港式蛋挞

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• 1/10 (A)Method (饼皮 making crust):
  
  1)将牛油放置在室温下的地方，直到软化。
  Place butter at room temperature until softened.

• 2/10 )用搅拌器将牛油和糖粉打至光滑，呈现乳黄色为止。
  Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.

• 3/10 )加入已打散的蛋，以慢速度搅拌。再加入香草精。
  Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well.

• 4/10 )将面粉筛过，分成两份慢慢加入，打至均匀为止。将面团取出，用手将讲面团搓至平滑。
  Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough.

• 5/10 )面团铺开到1/2厘米的厚度，将面团分成依模型的大小面积。用拇指轻按面团，然后双方开始从底部。同时按下面团，把挞锡顺时针/逆时针为了使甚至挞壳。修剪掉多余的面团。
  Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.

• 6/10 (B)Method (蛋馅 making custard):
  1)将细糖打入热水搅至融化。
  Add sugar into hot water, mix until completely dissolved.

• 7/10 )将单跟淡炼奶混合均匀后，再加入糖水，搅至均匀。
  Whisk egg with evaporated milk. Pour in sugar water. Mix well.

• 8/10 )用筛将蛋液筛过后，慢慢将蛋液加入饼皮。
  Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.

• 9/10 Method (baking tarts):
  1)以180摄氏预热烤炉后，再将蛋挞放入烤箱，烤大约15-20分钟至金黄色。
  Preheat oven to 180C. Position rack in lower third of oven. Bake tarts for 15 to 20 minutes until the edges are lightly brown.

• 10/10 )注意蛋挞颜色转变。可以用牙签来试看蛋挞的完成度，如果将牙签插入蛋馅而不倒就表示蛋挞已完成。
  Keep an eye on them. Just insert a toothpick into the custard. If it stands on its own, it’s done.

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