Рецепт Osmanthus Soy Milk Egg Tarts 桂花豆浆蛋挞
- Osmanthus Soy Milk Egg Tarts
- Tart Pastry - makes about 18 tart shells
- 120g Butter，slightly softened
- 60g Icing sugar, sieved
- 1/4 tsp Salt
- 1 1/2 Egg, lightly beaten, about 90g
- 1/2 tsp Vanilla extract
- 300g Plain flour
Cream butter, icing sugar and salt until fluffy.
Add egg and vanilla extract and mix well.
Sift flour onto the worktop and make a hole in the center. Add in the butter mixture. Knead to soft dough, cover and set aside for about 30 minutes.
Press a small piece of dough (30g) into each greased tart tin. Trim the edges with a sharp knife. Prick holes with a fork. (please refer this step from my previous post Potato Pie) Bake at preheated oven 180 degrees C for 10 minutes.
Filling:
70g Sugar
110g Boiling water
2 tbsp Dried Osmanthus
3 Eggs, about 65 - 70g each
200g Soya milk (reduced sugar)
Method:
To make osmanthus sugar syrup
Mix boiling water with sugar. Stir well till sugar dissolved and add dried osmanthus into it. Stir well again and cover with cling wrap or a lid until osmanthus sugar syrup cooled down, strain well and set aside.
In a large bowl or cup, stir eggs and soy milk well, then add the osmanthus sugar syrup (110g) into it. Gently stir well again and pass egg liquid mixture through a fine sieve two to three times.
Pour egg liquid mixture into tart shells and bake at preheated oven at 160 degrees for 25-30 minutes or until egg is set.
120克 牛油
60克 糖霜，过筛
1/4 茶匙 盐
1粒半 鸡蛋， 约90克 （打散）
1/2 茶匙 香草精
300克 面粉
面粉过筛在桌面上，中间挖个洞，倒入搅拌好的牛油柔成均匀的面团，盖上面团休息30分钟。
取一部分面团（约30克）压入挞模里，多余面团用刮刀刮除。用叉刺孔，放预热烤箱，以180度烤约10分钟。
70克 砂糖
110克 热开水
2 汤匙 桂花干
3粒 鸡蛋，约65-70克 一粒
200克 豆奶 （低糖份）
110克 桂花糖水
用萨萨过滤蛋汁，（过滤2-3次），隔去蛋液中的粒粒和泡沫，倒入皮挞内。
预热烤箱160度，烤25-30分钟，直到蛋液不会摇动，即可。