澳门特产----葡挞
蛋挞、椰挞、葡挞，广东出名的“三挞”。其中以葡挞的蛋液最烤功夫！曾经调整过温度、材料的份量（都是因为烤不出焦斑）....经过无数次实验后，终于烤出了我想要的样子了！挞皮也是自制的，因为木有蛋挞皮卖😭😭可以买得到蛋挞皮的就绝对不要自己弄啦，实在太费时间了……实在想吃，又不想自制、买不到蛋挞皮，可以买puff pastry试试。And .... let's get started now!!!!
*建议大家把以下份量减半，因为我烤了将近20个葡挞
250克面粉➕两克盐➕150毫升水（可根据面团的湿干程度调整）搓成面团，用保鲜纸盖住，静置半小时
150克黄油➕15克面粉搓成团，（两张烘培纸，一张垫着黄油面团，一张盖在黄油面团上，这样擀的时候就方便一点）擀成正方形后（请忽略原图😥我的功力也只能擀成这样了），放至冰箱冰冻10分钟
把面团擀好，把黄油团放在上面，面团必须要能保住整个黄油团（我的黄油团擀得太大了，大家要吸取教训，擀得厚一点、面积小一点）
大概擀成这个样子
折法如图
折法如图，然后用保鲜膜包好放至冰箱20分钟（这样的步骤要重复3次，每次擀好后都要放冰箱20分钟，然后再拿出来擀）
50克糖➕45克炼奶（用60克水冲开），用微波炉加热至糖融化；再加入250毫升淡奶油、5个蛋黄、1茶匙香油精，用叉子搅匀（这样可以减少空气打进蛋液里）
最好将蛋液过筛一次，这样烤出来的蛋液会比较光滑
（准备好的蛋液可以放冰箱2-3小时，我觉得效果会比较好）
把面团擀薄，拿杯子盖一个塔皮的模样
放到模具里，用叉子在底部插几个小洞洞
倒入蛋液，450华氏度烤25分钟
吃下去超酥的，酥到掉渣啊！而蛋液又嫩……太好吃了，觉得花了这么多时间真是值了！果然失败乃成功之母👍👍
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好东西要晒出来和朋友分享
July 20, 2018
好厉害啊