Organic Vanilla Beans For Sale

Organic Vanilla Beans For Sale at RM65.00 per pack of 10 Grade A Beans. Free postage for West Malaysia, postage cost of RM5 per packet for East Malaysia. Above 3 packets free postage. Interested please call 019-4731770 or leave a message at any post of this blog to arrange for purchase. A级有机香草豆荚出售,每包RM65(10条香草豆装)。 西马免邮费。 东马每包邮费每包RM5, 购买3包及以上免邮费。

Tuesday 17 July 2012

凡尼拉蛋挞/Vanilla Egg Tarlets


港式蛋挞, 经济, 实惠, 美味又富有营养, 是老少咸宜的点心。。。。

蛋挞皮壳材料:(約可做24個份量-圓形蛋撻模 7cm x 3cm )
1.  麵粉(plain flour) 420g
2. 牛油(奶油 butter)125g + 面包油(margarine)65g
3. 糖霜((icing sugar)- 80g
4. 蛋黄(Egg Yolk)-3pcs (剩下的蛋白别浪费, 可以多加进蛋馅汁内/Keep the egg white for custard)
5.盐(Salt) -1/4 Teaspoon
注:
1. 不必特意去买糖霜,可以将所需重量的砂糖用磨研杯打成糖粉采用 
2. 制作挞皮可以全采用牛油200g,或全部用面包油170g(油脂成分较高)。如果是全用面包油, 可以多加2汤匙的牛奶粉增添香味。
1.  Do not need to buy icing sugar, just grind sugar into powder form.
2.  You can just use only 200g of butter, or 170g of margarine + 2 tablespoon of milk powder.


A. 蛋挞皮制作方法/Making of Tart Shells:
A1。 先待牛油置軟化,和面包油用搅拌器分兩次加入糖霜用慢速打勻,直至變淺色。
再分2次加入打散的蛋汁,慢速打勻。
Cream the softened butter, margarine and sugar until just combined, add in the egg yolks gradually


A2 。分兩次篩入麵粉,用刮匙慢慢搅拌均匀。
Fold in the flour gently using spatula


A3。用手指尖轻捉,搓勻成一粉團。
Use your fingers to form a pliable soft dough


A4。再把粉团搓圆,包起放进冰箱冷冻30分钟。
Form the dough into a dough ball and refrigerate for 30minutes

B)蛋馅材料及做法:
1. 梵尼拉糖/Vanilla Sugar-90g
2. 热水/Hot water-150g,冰水/Cold water -130g
3. 奶粉/Milk powder-3Tablespoon
4. 白醋/Vinegar-1/2teaspoon(作用是让蛋馅容易凝结/Helps the egg mixture to form custard)
5.  盐/Salt-1/4Teaspoon(作用是让蛋馅容易凝结/Helps the egg mixture to form custard)
5.  鸡蛋/Whole egg-2pcs + 做蛋挞皮剩下的3个蛋白/plus the balance egg white from making tart shells
6. 凡尼拉香精酒/Vanilla Estract-1茶匙/Tspn
7. 食用黄色素/Yellow colourinng-1/4tspn(可不要用色素,可以选用蛋黄颜色比较橙黄的走地鸡蛋。 或是加入2大匙的卡士达粉/Custard Powder也可以/Can leave the yellow colouring out, opt for range chicken eggs with orange colour yolks or just add 2 tablespoon of custard powder)。

蛋馅做法/Egg Custard:
B1。 先把90g糖和150g熱水拌勻至糖完全溶解,加入3汤匙牛奶粉拌均,再加入130g的冰水,加入1/2茶匙白醋,1/4茶匙食用黄色素(最好别用黄色素), 凡尼拉香精酒。放凉透備用。

B3。用篩子過濾蛋汁,隔去蛋汁中的粒粒和泡沫,便成為蛋汁。(总共600ml的量, 不够可加些凉水)
 
B1.  Dissolve 90g of sugar into 150g of hot water, incorporate 3 tablespoon of milk powder and stir well. Add 130g cold water and 1/2 teaspoon of vinegar, yellow colouring and Vanilla extract. Let this milk syrup cooled completely.

B2.  Beat the eggs and egg whites slowly(try not to form much forms). Add the egg mixture into the milk syrup and stir slowly to combine.

3.  Sieve the custard mixture. You should have about 600ml of custard mixture, add some cold water if short of custard mixture.

 C. 铺蛋挞皮:(冷藏30分钟后)
C1。把粉团分成每颗28~33g的小面团。(有的人喜欢比较厚实的饼皮,有的则喜欢皮薄馅多的, 因人而异,自己斟酌粉团的大小) 注意:记得要在蛋挞杯模子内涂上一层面包油, 防蛋挞粘黏难脱模。
Divide the chilled dough into small balls of 28~33g(Depends on your preference on the thickness of the tart shell). Grease the tart moulds with margarine.
C2。 把粉团稍微压扁,放在蛋挞杯內,用大拇指壓好蛋挞皮備用。壓的方法:是由挞底開始,一邊壓扁,一邊转蛋挞杯。然後把麵團輕輕向杯子周圍按壓,尽量压成厚薄均勻的模樣。
Put flattened dough ball in a tart mould, use your thumb to press the dough against the tart mold while turning it a round, try to get an even thickness shell.    
C3。 再在蛋挞面皮上叠上一个套了塑料袋的蛋挞杯压一压,让蛋挞皮内部有花纹,同时也让蛋挞皮稍微被挤压高出蛋挞杯一点点,比较好烤,也容易脱模.
Put a plastic sheet on top of the dough, use a tart mold to press against the dough for even thickness and corrugated shell 
但如果嫌麻烦的话可以省略这步骤。
You can bypass this procedure if you feel tedious

D. 焗烤蛋挞方法/Baking the Tarts: 

D1。 用上下火先预热烤箱至175度C,在烤箱中层烤蛋挞皮壳至半熟(烤約8~10分鐘),或烤至撻皮变成白色(千万别等到变金黄色, 因为这样的话,烤到最后蛋挞皮上部就会变焦黑了)。 Preheat oven with both Upper and lower heating elements are switching on at 175C and bake for 8 minutes (until the shells turn white only, not bake to brown colour or else the shell will burnt before the custard is set later)

注意: 如果你的烤箱不能分别开关上下火,就省略烤蛋挞皮至半熟这个步骤. 直接跳入第D2步骤,把蛋液倒入铺好的蛋挞皮内,放入预热180度C的烤箱内焗烤,这样成品比较不会烤焦。
Skip D1 and go straight to step D2 if your oven's upper and lower heat elements cannot be controlled separately.
D2。 取出烤至半熟的挞皮壳,小心倒入蛋汁至8分满
Take out the half baked shell, fill the custard mixture 80% full(stir the mixture thoroughly first)


D3。 放入烤箱内下层继续烤15~20分钟。(每家的烤箱状况都不一样, 所以第一次做蛋挞时一定要自己仔细观察, 捉时间点, 做记录)
D3. Return to the oven and continue baking for 15~20minutes. (Please note that every home's oven is different, so must observe closely to get the timing right.)





D4。 焗烤至見蛋汁稍微脹起。(第12分钟开始,人别走开, 要专注观察,以免后悔莫及!) 注意:跟上图比较一看,就能看出蛋馅已经出现膨胀的状况了。不能让蛋馅膨胀太过高,不然烤好后蛋馅的表皮会皱皱的,影响卖相!!)
D4. Bake until you see the custard starts to dome up (must observe closely after baking for 12 minutes. Do not let the custard to dome up too much or else the cooled tarts will have wrinkled and cracked custard )
D5。 看到蛋汁稍微脹起时,打開焗爐的門一分钟降温,接着关掉上火,只用下火,把烤爐溫度調低至約 150度C。(不能控制上下火的烤箱也是一样作业,开炉门降温,把温度调低至150度左右继续烤)
 D5. When the custard starts to dome up, open the oven's door for 1 minute while switching off the oven's upper heating element and turning down the oven temperature setting to 150C (Same procedure for normal oven without separate heat control: open the oven's door for 1 minute and turn down the temperature setting to 150C)

D6。 然后别紧闭烤箱门,在把烤箱门关剩下1吋宽的情况下继续焗烤多10~15分鐘,或直至蛋馅烤熟為止。
D6. Continue to bake for 10 ~ 15 minutes with the oven's door opened an inch apart until the custard is set.


D7。 怎么判断蛋馅熟了没?很简单,用支牙簽插入蛋馅内,牙簽可以自己竪立起來,即是熟透。
When a toothpick can stand in the centre of the custard, it's set.

D8。 把烤好的蛋挞拿出烤箱,放置2~3分钟,稍微凉些后就要赶快脱模, 把脱了模放在铁架上凉透, 以免蛋挞底部回潮湿软,食用前用纸杯垫着,纸杯刚好用完了,所以就卖相稍微差了些!不要紧啦!最重要是好吃!!不是吗?
D8 Cool the tarts on a metal rack before served





小贴士 
 1. 别一次就烤好24个蛋挞,然后又把吃不完的蛋挞留到隔天吃, 这样蛋挞的口感会变得很差。 
1.  Don't bake all 24 tarts if they are not consumed at once. Egg tarts are only good when fresh

2. 烤了10分钟的蛋挞皮冷却后可以收在冰箱内3~4天没问题的, 所以在准备蛋液时, 就依所需要的分量调配就好。1只蛋 = 8个蛋挞的分量, 其他的材料都除以3就行啦。 (8个蛋挞的馅料: 蛋-1只,蛋白-1只,热水-50g, 冰水-40g, 细砂糖 - 30g, 牛奶粉-1汤匙, 盐一点点,白醋2滴。 )
2.  Half baked tart shells and egg mixture can be kept in the refrigerator for a few days. Bake with custard when needed.

3.  要做蛋挞当早餐, 一点也不难, 半小时搞定! 先早一晚把蛋挞皮铺好, 先烤10分钟后取出来,收在冷却后的烤箱里。 第二天早起1个小时,1。 先把蛋挞皮从烤箱取出来。2。开电预热烤箱。 3。开始调蛋馅液,再把蛋馅液倒入蛋挞杯内。 这时烤箱差不多够热了, 把蛋挞烤个20分钟, 家人们就有新鲜出炉, 香喷喷脆口的蛋挞享用啦! 让家人在蛋挞飘香的氛围中起身, 不是一件很幸福的事情吗?!
3. Egg tarts for breakfast is fast and easy, half bake the tart shells the night before, rise an hour earlier the next morning to prepare the egg mixture and complete the baking process.  What else is happier for the whole family to wake up in a home full of vanilla aroma?!

后记:  
邱妈咪想出来一个借用2个底部直径9cm的器皿,很容易的做出厚度均匀的蛋挞皮来铺蛋挞杯的方法,如下:
Mommy Khoo has come out with an easy method to line the tart shell by using 2 pieces of 9cm cake tray and 2 pieces of plastic sheet.

1. 先在一个底部直径9cm的碗内铺一层塑料袋, 把面团放在中央
Line the 1st tray with a plastic sheet, put the dough ball in the middle
2. 再铺上另外一层塑料袋
Cover the dough with another piece of plastic sheet
3.  然后套上另外一个碗, 再平均使力压平。
Put on 2nd tray and press it down evenly
4.  把两个碗分开, 就会得到一片厚度均匀, 直径9cm的面皮
Viola! An even thickness 9cm dough




5.  把面皮铺放在蛋挞杯内
Line the tart shall with the flatten dough


6.  可以选择只用手指来稍微压一压平, 或是在面皮上铺层塑料袋, 再套个蛋挞杯压一压, 会漂亮很多。
you can just press the dough with your thumb or use another mold to press the dough. (Line a plastic sheet first)




打开后, 就是平整的蛋挞皮啦!


这方法如果有2个人同时分工, 会很快, 很方便! It will be very fast to work the shell out  with the help of a mate.

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有意购买梵尼拉香草荳的顾客,请拨打电话或发短讯或在此留言版留言联络方式,每包65(10条),西马免邮费,东马每包邮费RM5(购买超过3包免邮费), 谢谢。 Please SMS / call me at 019-473 1770 or leave me a message at this comment column should you be interested in purchasing the vanilla beans at RM65 per packet of 10 beans (free postage). I will get back to you soon. Thank you.