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2009年3月16日

港式蛋撻【簡易秘方】 Cantonese Egg Tarts

港式雞蛋撻 Cantonese Egg Tarts01

回港嘗試了不少地道香港小食,尤其是蛋撻,是基絲汀自小喜愛的一種。爸爸工作忙也好,總會偷閑,在下午茶時間,從西環祥香茶餐廳買幾個剛出爐熱辣辣的蛋撻回家給我們吃。下午三、四時,就出現一條人龍在祥香鋪前,等候買出爐蛋撻和麵包。

香港流行兩種蛋撻底,一種是酥皮底,另一種就是牛油撻底,口感像吃曲奇餅似的。基絲汀自小就對牛油撻底的那種蛋撻情有獨鍾。

上週末,就做了一些蛋撻參加一個家庭聚會,與一些朋友共享囉!

基絲汀跟朋友學習做這種蛋撻時,所用的食譜是用分上下火的焗爐。但由於基絲汀現在家中的焗爐沒分上下火,所以要自己調較一下。不過,仍然把原來食譜打出來,給大家參考。

港式蛋撻食譜
基絲汀@簡易食譜
準備時間: 15 分鐘
烹調時間: 70 分鐘
分量: 約可做 16個份量 (圓形蛋撻模 7cm x 3cm 數目視乎撻皮厚度)

撻皮材料:
  • 中筋麵粉(plain flour) 200克
  • 低筋麵粉(cake flour) 25克
  • 牛油(奶油 butter)125克
  • 幼砂糖 55克
  • 雞蛋(打散成汁) 1隻
  • 雲呢拿香油(vanilla extract)少許
蛋汁材料:
  • 雞蛋 2隻
  • 幼砂糖(caster sugar)70克
  • 熱水 150克
  • 花奶(evaporated milk)75克
  • 雲呢拿香油(vanilla extract)1/2茶匙
撻皮製作法 Tart Shells

撻皮做法:
  1. 先把牛油置於室溫中待軟化。用電動打蛋器打爛,分兩次加入糖霜用慢速打勻,直至變淺色。
  2. 分兩次加入打散的蛋汁,慢速打勻。然後加雲呢拿香精拌勻。分兩次篩入中筋麵粉和低筋麵粉,搓揉成一麵團(見上圖)。
  3. 將麵團用棍揉開壓平一塊,約半公分薄。用cookie cutter 割出比撻殼小一點的麵團。把皮放在撻殼內,用兩隻大拇指壓好撻皮備用。壓的方法:是由撻底開始,一邊壓扁,一邊轉撻殼。然後把麵團輕輕向周圍按壓成厚薄均勻的模樣(見下圖)。(這步驟很好玩呢!好像玩泥膠玩具一樣。所謂功多藝熟,做多幾次就會滿意囉!)
蛋撻製作圖 Egg Tarts Procedures

蛋汁做法:
  1. 先把砂糖和熱水拌勻,糖完全溶解,放涼備用。
  2. 雞蛋和花奶打勻,加入糖水,搞至完全混和。
  3. 用篩過濾蛋汁,隔去蛋汁中的粒粒和泡沫,便成為蛋撻餡料。倒進鋪上撻皮的撻殼內。
焗蛋撻方法:
(A)以下是原來食譜,分上下火的焗法:
  1. 用猛上火,猛下火焗,焗約 3至4分鐘,撻皮有金黃色,蛋汁開始凝結,便改用:收上火,猛下火焗 2分鐘。
  2. 跟著,改用中度底火焗熟。同時打開爐門繼續焗,待蛋汁脹起便熟。
(B)基絲汀的焗爐(沒分上下火)的焗法:
  1. 把焗爐預熱至 200度C. 把倒滿蛋汁的撻殼小心放入焗爐的下層。焗約 10至 15分鐘,或直至見到撻皮邊轉金黃色。
  2. 把焗爐溫度調低至約 180度C,焗至見蛋汁些微脹起,就立刻打開焗爐的門 2至 3吋。焗多 10至 15分鐘,直至熟為止。可以用牙簽插入蛋汁,牙簽可以自己竪立起來,即是熟透。
港式雞蛋撻 Cantonese Egg Tarts03

溫馨提示:
  • 把蛋撻放在焗爐下層,是要讓蛋撻的底部容易熟,但又不會令蛋汁太快和太受熱。(註:基絲汀的焗爐用 bake mode時,底下發熱線會開著的。至於大家自用的焗爐是如何設計,自己可以參考你家中所用焗爐的說明書吧!)
  • 要在蛋汁些微脹起時,就打開焗爐門,繼續焗蛋撻至熟為止。可以避免蛋汁上升太快太高。出爐時,蛋面就不會下陷,好看一些!
  • 留意:每個焗爐的設計,熱力不同。焗蛋撻的時間須自己調較。
後記:以下是基絲汀在 2009年3月分享的舊配方,沒有低筋粉也可以做到的。方法如上述。
撻皮材料:
  • 麵粉(plain flour) 225克
  • 牛油(奶油 butter)125克
  • 糖霜(icing sugar)55克
  • 雞蛋(打散成汁) 1隻
  • 雲呢拿香油(vanilla extract)少許
蛋汁材料:
  • 雞蛋 3隻
  • 幼砂糖(caster sugar)110克
  • 熱水 225克
  • 花奶(evaporated milk)85克
  • 雲呢拿香油(vanilla extract)1/2茶匙




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176 則留言 :

  1. 嘩!熱騰騰的蛋撻正,
    只可惜我屋企冇焗爐有得睇冇得食.
    tracy

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  2. 哇!!!好正既蛋撻啊!! 最衰近排都無時間做自己想做既嘢,如果唔係一定試下整!! :)

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  3. 回應tracy:
    唯有看多幾眼,滿足一下啦! XD

    回應Emilia:
    這些小吃,留待有空才做! :)
    你最近忙甚麼?

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  4. 想問一個問題, 如果我想整酥皮底的蛋撻, 可不可以用急凍酥皮做呢, 可以講下大概的做法和要注意的地方嗎? 萬分感激!

    ps. 其實你的食譜一點都不簡易呢... :)

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  5. 我老公很喜歡這個甜點
    上次去麵包店還看到有人用牛奶材料做呢

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  6. 回應 Doris:
    你說的酥皮,是不是指 pastry? 酥皮蛋撻好像不是用這種急凍酥皮的。
    我認識一位寫blog的朋友叫韋太,她也教過怎樣做酥皮蛋撻,你不妨click去看看。並有 video提供呢~

    回應 Tiffany:
    是呀,蛋撻是香港的傳統小吃,甜品,很多人喜歡耶!



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  7. hi..i am also from brisbane! Just wanna ask u where did u buy those 撻殼? I hv once bought from Coles, but they are all just too soft!

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  8. Hi Mary,
    Those 撻殼 I used were bought from a shop in HK. Here's their website.
    Unfortunately, they don't send any products to their customers. You can just place order and have to pick them up in person. Too bad.

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  9. 你好~我來是自馬來西亞的朋友~路過你的blog,覺得你的blog很不錯噢~材料和烹飪方法都很簡易,呵呵~我明天就要做你介紹的這個港式雞蛋撻咯(蛋撻在馬來西亞也很普遍^^)~想問一下你的食譜大概可以做多少個蛋撻?因為我家只有兩個人 我怕太多吃不完呢 >.<

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  10. 回應 Vinn,
    這食譜約可做 10至 12個蛋撻。
    歡迎你到訪,馬來西亞人的口味跟香港人也很相似呢。

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  11. [IMG]http://i150.photobucket.com/albums/s99/vinn_zi/DSC02101-1.jpg[/IMG]

    這是我照著你的食譜做的蛋撻噢~可是樣子不是那么美,呵呵~謝謝你的食譜^^

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  12. 抱歉,剛才那個comment里的照片看不到噢~無論如何還是謝謝^^

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  13. 回應Vinn:
    我除去你加的tag,看到你的照片了!多謝你拍照跟我分享呢~
    可能因為所用的撻模問題,沒有花紋邊。不錯呢~自己吃,沒問題的。

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  14. Hi, I am in Sydney, and I know a few Chinese restaurant supplies shop here sells those 撻殼. The one I've purchased from is in Eastwood called A-1 Restaurant & Club Supplies (http://www.yellowpages.com.au/bi/a-1-restaurant--club-supplies-eastwood-nsw-5609741.html). Hope you can find similar shop in Brisbane la!

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  15. To C Yu,
    Thanks for your info. Unfortunately, we don't have any shops selling these 撻殼 as far as I know. Too bad.

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  16. 我又再烘蛋撻吃咯~這是第三次烘,跟大家分享~比第一次好多了 @.@ 用蛋撻模果然效果不同~好吃好吃~

    照片:
    http://i150.photobucket.com/albums/s99/vinn_zi/DSC02161-1.jpg

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  17. 回應Vinn:
    好漂亮耶!引得我流口水囉!

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  18. 嗨,无意中来到你的blog,好喜欢哦。。我也喜欢简易的食谱,但就没你的好。。多谢你的分享。。。

    有时间来我的blog 看看。。。

    esther1119.blogspot.com

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  19. 回應Esther 以斯帖,
    多謝你到訪呢!
    有空,歡迎你再來啊!

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  20. Christine,

    Thanks for your easy recipes. I tried your eggtarts 食譜. It turns the 撻皮 was a bit chewy. What could go wrong?

    I thought it might be due to too much butter but my wife think the tart didnt get bake long enough.

    My kids loves the eggtarts very much. Thanks again.

    regards,
    -Tony
    PS: I am a novice cake and this is my 4th times to bake cake-like products.

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  21. Hi Tony,
    Thanks for your love of my blog.

    I viewed your pictures on your blog. The edges of your tart shells were quite brown in colour.
    Were the base of your tarts chewy? If so, the base of tart shells were not cooked through yet.
    I assume that you've followed though this recipe. So it's possible that the temperature of your oven was a bit higher. Thus, the edges were brown enough before the base got ready.
    What kind of oven did you use? A conventional one? Every oven has different power and different effects on baking. So we have to try and experiment our own ovens to get most of it.

    Try to lower the rack when you bake egg tarts again, because the tart shell bases need more temperature and time to cook through. Keep an eye on the edges of shells. Once the edges turn golden, slower the power of your oven.

    Wish you luck in second try. Happy baking!

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  22. Thanks for your advices. Will let you know the result on my next try. I have a "Kenmore 6 Slice Convection Toaster Oven" Lowest rack is the only choice for baking.

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  23. Hi Tony,
    A toaster oven usually produces more direct heat over the foods you bake. You might try to lower the heat as well.
    I think your toaster oven could do the job anyway.
    Good luck.

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  24. 謝謝你的食譜! 我試過幾個食譜, 成功率有九成,這蛋撻更是甚獲好評的一個。 你的食譜對身處海外的港人尤期合適, 再次謝謝了!我會繼續偷師的:P

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  25. 回應Emily,
    很開心,你告訴我,你用簡易食譜的成功感。我也受到鼓勵!
    祝你繼續煮得成功,吃得又開心!

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  26. 响住既地方買唔倒撻模,只可以用muffin tray,一樣整倒蛋撻,唔駛再捱貴價兼唔好食既蛋撻。不過由於muffin tray同撻模大細唔同,雖然用同等撻皮既份量仍然可以做足12個, 但係要減少大概1/5蛋漿既份量。不過做出來既蛋撻依然好好食。多謝你既食譜。

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  27. 今日第二次到訪,也看了很多文章。很欣賞您的食譜和加入科學方法製作。您的蛋撻也做得後好,如果撻皮能推高少少和薄些,食起來更加好食,因為蛋漿更加豐富。

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  28. christine, 你有cheese tart的秘方吗?
    我很多朋友(包括我自己)都喜欢cheese tart

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  29. 回應Trish:
    是呀,自己做真材實料,好吃很多。替你開心。

    回應Pierre:
    謝謝到訪啊!也多謝你的意見。
    這個blog還有很多其他食譜,你有空瀏覽一下啦!

    回應银太:
    沒有cheese tart食譜。
    我們不甚喜歡吃cheese tart 的. :P

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  30. Hey Christine
    I live in NY, USA.
    My 2 years old daughter loves eating snacks.. I always tried to made my own snack for her instead of buying it. I love your recipes here, it's great portion, taste great (not too sweet, not too salty).
    She loves the butter cookies and today I followed your egg tarts recipe make a dozen egg tarts. It looks ugly, the egg in the middle collapsed after I took it out from the oven.. but it taste GREAT!! My daughter ate 2. ^_^
    Thank you sooooooooooooo much.

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  31. 你好,
    路過你的bolg,好喜歡你的食譜,尤其是這蛋撻.
    可有一個問題,那就是我做得蛋撻,皮的部份總是軟軟的,想知道為甚麼呢?

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  32. Alice 您好,
    看情況可能撻底沒焗好。你的做法怎樣呢?

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  33. 我是照著Christine的食譜做的.
    想說不知下次再試的時候可否先把撻皮先焗好,之後才倒蛋汁呢?

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  34. 谢谢你 Christine....
    我昨晚做的蛋塔蛮成功的哦!....



    来自马来西亚的朋友....

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  35. 回應Alice:
    把蛋撻放在焗爐的底層之下架,接近下火。如果你的焗爐有上下火分別調較的話,試試(A)方法。

    回應来自马来西亚的朋友,
    恭喜你成功啊!

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  36. 想請問蛋撻模需要掃牛油嗎?否則,焗完之後會唔會好難整出嚟呢?

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  37. 回應man,
    這個牛油皮已經夠油。撻模可以不用掃油。
    用手揸一揸撻模,蛋撻就很容易脫模的。

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  38. 唔該晒你嘅回覆,唔好意思,我仲想問,成日見到你d食譜都話會用到菜油,咁菜油即係=乜野?

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  39. 回應man:
    不用客氣。
    菜油即 vegetable oil. 是植物油的總稱。可以是橄欖油,葡萄籽油,rice bran oil...

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  40. HI Christine,

    我已經跟著食譜做了3次~ 很成功呢~ 謝謝你的分享! 我上一次做的時候將牛油分量減半, 用上同等份量的豬油 (lard) 很不錯, 撻皮變得比較鬆化~ 你也可以試試啊~ lard 在woollies 有售。

    mika @ sydney 上

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  41. 你好 Christine

    請問悉尼那裡可以買到蛋撻模? 我只看到西點的撻模, 不是過大便是過細...

    Jessica

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  42. 回應Jessica,
    不知道悉尼有沒有得買。我住布里斯本也沒有呢。

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  43. 見倒你呢個食譜之後,就走左去買撻模呀!希望成功啦,哈哈哈!

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  44. hey christine,

    i made the egg tart today, successful ^^
    (i'm a egg-tart fans)

    by the way, i brought those non-stick tart mould (9cm) in one of the kitchenware store in harbourtown, gold coast, QLD (i'm studying there). for those who want to buy can look for it there :D

    1 funny thing when i made the tart, i didn't ve 牙簽 in my apartment. Guess what i used???


    i use spaghetti XOXOOXO

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  45. Hi June,
    Aw, you used a 9cm tart mould. What a big egg tart you baked.
    Congrats on your baking success!

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  46. 花奶(evaporated milk)85克

    So how many mL??

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  47. Hi! 多謝你食譜! 我剛剛到美國讀書, 很懷念香港的蛋撻. 很幸運地在網上找到你的食譜, 昨天試作了, 我跟我的男朋友都覺得味道很好 :)

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  48. Hi, Christine,
    这食谱能做成20个的分量或12个?

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  49. 回應tyy:
    蛋撻數量視乎撻皮的厚薄而定。
    我第一次做12個,但最近則做 20個,派街坊。我的朋友喜歡薄皮的,所以越做越薄了~

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  50. thx, Christine.
    做12個时,蛋汁就会剩很多咯?如以蛋汁的分量最适合做几个?

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  51. 回應tyy:
    喺呀,蛋汁比較多。
    可做24個蛋撻~

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  52. Hi,Christine,
    謝謝妳的分享!
    想請教烤出來的蛋塔出爐後,蛋心部分會下塌,是什麼原因?

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  53. Hi Annie,
    是冷缩熱脹的原理。蛋水在焗爐裏面受熱膨脹起來,拿出焗爐後,遇冷就收缩下塌。
    在焗蛋撻的過程中,如能避免令蛋餡膨脹得太高,那麽拿出來焗爐後,就不會太收缩下塌了。所以建議在後來階段把焗爐門打開一小縫,避免撻餡脹高。

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  54. Hello你好啊Christine,

    我岩岩跟住你咁整左D蛋撻出黎, 但係個撻殼好厚好厚呢..
    好似成層粉曲奇咁丫...個皮超級硬, 要分開一半都好難..-口- 應該整到幾大個既圓形跟住再按扁佢呢?

    多謝你丫!!
    by Stella

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  55. hi christine,
    我岩岩照住你咁整左個蛋撻, 但係個殼好硬好似粉曲奇咁丫...我應該要點measure個皮既厚度呢? 大概要整幾大粒圓形, 跟住先可以再放入case度壓扁佢呢?

    多謝你丫!! by Stella

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  56. 回應Stella,
    要用拇指平均地壓到好薄,就會一流,好好吃,和酥脆。跟住個撻模,一邊轉,一邊壓薄個撻皮~

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  57. Christine, 你好!無意中發現你的網誌,很喜歡這個蛋撻,新年有空就試試做,有事向你請教一吓,焗蛋撻的方法,
    1) 若用(A)方法,用猛上火,猛下火焗,是否上下火是用相同的度數,是多少度?
    2) 撻殼是否與(B)方法一樣都是放最底層焗?
    3) 蛋汁開始凝結,便改用收上火,猛下火焗2分鐘,請問猛下火是否與之前的溫度都是一樣沒有改變?
    4) 跟著改用中度低火焗熱,請問是多少度?
    問太多問題啦,煩請有空回覆我。謝謝你分享咁多製作美食的方法和經驗給我們。預祝你新年快樂,身體健康!

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  58. @Waterfall
    唔好意思,因為我家的焗爐不能分上下火,當時我跟朋友學整呢個蛋撻,都用無分上下火的焗爐。而我個朋友都話唔知道上下火的溫度點樣。
    我只不過把原食譜打出來,給大家參考。如果有上下火焗爐的朋友自己可以試驗後。基本上是看蛋撻焗嘅時候,顏色和撻餡的情況去執生。
    如果有人試驗過的話,可留言給我知道溫度如何。
    所以,我不能回答你的問題。因沒做過。
    祝你新年快樂!

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  59. hello Christine

    又係我啊,我今次想整蛋撻啦,哈~鹹蛋都未買花椒八角,不過我諗都幾快可以實行啦
    我有幾個問題:
    1.你個焗爐係唔係吹風個種架?我臺係無風扇嘅:P
    2.cookie cutter同撻殼分別係幾多cm啊?我唔知有無啱嘅cookie cutter吖

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  60. @Sarah
    1.我個焗爐喺有風扇,但焗蛋撻時,無開架。所以,你可以用你果台焗爐照跟呢個食譜做,
    2. 而家我喺用番個撻殼模切撻皮,無用 cookie cutter都得喎。跟住將切出來嘅麵團放入撻模入面,用拇指平均壓平。麵團大約少於 1cm,壓平後就會薄些。如果唧咗d皮出邊,就用刀削平。唔難嘅。

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  61. hello Christine
    Happy Chinese new year!
    上次忘記問你,個蛋撻嘅butter含唔含鹽架?

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  62. 你好呀我第一次整果陣就算開左個焗爐都仲係好漲呀個蛋撻,而且好似好唔夠金黃色咁,點解會咁既?

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  63. @Natalie
    你的焗爐大小如何?
    你有無將蛋撻放喺焗爐底下那層,令蛋撻底部接近些發熱線。
    如果蛋汁好脹,可以降低d焗爐溫度,寧願長些時間。

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  64. Hi Christine,
    Thank you very much for your receipt. I did it on Sunday. It turned out very nice! My husband and kids love it. They ate them all! I reduced both the amount of sugar-it tasted perfect. Thank you again for sharing the receipt.

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  65. @匿名
    Glad that you and your family love my recipe. Thanks so much for letting me know. Your comment is very encouraging too. :)

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  66. I just made it, so yummy!!!

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  67. I made a batch tonight and the tarts are so delicious! Thank you for another great recipe. Is it possible to substitute half the butter for olive oil, margarine or shortening to make it a bit healthier? Thanks, Christine.

    Bella

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  68. hi Christine,

    想問下如果做的份量想減半,
    是否把材料照樣減半便行?
    thz!

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  69. @Bella:
    Why not? You can try, but the taste might be a bit different.

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  70. 如果整得太多, 有什麼保全方法??

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  71. Christine,
    感謝有你的簡易食譜.
    早前我整過此撻, 成功的, 皮是脆的, 囡囡及家人吃過都說好味過街外的.
    今天, 母親節日特意安排整, 結果不成功, 2次整皮都不成功, 不知道問題出了在那裡.
    1. 面糰壓平, CUT 圓, 面糰就縮細
    2. 不能掛在模上, 總會縮下來
    3. 焗完, 皮是硬實的....
    (我第一次整時, 均沒有以上情況)
    謝謝你.

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  72. @Connie Yu
    可放入密封容器內存放。吃前用焗爐稍微翻熱,一樣好吃。

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  73. @Lovinnie
    可能你的麵團搓至起了筋,所以很有彈性。你太努力啊。
    其實只需把所有材料拌勻即可。

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  74. 自從發現你嘅blog我學了很多東西﹗自小我就喜歡蛋撻。所以見到這個recipe好開心﹐立即就試了錯﹗跟着你很清楚的指示﹐第一次做蛋撻的我都算是成功。很開心﹗謝謝分享﹗

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  75. Hi, nice to read your blog.
    I want to ask how you measure the mold (7cm x 3cm)is the upper part of the mold is 7cm and the bottom part is 3cm.
    jac

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  76. @Jac:
    I measured the diameter of the top and the base part of the mould.

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  77. 我買錯左低筋麵粉,可以整到嗎??

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  78. 原來大家兒時是街坊,我也是常跟老豆去祥香嘆茶的!

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  79. @悠然孖寶:
    Hi 老街坊,
    可能我們以前碰過面,:)
    那麼你最近有沒有機會再去祥香呢?

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  80. 我做了3次...有些问题想请指教...
    第1次,很成功。不过掰开来里面底部的皮不是很熟。
    第2次,底皮熟了,可是整个塔皮就比外面卖的还酥脆
    第3次,不知是否牛油打不够发吗?面团好软...弄好了塔皮也比之前的软...
    大致上很成功,朋友都说跟外面的一样好吃~谢谢你~~

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  81. @leng
    你很認真啊,做了甚麽多次。
    那麼你有沒記錄每次做的情況,譬如搓麵團,焗架位置,焗的溫度,時間等等有什麼不同。這樣你就可以比較到為何這次有這樣的效果,那次有那樣的效果了。

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  82. Hi Christine,

    你好, 我有些問題如下:

    1. 請問用 coffie milk代替花奶可以嗎 ?
    2. What is 全蛋汁液 ?

    謝謝

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  83. @匿名:
    1.得,但是味道會不同。
    2.全蛋液是全隻雞蛋包括蛋白和蛋黃打勻.

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  84. Hi Christine,

    你好, 看到你能整自己喜歡的食品,又好味, 很羨慕, 我有如下問題請教你

    1. Coffie cream 是否等於花奶 ? 是否與花奶一樣用法?
    2. 甚麼是全蛋液? 要自己整或要買回來?

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  85. Hi Christine,
    Thank you for your recipes. I've tried a few already, and particularly appreciated the various tips. One question: Can I 'blind bake' the tart pastry first, or perhaps half bake it first? I've read all the comments above and have noticed someone asked the same question, but didn't see an answer.
    Many thanks,
    Rosetta

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  86. @Rosetta:
    Thanks for leaving message and letting me know you tried some of my recipes. So you might've read that I repeatedly stated that utensils used in every kitchen are very different. I have used this egg tart recipe for many many times, loosing counts up to now. And it works for me every time. So I don't need to do any blind baking when I make these egg tarts.
    If you like to try blind baking of the tart pastry first, why not? It might work better for your oven. Just a little note, do bake as shortly as you can while blind baking. The crust might turn too dry.

    Wish you all the best. Happy baking.

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  87. Hi 基絲汀,

    謝謝你的分享 ^^
    我嘗試做了這個蛋撻
    我做出來的蛋撻蛋汁方面無問題,但皮方面...皮唔夠脆、底部唔平會凹向蛋汁部份,還有脫不到模。
    想問一下...蛋汁是否不要倒得太滿...如果滿瀉是否會導致難脫撻模,還有皮唔夠脆是否因為溫度問題或是未熟透。
    請給我一點意見吧...謝謝你

    CATHY

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  88. @cathy
    有關你的蛋撻撻皮不夠脆,可能是溫度不夠,或未熟透。。。等等原因也會造成這問題的。
    你有沒有把蛋撻放在焗爐最底那架呢?這個動作目的是要撻底接近焗爐底的發熱線,幫助撻皮焗得熟和脆身。
    如果你的焗爐跟我的焗爐設計不同,這方法不湊效的話。可以先開下火先焗撻底,然後轉上火。又如果你的焗爐沒上下火之分,可以把撻皮先焗至轉色,然後加蛋汁繼續焗。

    你是不是用焗蛋撻的模?如果是,蛋撻焗熟後,可以用手沿邊輕捏一周,蛋撻就會很容易脫模。像香港那些賣蛋撻的人手法一樣。

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  89. ive tried it yesterday and it turned out really good:) thx Christine:) i only made 6 tarts and my brother ate four of them!! but i think the custard is a little bit too sweet, but my brother thought it is prefect:) thx so much for sharing the recipes. wanna ask will i have a way to show you the photo of my egg tarts?

    Esther

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  90. @Esther
    Glad that your family loved my egg tarts.
    You can upload your photo onto my fan page. :)

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  91. 基絲汀,

    多謝你...教路, 今次我成功了...多謝!!!
    今次我把撻皮先焗5分鐘...再加蛋漿...再焗。
    好好味的蛋撻 ^^

    Cathy

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  92. @cathy
    恭喜你成功!那麽你可以常常吃到新鮮出爐的好好味蛋撻了!

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  93. Hi Christine,

    I'm from Malaysia. I like ur recipes very much but haven't tried even one, hehe...

    I'm thinking to get a toaster over to make this tart, do u think it's alright?

    Thanks ya!

    Shirley

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  94. @Shirley:
    This recipe should work for toaster ovens. But I haven't tested how long the egg tarts should be baked in any one of them. I just use mine to reheat my baked tarts.
    You have to test and work it out yourself. Sorry.

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  95. Hi Christine:
    请问撻皮和蛋漿是一起焗的吗?如果是分开焗的话,撻皮要焗多久才焗蛋漿呢?那蛋漿要焗多久?我的焗爐是圆形的,没上下火,但有温度表,但是不能调的,怎办?

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  96. @jinger
    撻皮和蛋漿一起焗的。
    我的焗爐也沒分上下火,跟這食譜做就可以了。

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  97. 哈佬Christine!
    成日見到你個蛋撻recipe都好想整, 終於都真係要試下了!
    我想問下evaporated milk既作用係咩? 如果冇既話可吾可以吾落或者搵代替品?
    麻煩晒你! :)

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  98. @馬槽:
    蛋撻的蛋汁一定要有水份才夠滑。加淡奶evaporated milk的作用是夠香和顏色靚一些。
    可以用牛奶代替淡奶,不過做出來的顏色會不同。試試也無妨。
    試完話我知效果如何啦!

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  99. 哈哈 吾該晒Christine! 我試左整喇..
    evaporated milk果度我自己用牛奶係sauce pan煮左佢一陣 等佢既水份蒸發咁d 蛋漿既味道都差吾多 但吾夠蛋味 可能落得太多水 哈哈哈哈
    下次再試下!! :)

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  100. 請問要咩牛油(植物牛油or無鹽牛油)
    和我想整5個左右
    D材料分量是否減半就可以呀?!

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  101. @book
    用無鹽牛油香 d.
    份量可按比例隨意增減的。

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  102. Hi Christine 你好。

    我很想学做你这个蛋挞,可是我是用微波炉弄的,没办法开着门Bake.

    请问该怎么办呢?谢谢。

    Joanna

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  103. Hi Christine, I'm a student studyin in Melbourne.
    好中你d recipe, 次次煮晚餐都靠曬你 ;)
    琴日嘗試左整egg tart, 大成功, 好好味呀!
    thanks for your sharing! :D
    btw, 個tart皮點樣可以鬆d butter味重d?
    同埋用salted同unsalted butter分別出離個效果會有乜5同架? thanks! :)

    oh yea, here's my egg tart :)

    http://a3.sphotos.ak.fbcdn.net/hphotos-ak-ash4/s720x720/316148_2213504131850_1074933884_2481683_179845291_n.jpg

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  104. @Jo
    你的蛋撻做得很漂亮啊!恭喜!

    有些牛油沒有牛油味的。做撻皮要牛油味重些,就選用靚的牛油,香的牛油。
    做甜品多數用 unsalted butter,因為自己可以調較鹹味。
    但如果你不計較,用普通的牛油也可以。做出來的質感沒什麼大分別。

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  105. Hi, Christine,

    I filter the egg mixture twice and it looks good. however, after i spoon to the mold, the little bubbles return. how can i prevent?

    Thanks!
    Rachel

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  106. @Rachel:
    I often use my Pyrex measuring cup to pour the egg mixture into the tart shells. It's easier to manage and avoid from generating any bubbles. Or a teapot will work too.

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  107. I made them tonight and they were so good! I cheated on the crust by using store-bought mini graham cracker pie crust to save time. They were baking while we ate dinner. My 4.5 year old son who loved custard when we visited Taiwan was shouting "hooray" when he tasted my warm custard tart. Thank you so much for your blog.
    Amy F. From U.S.

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  108. @Amy
    So glad that your little boy loved the custard. It's very clever to use the store-bought crust, saving much time. :)

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  109. Hi Christine,

    請問用現成shortcrust pastry做撻皮得唔得呢?

    Sam

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  110. @Sam:
    Hi, 得架~個撻皮口感會有些不同。但現成的 pastry, 方便嘛。

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  111. 這個蛋撻的撻皮是像KFC的蛋撻一樣嗎?

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  112. @Filtration Jing:
    KFC 有出蛋撻嗎?未試過呀?沒得比較呢。

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  113. Can we use tart mould 6cm x 2cm? i couldnt get the exact size

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  114. @匿名
    You can. Whatever size of moulds you use will do. Just follow the same steps and adjust the baking time.

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  115. hihi!!! I want to know if u also have 酥皮底 recipe too!!! cuz im the big fan of 酥皮蛋撻!!!
    and by the way i really like all your sweet recipe!!! make it so easy to learn!!!
    thanks again!!!
    Tiffy

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  116. hi!! i want to know if u also have the 酥皮蛋撻 recipe too!! cuz im a big fan of 酥皮蛋撻!!!
    and by the way i really like all ur sweet recipes!! is so easy to make and came out rite~~
    thanks!!

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  117. Hi Christine, 我以前也弄过蛋撻来吃,不知为什么撻皮刚放进oven就会回缩,而且蛋馅还会凹进去(可能因为没在中途打开oven?)

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  118. @Ryan's Mama
    你說以前弄蛋撻,是用這個食譜嗎?

    打開焗爐的門這方法是有幫助的。

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  119. 這個撻皮像曲奇餅一樣嗎??

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  120. Hi Christine,我的焗爐不能中途打開(因為門一開就會停爐),咁點算呀!仲有,我做左2次,第一次撻底唔熟(好似濕左咁),第二次先焗個撻,情況好左些,但個底都仲有唔熟。同埋焗後個面好似蒸蛋咁,蛋液都好似面過熟,中間唔熟!(我個爐冇上下火之分)pls help and give me some advise ! Thanks!

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  121. 跟你的recipe做了, 但唔知點解覺得個皮唔夠鬆化, 偏向實一點。  同埋皮既色唔夠金黃。

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  122. @匿名:
    請問你打發牛油和糖的情況如何?是否夠鬆發呢?
    撻皮顏色跟焗的溫度和時間有關.

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  123. Merry Christmas, Christine! I'm just wondering, do you have a recipe for coconut tart? Many thanks!

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  124. Hi Christine,

    I had made once long time ago (was failed), but today I made up my mind to make again.
    I had prepared the ingredients few days ago, so everything was ready and stick to the recipe.
    And it turned out great, I know only if you do things seriously it could get good result.
    Thanks for the recipe and I have read all the comments which some of them are quite helpful.

    VF

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  125. @VF:
    Glad that you tried this recipe with success.
    Can't agree with you more.
    Happy baking !

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  126. @Clarissa
    Sorry, don't have the recipe at the moment.
    Merry Christmas. :)

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  127. 死左圖..
    係咪我問題??

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  128. @EMILY:
    噢,不好意思。
    你試試清除電腦 cookies, refresh 瀏覽器,再 click 來,是否可再看到?

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  129. 親愛的基絲汀,上個禮拜試做了一下呢個蛋撻,完全不成功。。。。。。最令我不解的是,做撻皮的時候,我用杯子蓋出一塊圓形麵粉,放到模里,他就不斷縮小!太有彈性啦,根本固定不了。基絲汀你一定有辦法的,O(∩_∩)O哈哈~期待你幫忙

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  130. @Fiona
    這個撻皮不應該有彈性的。是否太努力搓呢? :)
    把所有材料輕輕拌勻即可,就會容易做撻皮而且不會有彈性,並且焗出來才鬆脆。好像 shortcrust pastry 一般。

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  131. 由於沒有打蛋器,我用手打,不知道什麽速度才對,不過麵粉下去之後比較“實”,我想我肯定是龜速。另外追問一下,蛋撻模在哪裡有得賣咧?我在墨爾本,找到的只是一塊錫紙這樣的,不是硬的那種。謝謝基絲汀^_^

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  132. @Fiona:
    這樣說來,是牛油和糖沒打發夠的問題,未夠鬆發吧。
    那些蛋撻模是我回香港買的。看過 Amazon 也有類似的撻模. 可郵購的。

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  133. @Fiona
    噢,忘了說,打發牛油和糖到鬆發脹大,原則是要把空氣打入去。

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  134. OK!過兩日再試一下。一定要成功。太愛蛋撻啦!Thanks so much Christine!Happy 2012~!!

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  135. 二十年前,有個台灣朋友用 cream cheese 做皮,好好吃。不知道妳有沒有試過?我可沒有留下食材份量,妳可否給些意見呢?

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  136. @So Many:
    噢,沒吃過用 cream cheese 做蛋撻皮呢。知道有西人用它做鹹撻呢。

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  137. hi christine,

    i think u've missed out the icing sugar step on your english copy.
    thanks for sharing the recipe!! i love it:P!

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  138. @匿名
    Thanks for your message.
    I double-checked my english recipe, yet couldn't find the error you mentioned. I didn't miss the sugar part in the method of making crust, step one.

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  139. Thank you for the recipe, it was easy and fabulous.

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  140. Christine,
    我試過整蛋撻,出來效果都不錯。不過有個問題,朋友吃完了以後,意見是外面買的蛋撻,蛋撻裡面的蛋吃起來比較多,而我的感覺比較少,我已經將蛋汁倒滿鋪上撻皮的撻殼內。請問是什麼問題呢?

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  141. @匿名
    是否撻模不夠深,還是撻殼做得太厚,以致蛋汁不夠多?

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  142. Thanks for your recipe! compliments from everyone! Your instructions are simple and clear! Support!

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  143. Just finished doing the tart, hope it will tasted good coz they looks yummy now but still very hot :)
    Thx for sharing, Christine!

    Nicole

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  144. I have tried this recipe and it works, very tasty. Everyone loved it and asked for more.

    Thanks for sharing Christine XX

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  145. Hi Christine, I've tried it and it was awesome. But I have a question. I'm not sure how much is 225g of water. Is it the same as 225ml? Or do I just measure in weight as 225g?

    Thanks so much. Because the egg mixture seems to be very watery and it took a long time to cook... So I was just thinking if I used too much water.

    Much appreciated for your recipe!

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  146. @Jacqueline:
    For water, 225g = 225ml

    The consistency of the custard is just right if it's cooked through properly.

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  147. Hi Christine,

    請問 1)plain flour 是cake flour嗎? 是低筋或是那一種?
    2) Cookie cutter 是否圖中用以cut 出比撻殼小一點麵團的用具? 請問cookie cutter有大小尺寸嗎?
    3) 用篩過濾蛋汁, 可以用篩麵粉的篩嗎?

    Thanks!

    Iris

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  148. @Iris:
    1. plain flour 是中筋粉。
    2.如果沒有適合的 cookie cutter, 可以直接用撻模 cut 麵團用。最近我也是這樣做。省功夫。
    3.可以的。只要能夠篩去蛋面的泡沫和蛋汁裏面的粒粒。

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  149. Thank you Christine! Easter holiday 裡嘗試了做旦撻!剛開始做的時候,旦撻皮較厚身,所以焗好之後比較硬. 但後面的嘗試做薄身點, 口感就不同了! 謝謝你的食譜和指導!

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  150. Hello Christine, I've been following your blog for quite a bit and love it! I am trying to get those egg tart tins in the US but don't know what sizes they are. Do you know how big are those tart tins?

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  151. @Wai
    The size of the tart tins I used is 7cm diameter x 3cm depth, already written in the recipe.
    If you're living in US, you might like to try Amazon, click here to have a look.

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  152. 多謝妳分享這食鐠,我家人非常喜歡我的作品,I changed little bit of your recipe to plain flour 200g and milk powder 25g. 我覺得香口D。once again, thank you very much for your sharing.

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  153. I tried your recipe last weekend and the egg tarts are fabulous. My family love them and my daughter thought they are better than the store-bought ones here in US. Thank you.

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  154. @mooniegenie
    So glad that you and your daughter loved the egg tarts.
    Homemade and straight from the oven ones are the best!

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  155. 請問一下牛油係salted定係unsalted?

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  156. Have tried the egg tart recipe. It was really good. My husband loves it and my mother-in-law ate two without stopping. My husband's colleague ate it in one mouth and took the left over back home to his kids and wife.

    I followed exactly what you have mentioned. The only difference is the baking time and temp. I used 200 degree Celsius until I saw the pastry turned a bit brown. Then I turned down the temp to 180 degree Celsius and baked for around 25 mins until the custards turned brown (without opening the oven door). It looks like the Portuguese egg tart's custards and the custards are just right. Not watery nor chewy. The pasty is crispy.

    Thank you very much Christine. It is my second time using your recipe and every time the food turned out great. I will continue to follow your facebook and recipe website. It is good to taste the real hometown food when you are living abroad. I am currently living in Finland.

    Katherine

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  157. @Katherine
    Aw, wonderful news of trying my egg tart recipe.

    Yeah, I'm totally with you. How nice when watching your family and friends enjoying what you made and served for them.

    Honestly speaking, this egg tart is always a big hit in every social gatherings.

    Every oven performs quite differently. Yours was a clever move. Thanks for sharing.

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  158. What can I substitue for icing sugar and caster sugar? I can only find granulated sugar in the supermarket. Thanks!

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  159. 你好,christine。
    想請問如果一次只能焗9個tart,剩下的材料可以先放著,等第一輪出爐脫模後再繼續做嗎?材料放著會不會有問題?
    另外,不放vanila extract可以嗎?(沒有買到)
    謝謝。

    我來自馬來西亞,很愛吃蛋塔呢。

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  160. @Tilia's Garden
    可以把做好的麵團放入雪櫃的。如果雪藏太久變硬了,可置室溫回軟,再繼續用。
    不放 vanilla extract 也可以。

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  161. 我想请问 。为什么我做的酥皮蛋塔皮很硬??我是用低筋和高筋面粉做的。。

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  162. @匿名:
    你是跟哪個食譜?不是這個嘛?
    撻皮要鬆軟,最主要是:
    1.打發牛油那步驟要夠鬆發。
    2.拌入麵粉時要輕手,搓揉不要過度,以免生筋。基本上全用中筋粉也可做到。但你加了低筋粉,有助降低筋性。
    3. 焗的時間掌控得好,不過火。
    盼望這些資料幫助到你啦~

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  163. Hi, Christine!很喜欢妳的食谱,做了几种不同的食物。今天第一次做了蛋挞,我的孩子都说跟外面卖的一样好吃! 只是卖相没有你做得美,请问为什么我做的蛋汁不会"滑滑"的?

    马来西亚的朋友

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  164. @匿名:
    蛋汁拌勻後,要過篩,兩次更好,除去表面的泡泡。
    焗的時,不要過火,就是了。

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  165. HI
    見到你既食譜好吸引. 想買返個焗爐
    但見你整燒腩仔個爐, 蛋達個爐同面包個爐都唔係同一個?
    新手應該點樣選擇一個焗爐呢? 有咩基本事項要注意?
    萬分感謝

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  166. @ching

    做燒肉的焗爐是 convection oven.
    而做蛋撻那個是大焗爐 conventional oven.

    有關購買焗爐,請參看我以前寫的一篇網誌,盼望有幫助。

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  167. 我想问下..那个撻皮是要放几个小时后或过夜后才可以弄呢?还是直接啊?
    谢谢

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    回覆
    1. 做好的撻皮可以直接放入焗爐焗。不用冷藏。不過,如果天氣熱或手溫影響的情形,如發現撻皮太軟,可稍冷藏片刻。
      但入焗爐前的撻皮不能是凍的,一定要室溫。不能太硬。做出來的效果就不好了。

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  168. Hi Christine! I followed your recipe and it turns out pretty nice! Took a little longer for the crust to cook but it tasted great.

    Here is my picture of it
    http://postimage.org/image/75up30inf/

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