如何制作蛋挞英语步骤（制作蛋挞英文过程）

求英文的制作葡式蛋塔的步骤，急..~！

Portuguese Egg Custard Tarts

葡式蛋塔

Puff Pastry:

300 g All-purpose flour

1/2 tsp Salt

2 tbsp Butter

1 tsp Lemon Juice

155 ml Cold water

200 g Butter, unsalted

Custard Filling:

4 Egg yolks, at room temperature

120 ml Milk, warm

50 g Castor sugar

1 tbsp Sweetened condensed milk

1/2 tsp Vanilla extract

Coconut flakes or sesame seeds

酥皮:

300克 中筋粉

1/2小勺 食盐

2大勺 牛油

1小勺 柠檬汁

155毫升 凉水

200克 无盐牛油

蛋塔水:

4个 蛋黄，室温

120毫升 牛奶

50克 细砂糖

1大勺 炼乳

1/2小勺 香草精

椰片或芝麻粒

Method / 做法:

Sieve the flour and salt. Rub in butter and make a well in the center. Fill in water and lemon juice, and mix well into a smooth dough ball. Wrap tightly and relax the dough in the fridge for 30 minutes. Cut a cross halfway through the dough and pull out four corners to form a star shape.

Roll out the points of the star into flaps, keeping the center thicker. The total thickness of four points is about the thickness of the center dough. Knead the butter between two baking paper to the same texture as the dough. This is extremely important. As the fat will melt and then ooze out if too soft, if too hard it will break through when rolling. Place the butter on the center and fold to seal in butter and press out any air. Make sure no butter is exposed.

On a lightly floured work surface, flatten the dough with a rolling pin, and then roll out to a 7x21-inch rectangle. Fold the bottom third of the rectangle up toward the centre, and brush off any extra flour. Fold the top third down to make a neat square and brush off any flour. This is a single fold. This folding method is similar to folding a letter into thirds to fit into an envelope. Give the dough a 90 degree turn to the left and again roll it out to a 7x21-inch rectangle. Fold in both the edges so that they meet in the center. This is called a double or book fold. Wrap and chill the dough overnight or at least 45 minutes. To get the maximum rising, turn the dough in the same direction so the seam is always at the same side.

Remove the dough from the refrigerator. Repeat both the single and double folds. Although the dough at this point is ready for use, allow to rest for two hours after the final turn before using in recipes. Alternatively freeze it for up to two months. If a recipe calls for a lighter pastry, then repeat the single and double folds again. In this case, relax the dough just for one hour.

Beat all the ingredients for the filling until well-blended. Strain the filling through a strainer. Set aside. Preheat the oven to 200C/400F. Roll out the pastry dough into 3mm thickness and cut out 18 circles with a round cookie cutter and press into tart pans. Spoon the mixture evenly into the pastry cases, leaving about 1 cm below the rim of the pastry, and if desired sprinkle the top with coconut flakes or sesame seeds. Bake for about 20 minutes until golden.

1 面粉和盐混合入盆。切入牛油后，中心落凹后加入凉水和柠檬汁，混合材料成光滑面团。包好面团放入冰箱松弛30分钟。取出后纵横状切入面团一半深成为交叉状，轻轻扯拉出四角成为星状。

2 将四角分别擀成片状，面团中心要保持一定厚度。擀出后四片状叠起来的厚度和中心大概相等。牛油放在两张烤纸中，擀成和面团硬度一致。油脂过软的话，那么在擀制过程中很容易导致其融化并渗出。过硬的话，面团易擀破。将牛油放到中心，包好，拍出气体，确认牛油没有渗透。

3 台面洒上少许面粉，放上面团用擀面杖擀扁擀长成7x21寸的长方块。折信一般将面团三折，拂去多余面粉。这就完成了第一次3折。折好后的面团向左转90度然后擀开成7x21寸的长方形。将面团两端往当中折叠，再沿中线折叠一次完成四折。包好后隔夜冷藏，或至少45分钟。面团每次转向都要一致，接口处都在同边，这样酥层才能达到最佳涨发状态。

4 从冰箱取出面团后，重复三以及四折步骤。完成四折后，将冰箱再放回冰箱松弛2小时才能使用。抑或将其冷冻保存最多2个月。如果食谱要求更薄更酥的酥皮，面团在冷藏1小时后取出重复三折和四折步骤。

5 将蛋塔水材料完全混合均匀，过滤后才使用。烤箱预热到200C/400F。将酥皮擀成3毫米厚片印出大约18个圆片，轻轻压入塔模。勺入蛋塔水，留出大约1厘米。随好在表面洒上椰片或芝麻粒。入预热烤箱烘焙20分钟左右直到金黄。

蛋挞的做法英语

蛋挞做法步骤：

300克低筋面粉+3克盐+40克黄油，把黄油捏碎，融入面粉中，如果没有黄油可以用玉米油或者食用油代替，加入150克水，揉成面。

揉好的面，切上十字花，包上保鲜膜，放冰箱冷藏30分钟，冷藏的作用是因为黄油易化，如果不冷藏操作无法形成层次。

再来150克黄油切成薄片，用油纸包起来，擀成长30宽20厘米的薄片，把低温醒好的面擀成薄片，放入黄油片，叠起，翻过来，擀薄，

像叠被子一样叠起，用吸油纸包上，放冰箱冷藏30分钟，把面拿出来，再次擀薄，再次叠起，放冰箱冷藏30分钟，拿出面，把面卷起，包上油纸，放冰箱冷藏30分钟，我们操作这几个步骤就是为了让面起层次，越多层次越好，我之前做过油酥饼，也和这做法差不多，不过是用的食用油，也非常的香酥多层。

冷藏后把面拿出，把面搓长，切成小剂子，这样就和饺子皮一样，根据你家的锡纸盒大小来切，别太厚了就行。

放入锡纸皮，从中间往外捏，边缘要卷起到锡纸皮上，这样烤的时候才不会松开变形，这样蛋挞皮就做好了，放入冰箱冷藏备用。如果当时不吃就要放到冷冻里。

我们在做一些蛋挞液，100克牛奶，2个鸡蛋黄，加一勺白糖，搅拌均匀，过滤去杂质，鸡蛋别太多，多了口感不好。

把蛋液倒入蛋挞皮，7分满即可，也可以加入葡萄干，蔓越莓干等干果，这样口感更丰富。

烤箱上下火200度，预热5分钟，蛋挞放入烤箱，烤20分钟，烤的时候看着火候，避免烤糊，我第一次烤的时候，剩下2分钟走开了一会，回来就烤焦了，特别是最后的几分钟很关键，因为每家烤箱的温度不太一样。

表面金黄就可以关火，这样美味的蛋挞就做好了，自己在家做健康又省钱，喜欢的朋友收藏学起来吧，我做了2次的经验分享，其实真的不难，做蛋挞皮和做酥油饼的做法是一样一样的，如果您觉得大块的面不好操作，也可以分成小面，一个个的做，效果也非常不错。

怎么做蛋挞的英语作文

Egg Tart

主料淡奶油110克

Ingredients 110 grams of cream

辅料牛奶75克 鸡蛋黄2个 细砂糖30克 低筋面粉8克

Accessories milk 75 grams of egg yolk 30 grams of sugar 2 grams of low gluten flour 8 grams

蛋挞的做法

Egg Tart approach

1.准备好材料

1 ready materials

2.在一个干净的容器里放入淡奶油和牛奶，搅拌均匀

2 in a clean container with light cream and milk, stir well

3.再加入细砂糖，搅拌至融合

3 then add the sugar and stir to blend.

4.在另外一个干净的容器里放入蛋黄，并筛入低筋面粉，搅拌均匀

4 in another clean container, add egg yolk, and sift into the low gluten flour, stirring evenly.

5.将混合好的奶液倒入蛋黄糊中，搅拌均匀

5 mix well the milk into the egg yolk paste, stirring evenly

6.将搅拌好的蛋挞液倒入挞皮中，七分满即可

6 Egg Tart good mixing liquid into the tart, you can at least seven points

7.烤箱200度预热10分钟，再将蛋挞放入预热好的烤箱中，中层，200度，上下火，约20分钟

7 preheat oven to 200 degrees 10 minutes, and then Egg Tart into the preheated oven, 200 degrees, middle, upper and lower fire, about 20 minutes

8.烤至挞皮呈金黄色，蛋挞中有焦黄色点即可

8 tart baked until golden brown skin, with focal points can be Egg Tart in yellow

烹饪技巧1、蛋挞液倒入挞皮时，七分满即可，不要倒满了，否则挞水太多的话烤时会溢出；

Cooking Tips 1, egg liquid into the pastry dough when, you can at least seven points, do not fill it up, baked or tart too much water will overflow.

2、如果想要其他风味，可以在挞水里加上煮熟的紫薯小丁，或者蜜豆、水果丁什么的。

2, if you want other flavor, can be cooked in water with tart purple potato cubes, or beans, fruit Ding what.