酥皮蛋挞3 (Flaky Egg Tarts 3)

我的星期一是轻松的。

我不喜欢把事情安排在星期一。也刻意不安排孩子的活动在这一天。

星期一的晚餐通常也是简单的。

送孩子上学后，原本想回家倒头大睡一场的，可是在后园忙了一阵后，精神百倍，干劲十足。

脑海里想的是一杯咖啡和点心店里的酥皮蛋挞。

我第一个想到的是仙子的食谱。

这个我做了几回都非常喜欢的食谱。

热热出炉的蛋挞是最好吃的，我一口气吃了3个。

我只能说，满足！满足！

虽然是很多工，但是还是值得的。

当这一切做完时，也差不多是时候载孩子了。

这样忙进忙出的又大半天了。午觉泡汤了，是有点遗憾的。

食谱参考这里。

Ingredients:

Outer Pastry (water-oil dough):

• 230g High Protein Flour, 10g custard powder, 100g margerine, 4tbsp sugar, 1 egg, 4-5 tbsp water

Inner Pastry (oil dough):

• 150g plain flour, 100g shortening

Egg custard Filling:

• 240g boiling water, 100g fine sugar (may reduce another 15g as i found it a little bit sweet for me) 3 eggs, 1/2 tsp vanilla ess, 1/4 tsp vinegar

Method:

1. to make outer pastry: combine sifted flour & custard powder and sugar together. Rub in margerine until mixture resembles course bread crumbs. Add in egg and water to form a soft dough. Wrap or cover the dough to rest for 20 mins.


2. to make inner pastry: combine the ingredients and form a soft dough. Cover and rest dough for 20 mins. (Do not over knead the dough or it will becomes sticky).


3. to make puff pastry: unwrap dough and roll out on a lightly floured surface. Roll out dough into a rectangle size with a short side nearest you. Put butter (oil dough) in the centre so that long side of the oil dough is parallel to the short side of dough. Fold up as you would like a letter: bottom 1/3 of dough over oil dough. Then top 1/3 down over dough. Brush off excess flour. Wrap and chill in fridge for 30 mins.


4. Turn out dough to a short side nearest you. Then flatten dough with rolling pin and roll out to rectangle size. Fold in thirds like a letter, as above. Wrap and chill again in fridge for 20 mins.


5. Make 2 more folds in same manner. Chilling dough 30 mins one after each fold.


6. Roll out the puff pastry into 4mm thick. Cut out pastry according to the size of your tart moulds.


7. Line dough in the middle of tart moulds, one by one. Lightly press the dough with your thumb. Strating from the bottom then top to the side. While pressing the dough, turn the tart mould clockwise/ anti- clockwise in order to make an even tart pastry.


8. making custard: Add sugar inti boiling water, mix until completely dissolved. Whisk eggs with vanilla extract. Add in vinegar and whisk well. Pour in sugar water and whick well. Sift egg mixture twice to get rid of any bubbles.


9. Preheat oven 180C. Pour egg mixture into tart shells and bake for 20 mins.

顺道提一提，前天和女儿做了她一直念念不忘的花生饼。

用了Keiko Ishida的食谱。

很棒的一款曲奇。非常容易做，而且很香脆。

想看看我女儿的杰作可参考这里。

这女娃娃还蛮不错的；我欣赏她。