EggTarts
http://bambolinairis.multiply.com/journal/item/125
泰昌蛋撻
皮：
低筋麵粉220 克
牛油110 克
淡奶3湯匙
砂糖1湯匙
餡：
雞蛋6隻
砂糖140克
水1杯
淡奶1杯
吉士粉1湯匙
做法：
1. 先將麵粉與牛油慢慢融入，加入砂糖和淡奶等搓成麵糰，工場用大型攪拌機，在家可用迷你攪拌機或以手慢慢搓成皮。將麵糰搓成直徑約1吋半圓柱體，搣成圓球狀。
2. 以烏卒卒帶油性的麵糰，吸走撻模內的「鑊撈」，焗出來的蛋撻才會乾淨。（自家製省這步驟）
3. 將圓球搓圓壓扁套入模內，邊轉圈邊以拇指將撻皮壓入，直至完全貼住撻模。
4. 將蛋漿餡料全部拂勻，注入蛋撻模內至8成滿，放進預熱焗爐，以400度高溫焗10分鐘。
5. 然後轉200度焗10分鐘至蛋撻內外熟透即成。
Taichang Egg Tarts
Crust:
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220 grams of baking flour
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110 grams of butter
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3 tbsp of condensed milk
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1 tbsp of sugar
Filling:
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6 eggs
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140 grams of sugar
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1 cup of water
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1 cup of condensed milk
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1 tbsp of custard powder
Directions:
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First, mix the flour and butter. Add the condensed milk and sugar, and mix into a dough. Factories use giant mixers, but at home you can use a mini-mixer or slowly mix it by hand. Roll the dough until it is rolled out long and 1" in diameter, then break it into chunks and roll them into balls.
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Clean out your tart pans (this is mainly for large-scale operations; home users can skip this step, although it is important to note that spotless pans are vital to ensuring a clean crust for the egg tarts).
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Flatten the dough into each tart pan, turning as you flatten, until the entire piece of dough is stuck to the sides of the pan.
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Pour the filling into the crusts, filling to 80% full. Put the pans into an oven preheated to 400℉ and cook for 10 minutes.
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Lower the temperature to 200℉ and cook for 10 more minutes, or until the egg tarts are cooked all the way through.
Egg tart recipe (按照这样的比例大概可做12个，想做多一点，比如：24个，就需鲜奶200ml，鸡蛋4个。如果你无需担心血脂高等，也可用全蛋黄做，味道更好。）
2 eggs
100 ml homo cream (or milk, but cream flavor is better)
Tart shell (buy at Save-on-food or Superstore, frozen it after use for one time of 12 shells )
5 teaspoon sugar (adjusted by personal taste)
1. Preheat oven to 350 F, Stir eggs with cream and sugar, becoming into mixed liquid
2. Fill in mixed liquid into the tart shells
3. put the tarts on bottom of baking pan
4. bake for 8 to 10 minutes ( more tarts, more minutes needed)