First Attempt - Traditional Dessert "Hong Kong Egg Tarts / 传统甜点“香港蛋挞”

Food is my passion and I love to entertain it，I have always been a cooking and baking enthusiast but I have no talent. With sufficient experience, I will add something to my kitchen again! I always surfing & craving for foods in web as I learned a lot about cooking and baking knowledge. My attempt today is my all times favorite & also well known traditional dessert "Hong Kong Egg Tarts". Here you are the recipe：

我热诚予食物和喜欢享受它，我一直是一个烹饪和烘焙的爱好者，但没有天生的天赋。 既然自己也是刚学烘焙就先找几种不易失败的法子做，不要贪多嚼不烂。等有了充分的经验了，再添加需要的东西吧！每天当我有空就在网上“游来游去”，学到不少烹饪和烘焙的知识。 我今天的尝试是我最喜欢和出名的传统甜点“香港蛋挞”。 所以，我决定尝试一下,食谱如下：

Ingredients of crust: （皮成分）
200 gm plain flour 普通面粉
25 gm cake flour 蛋糕面粉
125 gm butter 牛油
55 gm icing sugar 糖粉
1 egg, whisk 1粒蛋，拂
a dash vanilla extract 少许香草精

Ingredients of custard:（餡料）
2 eggs 2粒蛋
70 gm caster sugar 蓖麻糖
150 gm hot water 热水
75 gm evaporated milk 淡奶
½ tsp vanilla extract ½茶匙香草精

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 vanilla extract, 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. Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.

（制作外皮方法）：

1. 将牛油置于室温直至软化。 用电动搅拌器以中等速度将奶油和糖搅拌均匀，直至混合物光滑，蓬松且颜色浅。
2. 一次加入半个蛋，低速冲击。 加入香草精，拌匀。
3. 分两批进行面粉筛选，用抹刀在添加之间刮下碗的两侧，并确保所有配料都很好地结合在一起。 揉成面团。
4. 将面团擀成1/2厘米厚。 用饼干切割面团，它的大小只比你的馅饼罐头小一点点。 将馅饼罐头中的面团一个接一个地排成一行。 用拇指轻轻按压面团，从底部开始，然后直到两侧。 在按住面团的同时，顺时针/逆时针转动酸挞罐以制作均匀的挞皮。 修剪掉多余的面团。

Method (making custard):

1. Add sugar into hot water, mix until completely dissolved.
2. Whisk egg with evaporated milk. Pour in sugar water. Mix well.
3. Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.

（制作蛋羹的方法）：

1. 将糖加入热水中，混合至完全溶解。
2. 用鸡蛋清蒸牛奶。 倒入糖水。 混合好。
3. 过滤鸡蛋混合物，以去除任何泡沫到茶壶中。 小心地将蛋液倒入每个挞皮。

Method (baking tarts):

1. Preheat oven to 200C. Position rack in lower third of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown.
2. Lower the heat to 180C. 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 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.

方法（烤馅饼/蛋挞）：

1. 将烤箱预热至200℃。 将烤架放置在烤箱的三分之一处。 烤馅饼/蛋挞10至15分钟，直到边缘呈浅棕色。
2. 将热量降至180℃。 密切关注他们。 一旦你看到蛋奶酥被膨化了一下，拉开烤箱门大约2到3英寸。 再烘烤10至15分钟，直至馅饼/蛋挞熟透。 只需将一根牙签插入奶油冻。 如果它冻结就完成了。

I hope you enjoyed my epic failure on the outlook but the egg tarts ended up tasting delicious especially my family love it!! 虽然卖相不好看，有一点失败，但是品尝美味，特别是我的家人喜欢它！