餃子皮
材料
中筋麵粉 128克
水 79克
米糠油 1/2茶匙
(黄金比例是 粉 3 ： 水 1）
做法：
1. 把中筋麵粉和油放入容器中，再將水慢慢倒入直到揉成面糰即可停止加水。
2. 將面糰放在桌上用力來回揉捏，揉至表面光滑為止。
3. 盖上保鲜膜休面团15分钟。
4. 把面糰搓成直徑約2公分的圓條狀。
5. 將麵粉條再用刀分切成約1公分的小塊，整理成圓形後，用手掌將每一小塊壓成圓餅狀。
6. 一手拿捍面棍，一手拿小圓餅狀的面糰，以順時鐘方向旋轉的方式慢慢桿成直徑約7公分的餃子皮。
餃子餡
材料：
3湯匙 切碎的沙葛
6湯匙 切碎的裡脊肉（豬肉/雞肉）
4只 大蝦（剁碎）
幾滴 香油
4-5滴 液體氨基
1大匙 胡蘿蔔切絲
胡椒粉 少許
Dumpling skin
Ingredients:
128g flour
79g of water
Rice bran oil 1/2 tsp
(best ratio is flour 3 : water 1) if using 3 cups of flour, then add 1 cup of water
Steps:
1. Place the flour and oil into the container, then pour water slowly and knead till dough is formed and can stop adding water.
2. Place the dough on the table continue kneading until smooth surface.
3. Cover with plastic wrap and rest dough for 15 minutes.
4. Roll dough into 2 cm strips.
5. After the flour with a knife and then cut into strips about 1 cm pieces, organized into a circle, with the palm of each piece will be pressed into round cakes .
6. stick in one hand and to defend the face in one hand and small round pie dough to rotate clockwise way slowly rod with a diameter of about 7 cm dumpling skin .
Dumpling Filling
Ingredients:
3 tbsp mini diced SENG KUANG
6 tbsp minced tenderloin meat (pork / chicken)
4pcs prawns (minced)
few drops sesame oil
4-5 drops Liquid Amino
1 tbsp shredded carrot
dash of pepper
迷你蛋塔
直徑5-6cm塔模做4個
一.餅乾塔皮部份
材料:
低筋麵粉45g,高筋麵粉5g,糖粉10g（我用有机蔗糖）,無鹽奶油15g,
奶粉5g,全蛋液18g
做法:
1. 把無鹽奶油+糖粉用打蛋器打至泛白呈現乳霜狀態
2. 將奶粉加入攪拌均勻
3. 雞蛋打散分2次加入,每一次都要確實攪拌均勻才繼續加
4. 將過篩的粉類分2次加入使用括刀按壓的方式混合成團狀
(不要過度攪拌避免麵粉產生筋性影響口感)
5. 混合完成的外皮麵團用保鮮模包裹放入冰箱冷藏至少30分鐘
6. 將冰的麵團取出,平均分成4份(每份約25g)
7. 每一個小麵團在手心中滾圓
8. 將滾圓的小麵團稍微壓扁,2面都沾上一層低筋麵粉
9. 沾上低筋麵粉的麵皮放入塔模中
10. 一邊旋轉一邊用大姆指慢慢按壓將麵皮壓薄至充滿整個塔模
(厚度儘量一致才不容易破)
11. 做好的蛋塔皮間隔整齊放入烤盤中
二.蛋餡部份
材料:
雞蛋(大)1顆, 牛奶63ml, 細砂糖15g, 香草提取 几滴
做法：
1. 把雞蛋+牛奶+細砂糖和香草提取精，用筷子搅拌均勻。
2. 攪拌均勻的雞蛋牛奶液用濾網過濾2次。
3. 把蛋液倒入塔模中約9分滿。
4. 放入已經預熱到180度c的烤箱中(下面的位置）烘烤8-10分鐘至塔皮部份開始上色。把溫度調低至１６０度c，注意內餡開始漲起來時，把烤箱門開２－３寸的縫隙。烤２－３分鐘或內餡凝固即可。 （用牙籤插入並可以直立）
5. 烤好取出稍微涼一些就可以倒出來脫模放涼。
Mini Egg Tarts
Ingredients of crust:
45g cake flour
5g bread flour
15g unsalted butter
10g icing sugar (I use organic cane sugar)
18g egg, whisked
10g milk powder
Ingredients of custard:
1 large egg
15g castor sugar
63ml full cream milk
few drops vanilla extract
Method (making crust):
1. Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.
2. Add in whisked egg, half at a time, beat over low speed. Add milk powder, mix well.
3. Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough.
4. Wrap dough with cling wrap and refrigerate at least 30 minutes
5. Remove the hard crust dough, divide into 4 parts (each approximately 25g)
7. Roll each small rounded dough with hands
8. Place the dough slightly rounded squash , coat with some flour and put into the tart mold
9. while rotating slowly with the thumb pressing the dough to fill the mold to make an even tart shell. ( consistent thickness so that it is not easily broken)
Method (making custard):
1. Place the eggs, milk, sugar and vanilla extract, stir well with chopsticks .
2. Sieve through mixture with strainer by twice.
3. Carefully pour egg mixture into each tart shell till 90% full.
Method (baking tarts):
1. Preheat oven to 180C. Position rack in lower third of oven. Bake tarts for 8 to 10 minutes until the edges are lightly brown.
2. Lower the heat to 160C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 3 to 5 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.
