酥皮蛋挞 (Flaky egg tarts)

我不是什么断脑奇才，也不会关于电脑的很多东西。

每次电脑的问题就叫我的另一半帮帮忙。

电脑的很多其难杂症他都好像很懂，每次都没有让我失望。

可是偏偏他就是不去好好帮我研究一下怎样把我的部落做好一点。

才开始时，我还要劳烦表妹帮我弄我的部落。

每次有事都快快打电话回大马求救，很悲。

最近老公一直投诉我的部落有个广告告示会自动出现。

我也觉得讨厌，可就是不会拿掉。

今天，他又再提起。还问我为什么没有问一下别的朋友。

我有点不耐烦的答，你这个人什么电话，电脑，如果要set up 什么programme你都会去研究，去读去做。我这个广告你如果要拿掉，难道还会难倒你吗？你只是不要才。

这句话出去好像有效力。这个男人今晚特别勤劳开工。

终于把那恼人的广告拿走了。

还自告奋勇的好好研究一下那些template, setting. 继而把我的部落翻新。

他说，＂sui liao, sui liao"

我说，谢谢，谢谢。

唉！都说他会的，每次问他，他都说不会做我的这种blog的东西。

男人有时就是这样，像孩子一样，要逼一下，推一把，成绩就出来咯！haha...

今天请大家吃酥皮蛋挞！

绝对好吃的蛋挞。

用回之前的食谱，但是减了一点白油，用猪油取代。

觉得更加酥，更好吃。

如果你喜欢上点心楼吃酥皮蛋挞，那你肯定也喜欢这个。

仙子的这个蛋挞食谱，绝对不亚于点心楼的哦。

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.