蛋塔有童年的味道吗？呵呵 烤箱设定:上下火，不开旋风，中层烤。 Oven settings: top bottom heat, no fan force, middle rack. 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 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
oh my god this was quite literally the best recipe i've tried and i tried a lot :D !!! was very soft, not too sweet and tasty even refrigerated (i prefer room temperature tarts !!) looks great too, i'll be experimenting with the recipe tomorrow, love this lots
Best egg tart recipe by far. First try n they turned out so beautiful w glossy surface n short n buttery crust.. Filling a tad sweet for me, will reduce sugar in my next bake. Definitely a keeper recipe for me. Appreciate your valuable tips on d oven settings n which rack to bake on. Thanks for sharing ❤️
哇厉害噢。做了拍照来看噢。发来我的fb page messenger/instagram, links in description box. 继续尝试其他食谱噢。woll roll bread video recipe: ua-cam.com/video/6zoY2WfvtRQ/v-deo.html
Hi Wendy, very happy I did it successfully! 非常好吃!!! You are indeed a very thoughtful teacher by providing such detailed instructions and tips. Keep up the good work!
After trying 2-3 diff recipes, this is the best egg tart recipe I've tried. The tart shell was perfect! The custard taste & texture was spot on, simply perfect. Thanks a bunch! Definitely making this again!
Oh wow, glad u love it, thanks for your compliment, made my day, please send me photo after making. Hope you can try other recipes too. ua-cam.com/video/6_zUxmwQptk/v-deo.html
Done baking...Really delicious..skin tart very crunchy..for second bake, i left home awhile , after come back home , my tart over bake!!! It become Portuguese tart instead..yummy..Thank iwen for your recipe...
Will appreciate if you could give us the measurements in cups n measuring spoons, most of us viewers don’t have weighing scales. Thnk you! Nice trick on the tart shells 👍
I use aluminium mould, till slide right off, shouldn't stick. Be sure your butter is not melted, the tart shell must be chilled before baking, or else once butter separation happen, dough will be dry hard n sticking to mould. Please rmb to remove from tin while they are warm, too long will make crust soggy and hard to remove.
Hello Wendy, can i know wats the purpose to keep the custard for min 2 hours ? to hv pandan flavour can i blend pandan leaves then get the water to be boiled to make the custard ? i cannot find pandan flavour egg tart in ur list. 😁
![[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](http://i.ytimg.com/vi/Oxpe_Z9iC5s/mqdefault.jpg)
![[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](/img/tr.png)
蛋塔有童年的味道吗？呵呵
烤箱设定:上下火，不开旋风，中层烤。
Oven settings: top bottom heat, no fan force, middle rack.
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
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
可以請問一下塔皮要怎麼脫模嗎
@@mayyen9330 看我的影片后面就很轻易的脱磨了噢。我用aluminium挞磨。烤好后10分钟这样就要脱磨了
@@iwen777 好的 我放涼才脫模 😆第一次做
@@iwen777 結果脫不了 😆現在懂了 謝謝你
蛋奶怎么做
感恩制作这个视频，我常为捏 这个挞模费时间，今天这个教作蛋挞皮模式太棒了，简直是事半功倍。
谢谢您😍
哇！連蛋挞也是这样的好吃而且还是很美观，妳真是一个很了不起的人，很羡慕你，也谢谢你可以让我很喜欢,也会学习每一样都是这样的好吃，好感谢您，但愿你平安健康快乐，心想事成，一切顺心如意。
一次就成功🎉🎉🎉非常好的食谱，非常好吃🤤弄了三次了，家人全都很喜欢😁😁
哇。很厉害，做了拍照来看
I’m in love! The best egg tart recipe I’ve tried! Thank you for sharing it with us
找了这么多蛋挞食谱 只有妳解思的最清楚 做的最好看
哇 谢谢你哦，很感动。希望你尝试哦
刚刚用了你的食谱做蛋塔，很好吃，尤其是塔皮很香，很脆超赞，谢谢你的分享！
很香噢，厉害，做了拍照来看
今天试做了(第一次做蛋挞)，非常的成功。大家都说好吃😋谢谢无私和详尽的分享。
厉害，做了拍照来看
很好、下次试一下
第一次試作妳的食譜！很成功剛烤完時吃很好吃！女兒們很喜歡還問我她生日時我是否也可以做蛋塔讓她帶去請全班同學吃!在美國還能吃到熱呼呼的蛋塔很幸福!非常謝謝妳的食譜!
第一次做蛋挞，跟着视频做算成功了。压模的方式特别省时省力。不过有一点是，模具应该要涂油才好脱模，我用aluminium模具，凉了10分钟准备脱模却脱不了。还有把牛油块搓进面粉搓到我怀疑人生😂。还以为是不是该加水呢，整个超粉碎，最后我放弃刮刀改用手才稍微揉出形。我用low fat milk代替炼奶，确实少了些风味，饼皮的味盖过了蛋液。烤温200度20分钟，再焖10分钟，结果一些饼皮变焦黑了。这个塔皮佩方我做了30个迷你的蛋挞，蛋挞还是很好吃的。
oh my god this was quite literally the best recipe i've tried and i tried a lot :D !!! was very soft, not too sweet and tasty even refrigerated (i prefer room temperature tarts !!) looks great too, i'll be experimenting with the recipe tomorrow, love this lots
Thanks for your sharing 😋😋I am very like this egg tarts 😅
Best egg tart recipe by far. First try n they turned out so beautiful w glossy surface n short n buttery crust.. Filling a tad sweet for me, will reduce sugar in my next bake. Definitely a keeper recipe for me. Appreciate your valuable tips on d oven settings n which rack to bake on. Thanks for sharing ❤️
今天尝试弄了。0失败。好开心。孩子们都喜欢！
哇厉害噢。做了拍照来看噢。发来我的fb page messenger/instagram, links in description box.
继续尝试其他食谱噢。woll roll bread video recipe: ua-cam.com/video/6zoY2WfvtRQ/v-deo.html
@@iwen777 请问牛奶可以取代淡奶吗
很详细的食谱，不过差一点失败了，因为蛋液不会熟，幸好后来调到200度终于熟了!孩子说妈妈是超人，做得很好吃🤩
厉害，做了拍照来看
Thanks for your sharing and very yummy 😊
谢谢你分享的蛋挞食谱 看了一遍就能马上明白了很容易了解
不客气，希望你尝试做
@@iwen777 已经尝试做了，非常好吃😍
@@jessicachung8362 厉害，做了拍照来看
@@jessicachung8362 请问是半颗蛋黄？还是一颗？
第一次尝试就成功了，蛋挞非常好吃！塔皮轻松脱模，口感酥脆，味道刚刚好~
跟着你的食谱做了好几次了，孩子们都非常喜欢，谢谢你
本想放照片，可是都没办法放上去
发来我的fb page messenger/instagram, links in description box
謝謝老師的分享❤❤❤
Hi Wendy, very happy I did it successfully! 非常好吃!!! You are indeed a very thoughtful teacher by providing such detailed instructions and tips. Keep up the good work!
Welcome, so glad u made it, pls send me photo after making. Can send to my instagram/fb page messenger, links in description box
Its yummy too thank to share your recipe
Tried this today and my family enjoyed them! Will bake again. Thanks for recipe!
Oh wow glad u like it, pls send photo after making
iwen baking
你的方法又簡單又好 謝謝
压皮的技巧一級棒！讚揚！
哈哈，谢谢哦，很省时
Very good 😊👍👍👍😘😘
Superb recipe, i followed your recipe and my egg tarts are sooo good. Thank you for the awesome recipe!
Wow, im so happy to hear that.hope to see your egg tarts photo, fb page: facebook.com/iwen777
Thank you for your recipes.
今天做了妳的食谱蛋挞， 成功了! 我家两个宝贝都爱吃 ! 謝謝妳😘😘😘
哇厉害，开心你喜欢噢，做了拍照噢
好
Hi Iwen, my 1st attempt making your egg tart recipe, I'm so happy so successful, love it so much. Thank very much for your lovely recipe 😊
我第一次做蛋撻的經驗失敗、結果第二次嘗試換新作法看到您的視頻很有興趣就做了。結果效果很好、尤其在壓形狀這塊。很喜歡、謝謝您的分享
哇，恭喜成功哦 。做了拍照来看。喜欢我的影片，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。
iwen baking 如何分享圖片給您？
@@helinwang61 发来我的fb page messenger facebook.com/iwen777
請問皮很鬆脆嗎？
Thanks Wendy, I tried bake it today and it turned out successful and tasty..
你這個壓皮方法非常的好，我時常用手指壓皮壓到手軟。。謝謝你。。
哈哈，是的，以前我也是压到手软，现在快多了
我刚试了很喜欢，第一次做，非常感谢，爱上你的食谱了。都是靠你的食谱，不过我有加了杏仁粉和蛋黄粉。
做了拍照来看
我今天做蛋撻， 希望能成功 ， 謝謝分享😃😁
好的，加油噢， 要用对的oven settings,看我的pin comment.跟紧我的每个步骤
Thanks Iwen for your recipe
淡奶 可以用fresh milk代替吗？分量呢
今天用老师的食谱做了10粒，可是我改用特幼粉，非常好吃。感谢老师的分享💐❤️
请问做10粒你是以老师的配方减半吗？
是呀！
跟着你的食谱做了40粒,很香很好吃👍👍
哇，好厉害。开心你喜欢吃。拍照来看噢
Thks for sharing your tips 😍 my egg tarts turn out to be silky smooth. Even my French friends love them❤
After trying 2-3 diff recipes, this is the best egg tart recipe I've tried. The tart shell was perfect! The custard taste & texture was spot on, simply perfect. Thanks a bunch! Definitely making this again!
Oh wow, glad u love it, thanks for your compliment, made my day, please send me photo after making. Hope you can try other recipes too.
ua-cam.com/video/6_zUxmwQptk/v-deo.html
i love this 😍😍😍 new subscriber here from philippines..😍
Thanks alot for your support, it's my honor
This tasted so good. So similar to the egg tarts I buy from bakeries. Thanks for this amazing and delicious recipe. Will definitely try again😁
Thx for sharing, so detailed, love from Australia
Hi Wendy, 依照你的食谱做了塔皮，一次成功，皮不会黏模，好开心😊
哇很厉害噢 做了拍照lai'k'na
Love it thanks for sharing ❤️ many blessings your way. Greetings from El Paso Tx
您好，請問食譜說這是大約20顆的份量，但影片中看到塔皮的製作時，看到您用cutter只能壓出大約8-9個，這是代表要做到20顆，餅皮的份量要加倍嗎？謝謝
Anyone who looking for egg tart recipe !!! U r on the right link!! She is the best n anyone can do !!! Easy and good recipe
Oh wow thanks so much for your kind comment, hope u can try an send me photo after making.
👍🏻👍🏻😋😋 thank you Iwen for another great recipe.
Welcome, hope you can try it and send photo for me ya?hehe
Iwen , how to send to you?
@@kellie88 you can send me via fb page: facebook.com/iwen777
Nice recipe 😋😋
今天跟着食谱做了……很好吃……我有减糖一点……外皮不会很脆……要脆的话…可以尝试Iwen的葡挞……也很好吃……谢谢你
哇。很厉害，做了拍照来看
做得好成功！ 你的讲解清楚简单，太谢谢啦
Although it burn at the bottom of my egg tarts it tastes very yummy....
Glad u like the taste.Oh, it burnt? Be sure not to on fan force when bake, or else it will dark fast
很赞的食谱👍🏻👍🏻
谢谢你，尝试做噢
我成功的做出来了，但是烤的时间加长了15分钟左右！谢谢博主！
不客气，厉害噢。做了拍照来看。烤的时间要根据自家烤箱拿捏噢
完全照着食谱做了，没做那么多所以分量减半，模具不一样做了8个，非常成功很好吃😋用淡奶然后有加香草精特别香😍
哇厉害，做了拍照片来看
@@iwen777 去哪里发给你看呢？🤭
@@sinyee7565 发来我的fb page messenger/ instagram, links in description box
@@sinyee7565 请问,你减半,蛋黄是半颗吗？
好吃！只是个人觉得有点甜，下次可以减少糖的分量。谢谢老师
谢谢你噢。做了拍照来看。糖可以减少许噢，不过不要过多了，糖帮助固定噢。
@@iwen777 好的 谢谢你
@@little7374 不客气。尝试新的食谱噢。ua-cam.com/video/6_zUxmwQptk/v-deo.html
Done baking...Really delicious..skin tart very crunchy..for second bake, i left home awhile , after come back home , my tart over bake!!! It become Portuguese tart instead..yummy..Thank iwen for your recipe...
Wow yummy yummy I love it 😘😘😘
100% successful! half the portion to make 10 egg tarts - i use oat milk as substitutes still taste legit! tks
Oh wow...congrats, pls send photo after making
很成功！做了20多粒，蛋液很香奶味，塔皮很酥味道也很好，只是不爱吃甜的可以调整一下甜度
请问如果只做10粒蛋挞 材料用一半，半粒鸡蛋要怎样呢?
我也想知道这个哦
Will appreciate if you could give us the measurements in cups n measuring spoons, most of us viewers don’t have weighing scales. Thnk you! Nice trick on the tart shells 👍
Love your videos. I'm planning to make the recipes and it would be highly appreciated if you can do subtitles for every tips.
Yaya, my new videos, all important tips are written in top left corner
Hello I bake the tarts it look beautiful but why it stick to the mould thanks
I use aluminium mould, till slide right off, shouldn't stick. Be sure your butter is not melted, the tart shell must be chilled before baking, or else once butter separation happen, dough will be dry hard n sticking to mould.
Please rmb to remove from tin while they are warm, too long will make crust soggy and hard to remove.
that crust looks so nice and I love ur video!! I tried to make a video like this too 💜
Oh wow, pls try make t and send photo for me
非常簡單好做。謝謝 老師
不客气，做了拍照来看
尝试了你的蛋挞食谱 很好吃！但是烘烤时间要加长至30分钟哦❤️❤️
厉害，烤的时间要根据自家烤箱拿捏噢。做了拍照来看
Hello Wendy, can i know wats the purpose to keep the custard for min 2 hours ? to hv pandan flavour can i blend pandan leaves then get the water to be boiled to make the custard ? i cannot find pandan flavour egg tart in ur list. 😁
我学做了，真的很好吃，我把糖减了一些，一样好吃。谢谢。
哇，开心你喜欢噢。做了拍照来看
老师我已经做蛋搭了又香又好吃。
Iwen你好蛋挞我最爱，谢谢你分享食谱。
哇，很好，赶快做来吃
谢谢你的分享 看起来好好吃哦😋我一定要学起来 让家人品赏🥰
Bravo, han peo leng! han hao! this is my favorite childhood cake. Thanks so much for your video! Wish you a Happy New Year 2020!
Thanks too, where are you from?
Happy new year too
你的制作简单又漂亮缵!
好喜歡你的教學 每次跟著做都很成功 很好吃❤️謝謝你～
谢谢你哦，很开心你成功了，做了拍照来看o
好辛苦哦！做的那麼久！
Can put overnight tomorrow bake?
烘焙箱要预热先吗？
要，多数每次都要哦。根指定温度预热１５分钟最少
so delicious food love it your recipe thanks for sharing 🖒🖒🖒
如果只烤中间的蛋液而已那要烤几摄氏度以及分钟？
因为我已经买好烤好的饼皮了
Thanks so much for the recipe. I have tried and it was a success. My family praised that it is delicious.👍🏻
Hi, can I replace evaporated milk with fresh milk?
Yes you can try.
May i know why mine filling when i cur it twhre are bubbles inside the filligns? Am i bake it too short for the time
謝謝妳的分享，我要學做，妳教程很棒。
不客气，好的，加油哦，做了拍照来看
今天第一次做成功😘我女儿跟老公都说好吃🤗真开心🥰谢谢分享😜27-11-2021
请问evaporated creamer和evaporated milk是一样的吗?
是的，水水的
我已经做成功了!😜谢谢您分享这个食谱～会继续支持你的视频 加油!
我有尝试做了这个蛋挞。外皮非常酥脆，里面的蛋液也非常的好吃！！！值得一个赞！！！good👍
哇，恭喜成功。开心你喜欢吃噢 ，做了拍照来看
真的很好吃！尝试做了一次大获好评呵呵，谢谢你！没有烤炉的也可以和我一样用气炸锅哦！
哇，恭喜噢,做了拍照来看。
气炸锅也用同样温度吗？
wow very nice recipe so delicious yummy 👍👍👍
Thanks alot, hope you can send me photo creation after baking
Hi can we use fresh milk instead of evaporated milk>
I haven't tried that before, but I saw some recipe do use fresh milk instead
Iwen - why is the top not browning like the Portuguese tarts?
This looks amazing!! I've been trying to find 20 pcs recipe for egg tarts so this is perfect. Can I use regular milk instead of evaporated milk?
Thanks, u can try using milk. Pls send photo after making
做的蛋挞好吃可是不好看，谢谢你分享把塔皮做到美美的方法😍😍😍
不客气哦，好吃较重要。哈哈。做了拍照来看哦
Thank you for sharing
你好老师 如果我要做10个蛋挞 是把所有材料都除以一半吗？
是的，全部除2
请问份量除一半，那么蛋挞饼皮1/2鸡蛋 你放蛋黄那个要怎么除一半呢？应该要怎么做😂
Thank you for sharing. I'm from Cambodia ❤️
饼皮是一颗鸡蛋还是半颗？
请看影片和description box都有写，是半颗/一个蛋黄
谢谢哦
@@aliciangoh7886 不客气，做了拍照来看
我没有那个圈圈，我可以用回自己的塌磨来印吗？
要比挞磨大一些哦
iwen的蛋挞食谱给了我试做的勇气
谢谢老师😍试做了，很好吃
哇。很厉害 ，做了拍照来看
I think you can try a slightly lower temperature, maybe around 170deg C instead. It will result in a smoother surface, literally mirror-like.