It snowed and it rained on Valentine's Day, adding poetic drama to the romantic mood
自從我去年八月做了酥皮蛋撻之後，那食譜成為我 blog 內瀏覽頁數最多的一篇。陸續也有讀者電郵或留言問及用的麵粉可否轉換、烤爐溫度或接叠方法 ... 等等。
Ever since I made the 'Puff pastry egg tarts' in August last year, it has become the most-read post on my blog. I've since received emails and messages from readers asking me questions concerning different types of flours, oven temperature, folding methods and so on.
The key to making this puff pastry egg tart successfully of course relies on whether the pastry is baked successfully.
我上次食譜的做法是全用牛油作油芯；然後用水皮像包裹般把油芯包起。冷凍後取出用麵棍輾開後摺起，用 3 x 3 x 4 摺書法摺疊。這個方法我已經實習過好幾次，要做出滿意的酥皮是沒有問題的。
With my last recipe, the oil dough was made using butter and was wrapped inside the water dough like a parcel. I then roll it out together after chilling and fold it up again using the 3 x 3 x 4 book fold method. I've practiced that technique quite a few times so it was no problem for me to produce a good puff pastry for the egg tarts.
However some of my readers have said that their water dough was quite easily tore open during the rolling process and the butter from the oil dough escaped from inside and squeezed through. When this happens, the dough is considered a failed attempt, and should not be used any further; the finishing result would be some greasy soggy tarts instead of puffy and crunchy ones.
After carrying out a lot of research and testing; I've developed another method of making puff pastry that is easier to do and is more tolerant of the rolling and stretching required to make good puff pastry. With this method I still avoid using lard and shortening to achieve the crusty and flaky texture in the pastry.
I made some for us to have as part of our Chinese New Year celebration food the other day. They looked and tasted great, but I wanted them to look more like the shop bought ones to satisfied my husband's request.
So I tried again, using a deep cup-cake tray to bake the egg tarts instead of the shallow, loose-bottomed tart tins I used with all my previous ones. The result was they really looked and tasted like those you bought from the bakery. He smiled, and gave me his nod of approval.This time around, I also learned that if you want to have golden-colour egg custard tarts, you have to use good quality free range eggs. They do make a great deal of difference. You can see for yourselves from my photographs.
( 約做 20 個 )
- 麵粉 200g
- 牛油 75g
- 砂糖 25g
- 清水 100g
- 麵粉 200g
- 牛油 300g
- 沸水 200 ml
- 砂糖 100g
- 雞蛋 200 ml
- 淡奶 evaporated milk 100 ml
- 雲呢拿香精 3/4 茶匙
Puff Pastry Egg Tart ( 2 )
- 200g plain flour
- 75g butter
- 25g granulated sugar
- 100ml water
- 200g plain flour
- 300g butter
- 200 ml boiling water
- 100g granulated sugar
- 200ml eggs
- 100ml evaporated milk
- 3/4 tsp vanilla extract
- 先做油芯。把油芯材料搓勻擠揑成小長方團，放在已鋪牛油紙的烤盤上，再放另一油紙在上面。滾壓成 2cm 厚的長方塊。用保鮮包好，連盤一起置冰箱內雪硬備用。
- Make the oil dough first. In a large bowl; incorporate all the ingredients together，then shape and form it into a small rectangular dough, and put it onto the baking tray which has already lined with parchment paper. Place another piece of parchment paper on top of the dough. Press and push until the dough is about 2 cm thick. Cover the whole tray with cling film and put it in the fridge to chill.
油芯上面，用保鮮紙包好，放回冰箱內待 6-7 小時。
2. Combine ingredients from the water dough, put them in a blender to mix until it form bridges and strands,
then pick them up and gather together to form a dough same size as the oil dough. Place it on top of the oil
dough, wrap them up with cling film, and leave it in the fridge for 6-7 hours.
3. a ) 桌上灑粉，擀麵棍塗粉。取出粉團，預備做 3 x 3 x 4 的書轉摺叠 ( 共三轉 )。讓粉皮在室
温靜置軟化 5-10 分鐘，在上面灑粉。首先小心用手輕推細按粉團，然後輾開成為大小約
56 x 28 cm 的粉皮。 摺成三叠，這是第一轉 (右上)。
b) 用捍麵棍把摺好的粉皮再推開至大約 43 x 29 cm ，再接起三叠，這是第二轉 (下圖左
c) 灑些粉在麵皮上，擀麵棍塗粉，再小心輕推細按粉團，輾開成為大小約 45 x 25 cm，今
晚 ( 7-8 小時 )。
3. a ) Lightly flour table and rolling pin. Take the dough out, get ready to do the 3 x 3 x 4 book fold method
( total of 3 turns ). Let dough soften slightly in room temperature for 5-10 minutes, flour on top slightly.
Gently press and push the dough with your fingers, then roll the pastry out to about 56 x 28 cm. Fold
up 1/3 then fold it up again, this is the 1st turn ( above top right ).
b) Roll the folded pastry out to about 43 x 29 cm, then fold it up again, this is the 2nd turn. ( below top
c) Lightly flour the pastry and the rolling pin, gently roll the pastry out to about 45 x 25 cm, this time fold
the pastry up both side 1/4 into the center, then fold it up again ( below bottom right ). This is the 3rd
turn. Wrap the pastry up with cling film, put in the fridge and leave it overnight ( 7-8 hours ).
4. 桌上和擀棍灑粉，取出麵皮。小心推輾全塊粉皮至厚薄一致的 3 mm ( 非常重要 )！
用比烤蛋糕盤直徑較大的圓模鈒出粉皮 -- 要用不黏底烤盤，我的是双重不黏底，可以不用
4. Lightly flour table and rolling pin, take out the pastry. Carefully press, push and roll the pastry out evenly
until it's 3 mm all through ( very important ) ！
Use a tart tin or mould a bit bigger then the deep hole cup-cake baking tray -- mine was double non-stick
baking tray, no need to butter the tin. Brush off all the flour from the cut-out pastry, place them on a lined
baking tray, wrap in cling film, leave in fridge for an hour.
Make the filling ：Dissolve the sugar with hot water. Beat eggs then add the evaporated milk and
vanilla extract; add the sugared water into the egg mixture when is completely
cooled, and stir well to become the filling.
6. 預熱烤爐至 200 C/ 400 F / Gas 6 10 分鐘。把入了模的撻皮從冰箱取出，加進 70 % 蛋餡，
不 能超過否則烘起漲時會漏到皮去。在烤爐中層烘 15 分鐘，然後降温至 180 C / 350 F /
Gas4 烘 5 分鐘或至皮起微焦或金黃；蛋餡上漲便把烤爐門微開，繼續烘 10 分鐘左右。至
撻留在烤爐內 1 分鐘才取出。待涼一會後才分享或享用。蛋撻靜置回糖後蛋面自會呈明亮
5. After an hour, at this stage, I only take one tart pastry out at a time from the fridge, to find out which
temperature and how long does it take to bake the egg tart to the desired result that I liked - one at a
time - so you don't need to waste the whole tray of tarts if anything goes wrong. As you can see from the
above bottom left photo, it took me a few attempts before I was finally happy with the time and
temperature I used at last, and I recorded each setting I tried. Put the cut out pastries in the hole of the
baking tray, press them down gently, and put them back to the fridge for 1/2 hour before baking.
6. Preheat oven to 200 C/ 400 F / Gas6 for 10 minute. Take the tart pastries out, fill up to 70% with the egg
filling ( don't over fill it or it will rise and spill over ). Bake in middle of oven for 15 minutes, then turn down
to 180 C / 350F / Gas 4, bake for 5 minutes or until the side of pastries getting slightly brown and the
egg filling are rising up; then open the oven door slightly, bake for another 10 minutes or until you can see
the egg are getting quite cooked on top, insert a cocktail stick to the tart, when pull out if you can see the
egg custard are 90 % cooked, turn off the oven, leave the tarts in the closed oven for 1 minute, then take
them out and leave them to cool down a bit before serving. The egg tarts will look nice and shiny after the
sugar returned back to the surface, so don't reduce the sugar quantity in the ingredients of the filling.
Egg tarts are one of our all-time favourite in Chinese bakery. We never tired of buying and eating them. If you follow my instructions step by step and practice, before long, you can bring out tray after tray of crunchy and light, golden-yellow puff pastry egg tarts. You will feel so proud.