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Hong Kong mini Egg Tart, Dan Tat (Dim Sum ), 教做香港迷你蛋撻

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Uploaded on Feb 18, 2010

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Chinese and english recipe/ instructions below

做皮材料: 20 個蛋撻
1. 65 克= 2.3 oz 先濾麵粉
2. 18 克= 3 1/2 tbsp 糖粉
3. 35 克= 1.23 oz 牛油, 室溫
4. 1 只鷂旦, 打勻後, 加入2 湯匙旦液
以上做大盆槎成麵糰, 如還乾可加些旦液 用保鮮紙包箸, 放雪櫃15 分.

餡:
1. 50 ml = 1.7 fl oz 暖水
2. 40 gram= 8 tbsp 糖粉
3. 50 ml= 1.7 fl oz 暖奶
4. 1 只鷂旦
暖水和糖粉混含溶後, 攤凍. 加入50 ml= 1.7 fl oz 牛奶, 一只鷂旦和加上做皮餘下的旦液, 打起泡後, 濾出雜物

做:
桌上放些麵粉,把麵糰分2 份,把麵糰弄成長腸,, 再分2 份, 每份切5 小段, 用手轉圓形, 放麵糰入模前, 我先攃些牛油在模內, 用兩只指頭壓薄, 底要簿些, 旁出多餘的麵糰不要, 用叉刺3 至4 下, 倒入旦液餡8 成滿.

先熱焗爐160° C= 320° F, 10 分, 放焗盆在中間層, 焗27分.
20 mini egg tarts
Ingredients:

1. 65 gram= 2.3 oz sieved flour
2. 18 gram = 3 1/2 tbsp icing sugar
3. 35 gram = 1.23 oz butter
4. 1 beaten egg

Filling:
1. 50 ml = 1.7 fl oz warm water
2. 40 gram = 8 tbsp icing sugar
3. 50 ml = 1.7 fl oz milk
4. 1 egg

oven :
Preheat oven for 10 min at 160° C= 320° F, middle stage, bake for 27 min.

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