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Kangyou | 03-Mar-08 | Pie & Tart | (334 Reads)

Egg Tart

Picture

酥皮 Egg Tart

油皮
面粉 75g
酥油 100g

put in fridge about 10 mins

水皮
面粉 75 g
蛋黄 20
冰水 30

Filling :-
1) Sugar 40g + Water 140g (boil)

2) 2 Eggs (100g) + Condensed Milk

Mix 1 + 2, then sieved