『食材』
180 克 奶油(约含18%脂肪),
140 克 牛奶
80 克 细砂糖
15 克 甜炼乳
4 颗 蛋黄
15 克 低筋面粉, 过筛
20 个 市售蛋挞皮, 恢复室温
『做法』
1.预热烤箱至200°C。
2.将奶油、牛奶、细砂糖和甜炼乳放入主锅，以4 分/37°C/速度 1加温。
3.加入蛋黄和低筋面粉，以2 分/速度 3混合成蛋挞液。
4.将蛋挞液倒入蛋挞皮，约9成满。放入预热至200°C的烤箱烘烤，以200℃烤18-20分钟，或烤到蛋挞液凝固，表面成焦黄色为止。趁热或放凉后享用。
Ingredients
180 g cream (about 18% fat),
140 g milk
80 g caster sugar
15 g sweetened condensed milk
4 egg yolks
15 g low-gluten flour, sifted
20 commercial egg tart wrappers, restore room temperature
Direction
1. Preheat the oven to 200°C.
2. Put the cream, milk, condensed sugar and sweetened condensed milk in the mixing bowl and heat 4 min/37°C/speed 1.
3. Add egg yolk and low-gluten flour, mix 2 min/speed 3 into egg tart liquid.
4. Pour the egg tart liquid into the egg tart crust, about 90% full. Bake in an oven preheated to 200°C, and bake at 200°C for 18-20 minutes, or until the tart liquid has solidified and the surface is browned. Serve while hot or cool.