盐
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6手动打蛋器打到颜色变浅
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7加入蛋液
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8用刮刀拌匀
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9加入淡奶油
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10继续拌匀
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11筛入低粉
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12切拌到无明显干粉成团状
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13保鲜膜包好冷藏1小时以上
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14面团分15份
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15分别放蛋挞模中,用大拇指按压成贴合模子的薄片状
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16冷藏30分钟
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17挞水过筛
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18加到冷藏好的蛋挞皮中,8-9分满
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19放入预热220度的烤箱下层。烤约15分钟左右,挞皮变焦,挞水鼓起,取出放凉脱模
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小技巧
这个配方的挞水非常软嫩,蛋味十足,如果对蛋味有些敏感的朋友也想做这款港式蛋挞的话,建议在挞水中加几滴香草精,或者朗姆酒,去腥又提香,效果一定会更好!