輕鬆幾個步驟在家也能做到新鮮出爐香噴噴的蛋撻~相對於酥皮,我更愛曲奇皮蛋撻😋你們呢?★港式蛋撻做法 Hong Kong Style Egg Tarts Recipe★6個 6 servings撻皮 Tart shell低筋麵粉Cake flour 90克(g)無鹽牛油(奶油) Unsalted butter (室溫 room temperature) 45克(g)糖霜Icing sugar 20克(g)蛋黃 Egg yolk 1個餡料 Filling熱水 Hot water 60毫升(ml)淡奶 Evaporated milk 60毫升(ml)全蛋液 Beaten egg 50克(g)白砂糖 Sugar 25克(g)FB & IG& youtube: 嚐樂 The joy of taste