葡撻

I use instant puff pastry this time. Too time consuming to make puff pastry by myself.

葡撻

蛋漿材料:蛋黃3隻、砂糖25g、牛奶90g、淡忌廉70g、雲呢拿油2g

材料:急凍酥皮200g、牛油溶液20g

做法:1.將砂糖、牛奶、淡忌廉用細火煮至糖溶,熄火。再加雲呢拿油

蛋黃拌勻後隔渣。

2.將酥皮放室溫1小時後,搓至軟身,桿平壓印圓形。

3.撻模掃上牛油溶液,放上酥皮放入雪櫃雪15分鐘。

4.取出,倒入蛋漿至7成滿。

5.用200度焗20分鐘

I made this tart again on May 16, 2012. Lots much better.