Active prep25 分鐘
Rest & chill10 分鐘
Bake15–20 分鐘
Makes小份量
Difficulty中等難度
Method 做法
01
準備雞蛋
將蛋黃與蛋白分開，蛋白冷藏備用。蛋黃加入5克砂糖拌勻，再篩入麵粉及粟粉。
02
煮蛋黃糊
將牛奶及牛油加熱，慢慢倒入蛋黃糊並攪拌。倒回鍋中以小火煮至濃稠。
03
放涼並預熱焗爐
拌入雲呢拿後放涼。焗爐預熱至180–190°C／355–375°F。
04
準備焗盅
用軟化牛油由下向上掃勻焗盅內側，再均勻沾上一層砂糖。
05
打發蛋白霜
蛋白加入檸檬汁打發，分次加入30克砂糖，打至挺身有光澤。
06
輕柔拌合
將蛋白霜分三次輕柔拌入已放涼的蛋黃糊，盡量保留空氣。
07
入模及抹平
將麵糊倒入焗盅並抹平表面，用乾淨拇指沿杯邊劃一圈，幫助梳乎厘均勻升高。
08
焗製及享用
焗15–20分鐘，期間不要打開焗爐。灑上糖霜後立即享用。
Recipe testedBaked in Hong Kong styleShared worldwideCreator tested toolsRecipe testedBaked in Hong Kong styleShared worldwideCreator tested tools
Tools used in this recipe
Watch & bake along
Follow along as MolalaCook makes crisp, caramelised Portuguese egg tarts step by step.
Bake · Share · Smile✦烘焙小貼士+
打發蛋白時，攪拌碗及打蛋器必須乾淨無油；少量油分也會令蛋白霜難以打發。
↔拌合貼士+
拌入蛋白霜前，蛋黃糊必須完全放涼。輕柔拌至顏色均勻便停止。
♨立即享用+
焗爐必須充分預熱，焗製期間不要開門。梳乎厘出爐後會自然回落，請立即享用。
You may also love
Comments 留言
Recipe notebook · 食譜留言簿
Excellent recipe and directions. I prefer the souffle a little lighter, so added one more egg white. Also replaced the lemon juice with the Cream of Tartar and they seem to have risen higher. Thank you so much for the recipe and the detailed instructions, they’re very helpful.