港式脆皮蛋撻 Hong Kong Style Egg Tart

Описание: 港式脆皮蛋撻

撻皮材料（9個）
130克低筋麵粉
1/2隻雞蛋（大）
80克牛油
30克糖霜

蛋漿材料
160克牛奶
30克 砂糖
50克暖水
2隻雞蛋（大）
40克錬奶

撻皮：直徑7.5厘米， 厚度5毫米
蛋撻模：底4厘米，面7厘米，高2.5厘米
圓形切模：直徑7.5 厘米

烤焗：200 ℃，25分鐘，最下層。
熄火後燜5分鐘

「親愛的弟兄啊，我們應當彼此相愛，因為愛是從神來的。凡有愛心的，都是由神而生，並且認識神。 8沒有愛心的，就不認識神，因為神就是愛。」 約翰一書 4:7

Hong Kong Style Egg Tart

Tart Crust Ingredients (9 pcs)
130g cake flour
1/2 egg （large)
80g butter
30g icing sugar

Egg mixture:
160g milk
30g white sugar
50g warm water
2 eggs (large)
40g condensed milk

Tart pastry : diameter 7.5cm, thickness 5mm
Egg tart mould: bottom 4 cm, top 7 cm, height 2.5 cm
Round cutter: diameter 7.5 cm

Baked: 200 ℃, 25 minutes, the lowest rack.
Stay in the oven for 5 minutes after turning off the heat


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