[ENG SUB]葡式蛋挞食谱|千层酥皮制作|Portuguese Egg Tarts Recipe| Pastéis de Nata|Puff Pastry from Scratch
Вставка
- Опубліковано 13 тра 2020
- #葡式蛋挞 #千层酥皮 #酥皮蛋挞 #PortugueseEggTarts #PastéisdeNata #PuffPastry #PuffPastryEggTart
Separate Video Recipe Links:
♦传统蛋挞食谱Traditional Egg Tart Recipe: • 蛋挞食谱How to Make Egg Ta...
♦Facebook Page: / iwen777
♦Instagram ID: iwen777
♦烤箱Oven: Electrolux 72L Built in Oven s.lazada.com.my/s.TrZm6?cc
好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
感谢Cookies们喜欢我蛋挞影片。在那个影片，好多人问我怎么做葡式蛋挞。研究了各种食谱后，终于找到一个最快的制作方式。葡式蛋挞最挑战的是千层酥皮制作，秘密技巧就是低温，所以开冷气做，千万不可省略在面团冰箱休息的步骤，帮助很多。终于找到方式做让酥皮面团不易杆破暴油现象，这次才用了非传统的软化牛油而不是冷冻牛油方块哦。解决了面团牛油软硬度不一的问题，又省了些时间。也很喜欢这个蛋液食谱，做法简单，凉后不会离谱的塌陷，上面烤出艺术型的小焦点们，经典的葡式蛋挞标记。终于对后果很满意，要一口听到层层酥脆的声音，上面的点点的焦香味，加上中间的蛋液也很顺滑奶香味，吃起来口感很好，很香。我现在更喜欢葡式蛋挞了。
Thank you Cookies for loving my egg tart video. In that video, many people requested me on how to make Portuguese egg tarts. After researching various recipes, I finally found a faster way to make them. The most challenging part of Portuguese egg tarts is the making of puff pastry. The secret technique is low temperature, so turn on your aircond, and you must never omit the dough chilling process. I finally found a way to make the puff pastry dough won’t leak butter as easily. This time I used unconventional way of softened butter instead of frozen butter slab. Solved the problem of different consistency between dough and butter, and saved some time. I also like this egg custard recipe so much. The method is simple, and won’t collapse a lot after cooling, with small rusting looking burnt spots appearing, the classic Portuguese egg tart signature. Finally I am very satisfied with the result. Once bite, you can hear the crispiness of the puff pastry, tiny bit of burnt aroma on top, and the smooth milky flavor egg custard in the middle. It tastes very good and very fragrant. I prefer Portuguese egg tarts now.
♦食谱
=10颗葡挞=
=挞磨=
上=8厘米; 下=4.5厘米; 高=2厘米
=千层酥皮=
150克 中筋面粉
2克 (½茶匙) 盐
5克 (1茶匙) 细纱糖
75毫升 冷水
25克 无盐牛油（软化）
90克 无盐牛油（软化）
（三次4折法(只有第一次加牛油，每次冷却20-30分钟)+ 1次卷长条型(冷却2小时)）
=蛋液=
160克 全脂牛奶
60克 细纱糖
220克 动物性淡奶油
4 蛋黄
1茶匙 香草精
(铝箔纸:-
蛋液80%满
预热烤箱210C: 20分钟（上下火，不开旋风，中层）
转烤盘, 降到第４层多烤10分钟）
（没铝箔纸:-
蛋液60-70%满
预热烤箱210C: 25-30分钟（上下火，不开旋风，中层）
中途转烤盘）
♦Recipe
=10pcs Portuguese Tarts=
=Tart Shell Mould=
Top=8cm; Bottom=4.5cm; Height=2cm
=Puff Pastry=
150g All Purpose Flour
2g (½tsp) Salt
5g (1tsp) Castor Sugar
75ml Cold Water
25g Unsalted Butter (Soften)
90g Unsalted Butter (Soften)
（three times Double Turn fold method (only the first time with butter, chilling 20-30 minutes each time)+ 1 roll into log (cooling 2 hours)）
=Egg Custard=
160g Full Cream Milk
60g Castor Sugar
220g Dairy Whipping Cream
4 Egg Yolks
1tsp Vanilla Extract
(Aluminum foil:-
Egg custard 80% full
Preheated oven 210C: 20minutes (top bottom heat, no fan force, middle rack)
Rotate baking sheet, lower to 4th rack bake another 10minutes)
(Without aluminium foil:-
Egg custard 60-70% full
Preheated oven 210C: 25-30minutes (top bottom heat, no fan force, middle rack)
Rotate baking sheet halfway)
Oven: Electrolux 72L Built in Oven invol.co/cl1bir2
♦ MUSIC
Artist: Rick Steel
Title: Post
Artist: Wayne Jones
Title: Mr. Sunny Face
Artist: Wayne Jones
Title: First Love - Навчання та стиль
这次又吃到掉渣。我更喜欢葡式蛋挞。你呢？This time my crumbs drop again. I prefer Portuguese egg tarts. How about you?
»千层酥皮制作，秘密技巧就是低温，开冷气做，千万不可省略在面团冰箱休息的步骤
»有和没有铝箔纸烤方式不同，蛋液份量也不一样
(铝箔纸:-
蛋液80%满
预热烤箱210C: 20分钟（上下火，中层）
转烤盘, 降到第４层多烤10分钟）
（没铝箔纸:-
蛋液60-70%满
预热烤箱210C: 25-30分钟（上下火，中层）
中途转烤盘）
»收存方式:
烤好放凉5-10分钟脱磨，凉透后收密封容器，放普通冰箱。隔天可以冷吃/toaster中火弄热一下之后放凉，饼皮酥回了再吃，就会像刚烤一样
»The secret technique for making puff pastry is low temperature, on aircond when making. Do not omit the step of chilling in the dough in fridge
»The baking method is different with or without aluminum foil, the amount of egg custard is also different
(Aluminum foil:-
Egg custard 80% full
Preheated oven 210C: 20minutes (top bottom heat, middle rack)
Rotate baking sheet, lower to 4th rack bake another 10minutes)
(Without aluminium foil:-
Egg custard 60-70% full
Preheated oven 210C: 25-30minutes (top bottom heat, middle rack)
Rotate baking sheet halfway)
»Storage method:
Let cool 5-10minutes after baked remove from tart mould, cool completely, put it in airtight container and store in normal fridge. Next day eat them cold/medium heat up using toaster and let cool until crust turn back flaky before eating
iwen baking 你好，厨房室温高，请问怎么办呢
@@wantinglee1443 开冷气做
iwen baking 您好，开冷气做了，但是在第二次杆面团，牛油会从旁边挤出来，我把它擦掉了。请问这样会有影响吗？
@@wantinglee1443 牛油最好要涂回去哦。杆时要轻盈些，像影片这样一点点轻杆哦，不然牛油容易出来
我想问，如果我用的是air fryer，温度需要调节底一点吗？要怎么拿捏？
這食譜太強大了，第一次做酥皮、第一次做蛋塔，一次就完成還讓家人一次消滅光光，真的太強了～～～謝謝每個細節都這麼細心
哇，恭喜你成功了。哈哈，开心你们都喜欢哦，做了拍照来我的instagram/fb page messenger, links in description box
😍😍😍👍👍👍👍
跟着老师的步骤做的，第一次做蛋挞，相当成功，真的是太有成就感了，比做面包容易多了。感谢感谢！
跟着做了好几次都好好吃，终于实现了蛋挞自由，非常感谢🙏
i like how concise and precise your tutorial steps + measurements are, 100% work!
最近一直在找葡式蛋撻的食譜 影片通知跳出來 馬上點進來看了 謝謝你!🙏😍
哈哈，谢谢你哦，那么准哦，希望你尝试哦
非常詳儘,謝謝花那麼多的精神,太棒了！
第一次做就成功了，謝謝你的無私分享
跟你的方法做，第一次已經成功！謝謝🥰
感谢您的耐心讲解，并且用简化的汉字书写了一些心得体会，收获满满
不客气，谢谢你的支持，做了拍照来看
I just made some... look so beautiful.. your video coaching and explanation are so clear and helpful to bakers.. I had subscribed your channel and hope to see more of your bakes!
Oh wow congrats, please send me your photo. My instagram/ fb page messenger, links in description box.
Thanks for your support my cookies🍪❤, my motivation to continue
谢谢老师，说明的非常详细，第一次做蛋挞按照你的方法，非常成功且很好吃😋非常感谢🙏
我是买便的蛋挞皮，用了老师分享的蛋挞食谱做出来特别的好👍
非常好吃…很容易製作！謝謝你的影片…我也是比較喜歡葡式蛋塔^^
Very nice explanation.. the tarts looks amazing
Thanks a lot, hope u can try..
看你的食谱每次都可以成功制作，希望多多上传
Iwen’s voice is so charming! I like this Portuguese Egg Tarts, very detailed.
謝謝你的影片教學
做出來的塔皮好酥好脆好好吃👍
一次就大成功❤️
哇，恭喜成功，很厉害噢。拍照来看噢。发来我的instagram/ fb page messenger, links in description box
今天我做了，这个食譜超棒很好吃。虽然用了很多时间但是值得👍👍👍明天还要在做
哇，恭喜噢。做了拍照来看噢。谢谢，开心你喜欢。希望你也尝试其他食谱噢
好難趕那么大又要簿
非常感謝你的視频，解釋非常之淸楚，而且容宜明白。😋😋👍
不客气噢，谢谢你的赞赏，希望你可以尝试做o
买了现成的葡式塔皮第一次用别个视频的温度失败 然后跟着iwen的温度成功啦！超级详细 😆
Your instructions are very detailed and very clear, great job! 👍 Looking forward to trying your recipes!
Thanks alot, pls try and send me photo after making
❤ The best baking channel.
看完我打算去超市买蛋挞了
哈哈哈，千层酥皮较吃工。不过你可以买现成千层酥皮来压入挞磨噢，就做容易很多。
自己做就新鲜好吃噢
买现成的皮，只混合蛋液就很快
@@user-bc7mo3xw7l 确实，但温哥华这边没看到买蛋挞皮的😭
4
@@jediknight9371 就是puff pastry 啊，老美超市里都有卖
这食谱好棒，太香了，而且第一次做就成功了
謝謝妳的video，非常詳細，希望我能夠挑戰酥皮成功！
不客气哦，希望你尝试了拍照来看哦。开冷气做，让你容易很多
很喜欢你教的东西，多数都会成功，也很好吃。
谢谢你哦，希望你尝试哦。
喜欢我的影片可以订阅，开小铃铛哦
@@iwen777 希望有更多好作品。我已经开启小铃铛了。就是希望第一时间可以看到你的作品。
@@emmatoh2077 哇，好感动哦，我会加油哦
支持你哦！加油
@@emmatoh2077 谢谢你哦，我们一起加油哦，建立我们的community哦。
我没把蛋液去煮糖融化，也能成功。谢谢分享😘
谢谢你哦。如果用很细的糖是可以的。 做了拍照来我的instagram/fb page messenger, links in description box
Very good resipe with clear teaching. Me and my family love this. Thanks!
My pleasure 😊so glad u all like it. pls send me photo, fb page messenger facebook.com/iwen777
if you like to watch my video, u can subscribe to my youtube channel and on notifications bell to receive all my latest video every time
我之前睇過另一個黃油要雪硬件才包，但可能我60歲竹做得慢所以包得來時又軟了又再要去雪一下，但呢個妹妹很細心教得明而且詳細，好適合我慢慢做。好感謝好好妳教我很好，感謝妳，現在晚了，明早先再做，有一點就是為什麼這麽用心去教人，還要去點 👎🏻這個，她教人沒有收錢的，她這麽細心，不讚，也不態該去彈人，這是尊重別人，你不看不喜歡，沒人要強迫你看，我們這些看這個比較容易學，點個讚不難吧！我非常感謝妹妹，60歲才會學懂做蛋達謝謝妳 😂🤩😘😍🥰🤝🏻加油喔妹妹!
哇，谢谢你的支持噢。是我的荣幸。做了时记得开冷气做噢，帮助很多。做了拍照来看。
This is a really helpful recipe love it 😊
連空前絕後
諾空哭泣闊
沒牠彩虹旗
Thanks for showing me how to make the Portuguese egg tarts as my kids love them and I want to learn how to make them
Oh wow great, pls try and send me photo ...
If you like to watch my video, u can subscribe to my youtube channel and on notifications bell to receive all my latest video every time
Look very nice 👍 thank you for sharing
做了。实在太好吃了。酥皮很脆 而且好多层。面皮fold好了之后我放在冰箱过了夜。谢谢recipe!全家老小都喜欢。以后一定还会再做
哇，恭喜成功。开心你们喜欢，做了拍照来看噢。
謝謝分享，看起來超好吃💕
视频一直在闪，闪得我头疼
I will try this for New Year’s Eve! Will definitely try the aluminum foil method😍
Edit: I tried the foil technique and I’m so happy my tarts didn’t shrink😍
谢谢你的视频。我这是第二次尝试自己做挞皮（第一次在n年前还失败了）这次做出来的是我想要的效果。谢谢你很详细的教学。感恩
棒棒哒，照你方式做很成功
酥皮很脆口真的吃到掉渣
蛋挞做得非常好👍，请问铁挞模在哪可以买到谢谢你。
我在蛋糕材料店买的。你尝试做了拍照来看噢。
老師謝謝你接我就單卡很好吃
我第一次做就成功了✌🏼✌🏼
谢谢你详细的教导🥰🥰
很喜歡這個做法，簡單又好吃，香香脆脆👍👍👍. 厲害！
谢谢你的视频。我买了现成的酥皮，然后跟着你的方式制作。还算成功，只是时间要调整。我烤出来酥皮没那么酥脆，感觉底部不够焦黄软软的。所以过后得再烤底部。😜
噢，好的，时间要根据自己烤箱来调整o。做了拍照来看噢
嗨，请问塔皮可以提早一点做了放在冰箱吗？第二天才弄塔水和烤
会影响口感吗？
可以噢，要包好保鲜膜
It takes a lot of patience to make this 😊. Tks for the detailed procedures.
謝謝你的分享。我真是迫不及待要試試看。你是我第一個看到奶油用塗的方式。我以前就有想過也許可以這樣做，但因為沒看過有人這樣做，我就不敢試。今天終於讓我看到了，證明我的猜測的確是可行的。謝謝。
You are awesome!! Very detailed. My first time baking was successful because of you. I was trying with premade dough. I will start from scratch next time. I was struggle with one thing though. With the second folding after putting butter from the first step. My dough broke and the butter came out ( a little messy) was it because I rolled it too fast? Or the dough was not soft enough 😢. Appreciated it if you could help advice :)
Wow great, pls send me photo after making.
Your dough and butter consistency must be the same only u can roll out without bursting, also room temperature must be cold.
Also your dough must rest enough in fridge, must be cold, but not too hard. See video for right consistency
Hi iwen baking, thanks for sharing your recipes. May I ask you to provide recipes in North America’s matrix - especially measurements for dried ingredients by cups, tablespoons & teaspoon. Much appreciated! Love your videos. You are so patiently walk through the process.
Thanks for liking video, actually if u are serious on baking, recommend u to invest on a scale, not so expensive, because is so much more accurate than cups n tsp.
Please use this online converter to calculate each ingredients.
www.thecalculatorsite.com/cooking/cups-grams.php
iwen baking I have a scale but find the cups & spoons easier access. 🙏
Over the past few years it seems like more and more recipes are given in metric. It is much easier to use and much more accurate than cups/spoons etc. I find the scale much easier because I can just put everything into the container, zero it out, and add just as needed, then zero again for next ingredient. I have found the OXO scale to be about the best, and America's Test Kitchen agrees. I use this one - there is a smaller version, but this can weight up to 11 pounds so I can just set the steel bowl from my Kitchen Aide mixer right on top and just weigh ingredients directly. OXO 11214800 Good Grips 11 Pound Stainless Steel Food Scale
非常詳細的講解，謝謝
之前曾用别的方法做酥皮可是不成功，跟着你的做法，我的酥皮终于成功了😁
老师，这种涂抹黄油的方法可以用于制作可颂，丹麦面包吗
請問妳有試嗎？有成功嗎？
很喜欢你的影片 第一次也是第一粒做的蛋糕是banana bread❤️❤️❤️
谢谢你。哇，恭喜成功，做了拍照来看噢
@@iwen777就能
谢谢你的食谱，今天照着做了，非常成功非常好吃！
第一次看☺️,教的好好很仔细我会继续订阅😘
Hi again, finally made this recipe and turned out really beautiful.. visible & many thin layers, very close to the bakery style..i’m a happy baker, I’ll tag you once I post my tart in instagram. Surprisingly simple and less mess than I imagined before. But one thing, seems my puff pastry a little bit thick, can I divide it to 11 pieces instead? Or it will be too thin? I’m using foil mould btw d: 8cm, bottom: 4,5cm ; height: 2,5cm. Anyway thank you thank you so much.. love from Indonesia
Oh wow,so glad to hear that u can send to my instagram inbox after making
❤️要点温馨提醒：
1、制作过程全程保持低温，不论室内温度，还是食材的温度，尽量都是冷藏过的低温状态，这样面比较硬，黄油不融化，整个过程不粘腻不漏油，折叠操作变得很简单！
2、酥皮想要包几层黄油，冷藏几次完全取决于你想要多酥，多少层，所以如果你对蛋挞的热爱仅限于挞心，那么酥皮的制作将会更加简单，完成我视频里的第一步，你就可以直接像叠被子一样把它叠起来冷藏，然后擀平了，揉成卷就行了，可是如果你追求真正的千层酥，那么你就像我一样不要偷懒，耐心等待每一次的冷藏，每次一次的折叠。
3、蛋挞的甜度完全可控，如果你想要低卡或者给宝宝吃，那么可以试试只放25g的糖，做出来宝宝也很爱吃，亲测有效！
4、如果你不想自己做酥皮，又想吃到刚出炉的美味蛋挞，那么你可以在超市买到”Puff pastry sheets”，把它来做蛋挞的挞皮～
只是外面卖的现成挞皮，多是用氢化植物油制作，这种油是富反式脂肪酸的，非常不健康，因此给宝宝吃的话非常不推荐！自己在家用有机的黄油制作，健康放心！
5、蛋挞液的制作有的配方要加一些低筋面粉，有些不用，有些要加炼乳，有些不用，这些细节都不太影响最后的口感效果，炼乳没有就用糖代替，低筋面粉没有，口感更滑嫩，易碎，仅此而已～
哇，你的留言好长阿。
@@iwen777 你去她的频道，她抄袭你的这个食谱。根本没边幅地抄袭到一模一样。
终于可以做蛋挞了，谢谢你耐心讲解，一次就成功了😀
非常喜歡你的影片，前天學做了你教的蛋塔非常好吃，現在準備學做這個葡式蛋塔，我的模具跟老師的一樣，不需要在模具上刷油防沾嗎？請指教，謝謝。
我才知道原来放铝箔纸可以防止回缩，学到了！
之前做的时候没有放铝箔纸，很多蛋液都漏出来了 哭哭
Thank you for the detailed recipe. I made it two times and it’s delicious but each time the edges of the egg tart is a bit burnt. How can I prevent that from happening ?
Lower the temperature
你做事非常有耐心，值得年輕人学习，尤其遇到难題时，認同你。👋👋👍👍💪💪
I really your talking so gentle and sweet and detailed. The food looked good.
Wow.. Thanks for sharing all your tips!
Will definitely subscribe your channel!
Welcome, oh wow, thanks alot for your support, my cookies🍪❤
Hope u can try it
Since it takes so much time to make the tart have you tried making it the night before and then just keep dough in fridge overnight and bake it the next day? Would the dough get too hard from being in the fridge for so long?
Yes I did. Next day just put in normal fridge will do, take out just awhile it will be soft enough to cut
iwen baking thanks 😊
@@mynamerf Welcome
第一次观赏妳的video... 非常喜欢妳的分享！ 很细心。。也解释得很详细。。为什么。。怎样。。等等！跟其他的都不一样。。妳解决了烘培新手的问题。看妳的、跟妳的就够了！准没错哦。。因为都不用费时google答案了！ 超细腻的细节！ 赞哦！😍🤗😘😀
哇，谢谢你哦，真鼓励我。希望你尝试做哦。
希望我的影片可以订阅我的频道和开小铃铛哦。可以收到我的最新影片通知
订了哦。。也强烈推荐朋友。。谢谢 😊
把原本不太复杂的事搞得如此复杂 也是一种乐趣
the portuguese egg tarts recipe is inspiring,sub and like
Thanks alot, pls try it.
I couldn’t find whipping cream can I use something else to instead?
Please try not to skip whipping cream, coz difference alot, richer alot using whipping cream
谢谢你感恩分享教材
請問買現成酥皮 也是把它整成長條形嗎？還是把它擀平用餅模切下圓形就可以了？🙇🏻♀️🙇🏻♀️
老师声音好好听啊，我都不舍得快速播放
哈哈，是吗?谢谢你噢。尝试做
Few problems encountered while making these. 😅
When rolling the dough near to the edge, the skin breaks and butter start spilling out, creating a huge mess.
When pressing the dough against the mold, as Wendy said, make sure bottom is THIN! If not, the bottom of your tart is going to be hard and difficult to bite.
Lastly, its really important to have the side higher than the mould and don't overfill the egg mixture.. else when baking, the eggs going to overspill.. another catastrophe.
Lesson learned, will try again next time. 😄
疯狂流口水🤤
哈哈，赶快做吧
哇啊啊谢谢你温柔姐姐！我用这个食谱第一次做就成功了嘿嘿 就是下次我应该把皮弄的更薄一点 好好吃啊～💗
我還在想，你出了港式蛋撻視頻怎麼沒有葡式蛋撻呢？沒想到昨天試做你教的牛奶面包時看到了你放了葡式蛋撻的做法，太棒了，解釋得很清楚，今天忍不住決定要試做。然後我把你的教程轉發給了身邊愛做這些的朋友。他們都說很棒的😄
哇，真的谢谢你的支持哦。我的cookies🍪❤，我的推动力。
你可以订阅我的频道和开小铃铛，可以收到我的最新影片通知哦。
你做了拍照来看哦
iwen baking 我已經做好了，過程好長，但是結果很滿意，我發在朋友圈，有幾個人問我要視頻，然後又把你的視頻轉發給他們😄。我早就訂閱了你的頻道了，真的很棒，很清晰，一定支持你，希望你出多點更多不同的烘焙😊
@@chloewu6133 哇，你做好了吗？拍照来看好吗？好期待。fb page messenger
facebook.com/iwen777
@@chloewu6133 真的谢谢你哦，好感动，我会加油的
iwen baking 我在你做的葡撻下面發了一張我做的照片🤣，不是很好看😂
请问如果蛋挞的模具是铝箔纸的 那我还需要放铝箔纸吗？
哈哈好问题， 应该是要哦。你可以尝试哦
Good recipe!
The pastry is more crunchy then soft
hello, thank you for this tutorial, re your notes on the description box, what do you mean by "no fan force"? My oven is convection one, so fan will automatically gonna switch on when plug and switch the on button. Thanks for you reply.
請問為甚麼我烤的上皮有烤脆，蒲撻底部不脆不熟透? 我看你的底部都有烤均勻的🙏🏾😅
做了拍照来看哦。
你有放上下火吗？有用铝箔纸烤吗？
铝箔纸记得亮面朝上哦。
你的底部要压薄些哦。因为千层酥皮，膨胀起来多层要烤，蛋液会防止热度进入底部的。
上下火 😅 沒放foil paper....好下次再試試 謝謝您
把蛋挞往下挪一层，靠近点底部，这样可以人工制造出下部比上部热的效果，也就是说，需要放在中间偏下的位置烤
那一刀切下來的聲音真吸引人啊！可不可以教我們易成功的可頌做法?🙏
真是超级详细，这两天试试
Hello Wendy. I just completed my Portuguese eggs tart.
Beautiful.
Thanks for the recipe.
😘😘😘
您好，如果我的烤箱祇有三層怎麼辦
用中间层烤
Taste awesome 👍🏼. Thanks Wendy 🤩 looking forward for yr next recipe 🤩
很棒做的香味浓郁
谢谢你喜欢哦。做了拍照来看哦
Love your recipes. Thanks for sharing. 😘
这个脆皮的声音实在是太诱人了
教得好好！看完我決定去超市买皮
哈哈哈
謝謝你詳細的講解
有機會一定要試試看
您做的全部都很美，很历害👍👍
谢谢你噢。希望你尝试做
频道主真的很厉害，我第一次把蛋挞做得这么棒，皮酥馅软，订阅了！
Hi Iwen the Portuguese tart if there is remaining butter can I apply on another 2nd fold later ? Your video shown only folded 3 times, can I folded 4 or 5 times ? Please advise. Thank you.
第一次自己做葡挞，非常成功！感谢您的食谱～ 顺便请问可以使用甜味剂（代糖）代替细砂糖吗？
Thank you. Very clear explanations.
請問大大 酥皮最後進冰箱的時間多於2小時行不？ 因為我打算第一天做塔皮 第二天才做蛋液
Hi Wendy, Is it correct to say that the pastry case at the bottom is not cooked? Will it be better if I cook blind the pastry case first and then add the custard later to bake again?
Thank you for the recipe and explanation..very usefull for me..
请问如果挞模不是non stick的，再放入挞皮之前需不需要在模上涂上一些油防黏
謝謝你；我跟著做了，好成功
哇，恭喜你成功噢，请发照片来看噢。我的instagram/fb page messenger, links in description box
請問 千層酥皮 可以前天晚上做好放冰箱冷藏，隔天才拿出來壓入 蛋塔模型 加 蛋液 烤嗎？
Nice to bake its looking amazing delicious too thank to recipe