酥皮葡式蛋挞 Puff Pastry Egg Tarts

酥皮葡式蛋挞 Puff Pastry Egg Tarts 

蛋挞液轻轻的搅拌均匀，然后筛过3-5次直到没什么泡泡，放入冰箱备用。

用一点融化牛油抹好蛋挞模具，才把蛋挞也从冰箱取出轻轻搅拌一下即可。

即用酥皮室温回温15-20分钟即可卷起切成6份，准备捏挞皮。

蛋挞皮准备好，倒入蛋挞液即可准备烘烤。

烤25-30分钟左右，下午茶就准备好了！

这款材料少到不行的快手下午茶，酥皮葡式蛋挞真的真的真的太容易解决天使们的嘴馋！不知她们长大后知道这过程其实很简单，不懂那时候的她们依然会像现在那么“仰慕”妈咪吗？！说真的，凡事果然是需要一个“动力”，她们的“赏识”成全了我的坚持不懈！😂🤣😋 

酥皮葡式蛋挞

{材料} 牛奶100克，红糖20克，鸡蛋黄2个，Kawan酥皮5块。 

{做法} 

1. 将牛奶隔着热水把红糖搅拌至糖融化，待5分钟凉后加入蛋黄轻轻搅拌均匀，过筛3-5次即可放入冰箱备用。 

2. 模具涂上薄薄一层融化牛油，Kawan酥皮从冷冻室拿出回温15分钟后卷起切成六份，放入抹了油的模具。这时可以把蛋挞液从冰箱拿出备用（家里没蛋挞模具，用杯子蛋糕模具也行。） 

3. 用两只大拇指努力把蛋挞皮捏好，底部要薄用叉子叉点小洞，倒入蛋挞液八分满即可。

4. 预热烤箱210°C， 先烤20分钟左右，如果表面太上色就换去200°C再烤5-10分钟就好了。（烤箱温度得自行拿捏哦！）

Puff Pastry Egg Tarts 

{Ingredients} Milk x 100g, brown sugar x 20g, egg yolks x 2, Kawan brand puff pastry x 5 pcs. 

{Directions} 

1. Mix milk and sugar use hot water double boiler method to dissolve the brown sugar in a bowl, let it cold for 5 mins only follow by add in egg yolks to continue mix them well, filtered 3-5 times to get smooth or silky mixture that with no bubbles before to keep aside in refrigerator. 

2. Grease the mould with melted unsalted butter very lightly, thaw the puff pastry at room temperature for 15 mins, roll up and cut into 6 pcs follow by to put in the mould. Take the egg mixture out from the refrigerator to get ready for use. (If no special egg tarts mould, can use cupcakes mould like me.) 

3. Use your thumb to shape the egg tart shells, use fork to make some tiny holes before pour in the egg mixture, just fill about 80%of the tart shells. 

4. Preheat oven 210°C, baked for 20 mins and swich to 200°C to bake for 5-10 mins or till cooked. (Oven temperature adjust accordingly.)

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