Egg tart | Most detailed recipe! Skills to make multiple layers!

• Ingredients 1:
All-purpose flour 125 grams, 0:18
White granular sugar 10 grams, 0:20
Salt 2 grams, 0:22
Butter 1: 20 grams, 0:30
Butter 2: 90 grams, 0:53
Water 60 grams, 0:32
• Ingredients 2:
Eggs 2,
Milk 120 grams, 3:32
Light cream 50 grams, 3:36
White granular sugar 40 grams, 3:39
Custard powder 10 grams, 3:42
• Temperature setting: preheat the oven with upper heat and bottom heat 200 degrees, bake it for 8 mins in bottom layer of oven, then move it to the middle layer and bake it for 22 mins.
• The temperatures in the recipe are all in celsius degrees. Fahrenheit degree=celsius degree*1.8 + 32°F。
• The weights of ingredients in the recipe are all in grams.
• Please click the little bell button to subscribe to my KZbin channel, or please click the link here→ bit.ly/3mzUVzT
• The numbers behind the ingredients are the time points about when we mentioned the ingredients in the video. If you prefer the recipe in text form, or if there is a problem of hearing impairment, please check the recipe according to the time points.
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#Recipe #ChineseCuisine #FlourFood #Desserts #CakeRecipe #HomemadeFood #Breakfast #Baking #BreadRecipe #Cooking #TeachCooking#DailyRecipe #EasyRecipe #TastyFood

[@younisun1449]

很喜欢这个视频，老爸的厨艺精致而完美，儿子的摄影和解说专业而到位，欣赏之余更体验到其中浓浓的父子之爱....真是享受！我因为“好吃”而喜欢烹饪艺术，看过许多美食制作视频，但都不及“老爸的美食”从制作得如此完美！非常感谢！

[@jennyxiao7480]

能感受到老爸的心意😍👍 每一款美食都很漂亮 高端 养眼 易学😄👍😍 给老爸点赞👍 给小帅哥点赞👍😍

[@risingsun1156]

是我看过最漂亮的葡式蛋挞教学，专业👍👍👍

[@teresachan400]

我非常喜歡老爸的視頻。講解的清楚利索。每款都想要試著做。謝謝您！

[@Keke2317]

喜欢这个节目，把好复杂的东西用简单的方法表述出来，给我们好大帮助啊👍👍

[@sixjune9224]

昨晚整理冰箱看到还有一盒trader joe's的千层酥，找Recipe过程中发现这个简单易改的Recipe甚是喜欢，果然做出来很好吃冷了更好吃!good Recipe

[@hewchinchoong5041]

根据您的方法做了，皮很酥，而且不会太甜。好吃，谢谢您的分享🤤

[@weichen7079]

跟着老爸的视频做非常成功！家人都很喜欢😘自己也很很有成就感👍

[@floraflora9372]

老爸先生謝謝您分享😋😋🙏🙏

[@yingruan1803]

非常感谢 谢谢分享

[@user-gm2hf2vu5m]

太棒的教學了，我喜歡

[@abdmmt8187]

尝试过KZbin上非常多的蛋挞皮配方，但是这个的皮做出来是最好的。烤出来层层分明，非常地酥！

[@lilyge2670]

旁白解说清楚明了！謝谢！辛苦了！👍🍵💐👏

[@bounmilly6519]

謝謝分享 我最喜歡學做千層蛋塔皮 做了好多次都失敗 不理想 我一定要學您的教法試々 真希望能成功得學會

[@Erin503Wang]

看起来 好好吃！ 自己试过几个食谱，面皮容易失败。这个比较起来做的特别仔细，特别是放模具的手法！棒！

[@ivyjellyartist4061]

好喜欢老爸的每一个视频，教导解说都非常详细

[@junylud.z9144]

必须关注，点赞👍

[@starsvgrgo301]

老爸太厲害了！無意中發現的影片，立即訂閱了！

[@Shyan68]

超超超超超厲害的，解講很清楚，推。

[@Luckissme]

受用大。謝謝

[@Chandlerolz]

这个蛋挞皮看起来好酥脆啊！是我想要的效果了🤤

[@hinwengwong6099]

超级喜欢 👍😘

[@lucial9887]

我妈的最爱，我要去做给她吃!谢谢分享!

[@Axia262]

喜欢你们的视频！

[@jinpingzhang5130]

真的是最完美的美食视频👍

[@Martina-xu1sl]

举双手赞成👍😍🥰😘😋

[@fonghuang370]

谢谢分享，辛苦啦

[@chanserena1430]

好👍👏

[@chuandu7618]

最好有食譜字體現出來感恩

[@user-uw6vq7zu7t]

成功了 我又加了炼乳 太好吃了

[@javierchang1]

Amazing. Great Dad....

[@angelpoon9927]

棒棒哒👍

[@tenlias]

最後那邊蛋塔滑下來 特別家常有趣哈哈哈!!!

[@Cat-tz2wc]

先赞再看

[@Amhuaren]

老爸的厨艺太完美了。感谢你和儿子的精心制作的视频，把复杂的烘焙以简单的手法呈现出来，让我们小白能够模仿制作，太棒了。谢谢！ 请问你使用的温度都是摄氏温度吗？

[@erikaeyasvergara6175]

Hi there! Greeting from the Philippines. I am so happy to land in your channel. I've been making couple of pastel de nata for months now and this is the kind of look that i want to copy that puff dough on the side. :) I can't wait to try your recipe tomorrow. Btw, i hope i can look for the custard powder here as well.

[@edwinsmith1113]

好吃

[@axia2868]

皮太厚了

[@jenicegunawan1296]

Thank you for your recipe, can I use margarine insteads of butter?

[@happyliang389]

老爸厉害，什么都会做

[@jinpingzhang5130]

对，所有点心都没有添加剂，吃起来又新鲜又放心。

[@christinalilychan773]

Very good.

[@tonychenbyang]

我很喜欢“老爸时光” 做的美食，我订阅了你们的频道，但KZbin 在国内看不到的，我想知道在国内如何看到“老爸时光”的完整视频，请告诉我，非常感谢🙏

[@manman5818]

请教一下，最后一次皮干开后尺寸大约多少？谢谢🙏！

[@teresachan400]

老爸，請問一下蛋撻食材裡淡奶油是什麼？是淡奶媽？or whip cream?

[@yuanerch]

我做出来的挞皮底部感觉很厚也没有烤酥，面感觉比较死，可是边缘都快烤糊了，是不是按压挞皮的时候要特意把底部弄薄一些呢？

[@Martina-xu1sl]

蛋挞是妈妈大爱的甜点，果断推荐她在小红书里搜老爸的食光，自己动手做起来😍🥰😘😋

[@Grace-hz4ub]

天啊看起來比葡式蛋塔還美味!!

[@giantbird]

great

[@nylau123]

請問蛋白要放在蛋液裡嗎？ 或只放蛋黃？

[@royclassj3d]

請問我烤完出來後, 底部濕濕軟軟的. 要如何改善這個問題呢?

[@bhz3350]

请问老爸，可以教我做老式的奶豆吗，这是我最宝贵最难忘的童年回忆，可以吗？😋❤️❤️

[@bhz3350]

@@LBDSG1966 多谢回复❤️好期待😋

[@jenniferkeyes2242]

很想学炸豆腐果，可以炸的像卖的一样泡泡的，可以出视频吗？

[@jenniferkeyes2242]

@@LBDSG1966 还是很期待老爸能够成功的征服油豆腐果！

[@annehuang2706]

黃油共110克面粉125克份量差不多一样？

[@bennylee8479]

可以用有盐黄油吗？

[@dreamcake829]

請問同一份量如改用低筋麵粉得嗎

[@sammytang1254]

可以出个凤梨酥的视频吗？

[@ccp0906]

请问用剩下的蛋挞皮要如何保存？

[@shijj6900]

问一下，前后做一下用时多长？

[@scorpioer3755]

老爸，蛋挞液是只用蛋黄吗？

[@ngtawee]

乾面皮破了还有补救方法吗

[@user-fj4pw5yp1i]

厨宝烤箱可以吗？火温是多少？麻烦回复一下 谢谢。

[@meipingduan3091]

大拇指推的时候没有出千层，放入烤箱10分钟后观察，蛋挞皮有一半缩了，蛋挞液流边上了。有些没缩。蛋挞液倒入的都一样多8分满。每次失败以后，我就给自己唱一句“没有人能够随随便便成功”😄

[@meipingduan3091]

第二次做，出酥了。但是考完之后还是和第一次一样，底部是湿乎乎的

[@liqundeng7136]

请问黄油什么牌子的，颜色很黄，我通常Costco买的黄油颜色偏白

[@jc-lt5ds]

可以告知蒸炉是什么型号？

[@HESHOUTANG]

能否每次把材料写在下面😀

[@rainlee3013]

请问蛋挞模具的尺寸是多大! 谢谢!

[@cindyweng3030]

没有奶油拿什么替代呢

[@helenlin2364]

请问老爸，皮卷好之后需要放冰箱冷藏或者冻硬吗再切吗？

[@wjohan1029]

冷藏。不需要冻

[@user-rf3go7no5f]

这配方可以做几个呀

[@maryxu7665]

哇 你老爸真是厉害，蛋挞皮的层次分明、薄如蝉翼，做的非常到位👍👍👍👍，而且看他做也不是那么难和复杂😀😀 看过许多其他视频做蛋挞皮，很复杂，讲解啰嗦，废话一大堆、浪费观众宝贵的时间🤬🤬🤬🤬

[@jc-lt5ds]

我说的是Toshiba 蒸炉。视频时间可否稍微长一点？谢谢🙏！

[@jc-lt5ds]

我说的是有个视频里你爸爸用的是toshiba蒸烤炉，我现在没办法找到那个视频，我只是想了解一下那个蒸烤炉的型号。谢谢！

[@annehuang2706]

鸡蛋2只蛋白蛋黃分开了，沒有看到你的蛋白怎么用的。麻烦回复一下謝謝。

[@VinVin-iz9jp]

這個黃油好黃呀！

[@helenlin2364]

我爸，每次折之后是不是要放冰箱冷藏松弛？

[@abdmmt8187]

这个看情况，如果你的面团能继续幹开，黄油没有融化的情况下，可以继续幹开折层，不然就可以松弛15分钟。

[@yanpingliang7548]

老爸能否出一期老婆饼？

[@yanpingliang7548]

谢谢老爸的回复，为什么我做的面包放凉后会变硬呢？没有蛋糕店里做的松软

[@hailinjiang362]

师傅 我已经尝试两次了 味道很好。可是塔皮一烤就回缩 请问是什么原因呀？

[@mintan7186]

@@LBDSG1966弄塔皮时会回缩，这是什么原因。

[@skytalent]

请问你所使用的黄油是无水黄油吗?你的配方能以一般的普通牛油来制作吗？

[@skytalent]

@@LBDSG1966 谢谢您的回复。请问动物黄油与牛油是否有所不同?

[@sussygutter9756]

视频一分钟的时候说的 “及时粉”是啥？🤨

[@luluivy8493]

老爸！为什么我蛋挞皮进烤箱就回缩！液体流到处都是！第二次我把皮冷藏了还是这样

[@user-vw4mv4yr9s]

建議擀折的過程 重點過程可以一氣呵成.. 擀一次三折 鏡頭剪接一次..看不出來哪邊是頭哪邊是尾而且是從哪個方向擀往哪邊? 撇開這個不說，我覺得很好，謝謝教學。

[@meipingduan3091]

这蛋挞太棒了！请问什么是吉士粉？

[@thomashawaii]

custard powder

[@user-uv6ws4vn3f]

請問淡奶油是什麼?

[@user-fj4pw5yp1i]

请问师傅 雅斯特 滋美酥油 做得了吗？

[@user-fj4pw5yp1i]

@@LBDSG1966 这个苏油有点稀，不知道冷冻过后行不行，没式过，怕失败😁

[@qinzhu8165]

没字幕

[@alicek412]

Haven't try this recipe out yet. But I translated the video and wrote up the instructions in English. Hope this will help some of you that need it. Wrote the following instructions after watching the video: In a bowl, add the following: 125 g all purpose flour, 10 g sugar, 2 g salt and 20 g butter (assume this is unsalted butter since most baking recipes use unsalted butter) Add in 60 g water (plus or minus 5 g depending on the flour, if too wet, - 5g, too dry, + 5g) Knead the dough by hand until smooth. If temp is warm, might need to refrigerate the dough several times to prevent the butter from melting. Wrap the dough in plastic and refrigerate Butter slab: Use parchment paper to wrap the 90 g butter into a square shape With folded corners on the bottom - use rolling pin to press the butter into a slab until it fills the corners of the parchment paper Refrigerate the slab of butter for 1/2 hour 1/2 hour later, take pastry dough out and roll it flat and big enough to wrap the butter slab Wrap butter slab and pinch together the dough openings Lightly flour the dough slab and gently press to roll out the dough (1st fold) Fold the dough into thirds Gently press and roll out the dough again (2nd fold) Fold the dough into thirds Gently press and roll the dough again (3rd fold and final) Fold into book format - 4 folds Refrigerate for a short time (no specific time told here) Roll out the dough gently and roll it up and wrap with parchment paper and chill in refrigerator Divide (cut) the dough into 12 pieces (same size as store bought) Put dough cut side up, dip thumb into flour and using floured thumb to press and push the dough up the side of tart mold. Important to push gently and press up. Important to refrigerate the pastry after it is pressed into the molds Filling: Mix the following together: 2 egg yolks, Milk 120g, Whipping cream 50g, Sugar 40g and Custard powder 10g (can skip the custard powder, optional) Put the mixture through a strainer Fill the tart (pastry shell) with filling mixture to 1/3 to 1/2 full Bake at 200 C (392 F), bottom rack 8 minutes then move to middle rack, bake 22 minutes

[@alicek412]

@@LBDSG1966 You are very welcome. Really liked your video. I grew up in U.S. and have been here for over 50 years, but I can still speak and write Chinese. I just cannot type in Chinese. It is easier for me to refer to recipes in English. So, I translated your recipe for myself, then thought I should just share it with others that might be interested or need it. I tried your recipe yesterday and the pastry crust is so good and flaky. Unfortunately I use a muffin pan and the size is very large compared to regular egg tart size, so the filling is not enough - I will adjust the amount for next time. Also in the U.S., our ovens are large and do not have separate top and bottom heat - just bottom heat. I adjust the baking time to be 30 minutes at 395 F using the middle rack but that was too long, browned too much. I will bake it at 390 F for 20 to 25 minutes next time and see if that would work better. Thank you for sharing your recipe.

[@alicek412]

@@LBDSG1966 glad this is helpful. Also in another video, you had Bread Powder, it should be Bread Flour. In Chinese, powder and flour is the same word, but in English, it is flour not powder.

[@kicapmanis69]

Hello..any chance you can translate to English please? I can't read chinese...thank you kindly😁

[@chanyui9442]

🥰👍

[@ivanjiang812]

皮破了一点点，还可以挽救吗

[@ivanjiang812]

慢慢的到处都来小洞了😭

[@adang2566]

不加淡奶油可以嗎？

[@won3513]

可以是可以，但做出来的蛋挞奶香不浓郁蛋腥味重会很难吃，当然只是我这么觉得。每个人口味不一样，有的人觉得不加也好吃。

[@adang2566]

@@won3513 因為淡奶油不便宜，而且很難保存， 做得不多，只好放棄

[@yunalu2798]

請問視頻下面的備註欄在哪裡？謝謝

[@dorisma4630]

它在該視頻“標題”末的右上角，V形三角符号： [ ^ ] 收起；[ V ] 延伸阅讀。 希望可以幫到你☺

[@yunalu2798]

非常感謝🙏

[@yurongzhang127]

做白案面点还是信任老爸的手艺，基本上不看别人的了

[@enipurwati4801]

please write the recipe in english.thank you

[@enipurwati4801]

@@LBDSG1966 I also can't speak english but for the recipe I can understan it.thank you

[@alicek412]

I hope this will be helpful. I translated this for my own use. In a bowl, add the following: 125 g all purpose flour, 10 g sugar, 2 g salt and 20 g butter (assume this is unsalted butter since most baking recipes use unsalted butter) Add in 60 g water (plus or minus 5 g depending on the flour, if too wet, - 5g, too dry, + 5g) Knead the dough by hand until smooth. If temp is warm, might need to refrigerate the dough several times to prevent the butter from melting. Wrap the dough in plastic and refrigerate Butter slab: Use parchment paper to wrap the 90 g butter into a square shape With folded corners on the bottom - use rolling pin to press the butter into a slab until it fills the corners of the parchment paper Refrigerate the slab of butter for 1/2 hour 1/2 hour later, take pastry dough out and roll it flat and big enough to wrap the butter slab Wrap butter slab and pinch together the dough openings Lightly flour the dough slab and gently press to roll out the dough (1st fold) Fold the dough into thirds Gently press and roll out the dough again (2nd fold) Fold the dough into thirds Gently press and roll the dough again (3rd fold and final) Fold into book format - 4 folds Refrigerate for a short time (no specific time told here) Roll out the dough gently and roll it up and wrap with parchment paper and chill in refrigerator Divide (cut) the dough into 12 pieces (same size as store bought) Put dough cut side up, dip thumb into flour and using floured thumb to press and push the dough up the side of tart mold. Important to push gently and press up. Important to refrigerate the pastry after it is pressed into the molds Filling: Mix the following together: 2 egg yolks, Milk 120g, Whipping cream 50g, Sugar 40g and Custard powder 10g (can skip the custard powder, optional) Put the mixture through a strainer Fill the tart (pastry shell) with filling mixture to 1/3 to 1/2 full Bake at 200 C (392 F), bottom rack 8 minutes then move to middle rack, bake 22 minutes

[@user-ke2sj3xw8n]

这老爸真会做糕点。 😁💬

[@helenlin2364]

皮会回缩，蛋挞液溢出来，这是为什么呢？

[@abdmmt8187]

烤过五十次以上蛋挞的一些体验：1. 面团卷成一条之后以及在模具捏好之后一定要松弛，不然就会回缩很厉害。2. 蛋挞液体得少放，松弛的时间越长，可以装8分满，不然就六七分满。3. 你可以一次性做好，捏好很多皮冻起来，下次拿出来不解冻直接烤的会比刚捏好直接烤的好很多。

[@helenlin2364]

@@abdmmt8187 我也烤过很多次，到现在的经验是，捏好后室温松弛越久越久，现在冬天还行，但是到现在感觉这个办法不行啊😅 下次试试你说的冻起来保存，然后直接烤。对了，我用的是不沾的钢碳材质蛋挞模具，是学厨牌子的，会不会铝合金的不容易回缩? 谢谢你的分享。

[@abdmmt8187]

@@helenlin2364即使冬天的话，厨房也是暖和的，应该在冰箱冷藏松弛，但是最好的是冰冻上。我会一次性做很多，放到模具里冻起来，随吃随烤，冻的直接烤会更加酥脆的

[@helenlin2364]

@@abdmmt8187 卷起来后冷藏松弛一夜，捏好之后马上冷冻是吗？那我下次就按你说的试试🤗

[@ringhyy]

@@abdmmt8187 今天刚做了第5次，满心欢喜打开oven，又是蛋液蛋皮混一起，又回缩了。这次是皮冰捏好冰冻了一晚直接拿出来上蛋液烤，结果还是。。。为什么别人做都那么容易成功，我的蛋皮老是回缩。

[@jellow762]

好容易破皮😭

[@user-jz9yq6be9x]

请问：1.水是常温水还是冰水？2.面皮擀好后放冰箱冷藏大概多久？5分钟还是10分钟？3.制作蛋挞液如果没有淡奶油可以吗？或者可以用什么代替？^_^期待你的回复^_^

[@user-jz9yq6be9x]

每一次的提问，谢谢你都抽空详细解答^_^……^_^

[@user-jz9yq6be9x]

刚才试了，面皮不知道是不是太薄了，一擀就破了(o^^o)还可以补救吗？^o^

[@yipchoikwan872]

C

[@huini1634]

烤出来的皮太硬，是什么原因?

[@huini1634]

@@LBDSG1966 什么是开酥?

[@queeniewong8541]

@@huini1634 就是皮没起酥😁差不多可以形容成没形成饼的酥感

[@limingolfer]

看看都解馋啊，不敢做啊，会一口吃光的，还在减肥呢

[@qinzhu8165]

试了，结果黄油全化了，不好擀面

[@lolo4076]

影片中有說，要反覆的拿進冰箱降溫，也就是說，要讓這個麵糰沒和好前，最好是低溫的，這樣黃油就不會呈液體狀，和好就好了。

[@lolo4076]

完全看完後，發現從頭到尾，麵體都需要低溫狀態，所以要注意麵體溫度。