Egg Tarts。Thermomix I 曲奇皮蛋撻(港式蛋撻)。美善品

Egg Tarts。Thermomix I 曲奇皮蛋撻(港式蛋撻)。美善品
Egg tarts are one of the favorite local delicacies of Hong Kong people. Freshly baked egg tarts are an irresistible temptation! Hong Kong-style egg tarts are available in cookie crust and puff pastry, each with its own fan base. The ingredients are very simple, including raw butter, Celtic Sea Salt, flour, eggs, water, and coconut milk, but it is not simple to make the crust crispy and the eggs tender and smooth.
Egg juice
Egg 60g (about 1)
Hot water 65ml
Xylitol white sugar 20g
Coconut milk 30ml
Egg tart crust
All-purpose flour 75-85g
Xylitol white sugar 17g
Raw butter (frozen) 40g
sea ​​salt 1/4 teaspoon
15g egg yolk (about half)
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蛋撻是香港人最喜愛的地道美食之一，新鮮出爐熱呼呼的蛋撻，是難以抗拒的引誘！港式蛋撻有分曲奇皮和酥皮，各有捧場客。材料很簡單，有生牛油、Celtic Sea Salt、麵粉、雞蛋、水、椰奶，但要整外皮鬆脆，蛋至嫩滑，就不簡單。
蛋汁
雞蛋 60g (大約1隻)
熱水 65ml
木糖醇白砂糖 20g
椰奶 30ml
蛋撻皮
中筋面粉 75-85g
木糖醇白砂糖 17g
生牛油(凍) 40g
海鹽 1/4茶匙
蛋黃 15g(大約半隻)
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