（葡式蛋撻）經澳門傳入香港的著名點心，採用傳統螺旋狀千層酥皮，口感極為酥鬆。以及烘烤出焦糖斑點的表面見稱。，

#Portuquese egg tart#food #dessert##FruityJelly#Portuquese coslast #ColorfulDesserts #EasyRecipes #SweetTreats #KidFriendlyFood #PartyFavorites #fruitjellycake #fruity https:// yummykitchentv... #delicious#cooking #recipe I #甜品控＃甜品治愈#甜品美食#甜甘 #五星出品＃美食vlog美食分享#美食教程#在家做美食 #鹹點美食#酒會小食#美點雙輝#下午茶#葡式蛋撻 葡式蛋撻Portuquese egg tart 材料： 2塊麥酥皮puff puff pastry （一般烘焙店可找到It can be found in ordinary bakeries.） Roll the puff pastry into a diameter of about 3.5 cm, freeze it for half hour and cut it to a width of 1.5 cm. When the pastry is put into the mould, preheat the oven at 180 degrees and bak for about 30 minutes, and then freeze it for later use. 葡式蛋水份量egg filling: 140ml 鮮奶milk 170ml fresh cream 1枝雲呢拿條 vanilla seed 6克低筋麵粉 cake flour 85克蛋黃 egg yolk 35克砂糖 sugar 2克盬 salt After the egg water is mixed, pour the egg water into the baked half-cooked tart shell, preheat the oven at 200 degrees and bake for 15 minutes, and then it can be baked in caramel. This portion can make about 8 Portuguese egg tarts.