shortbread egg tart shell 港式蛋挞皮 + pumpkin pie filling [use up evaporated milk]
![shortbread egg tart shell 港式蛋挞皮 + pumpkin pie filling [use up evaporated milk]的做法](https://i2.chuimg.com/1b271493c921424d8fe4b5eaba068842_5712w_4284h.jpg?imageView2/2/w/660/interlace/1/q/75)
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人做过这道菜
Bonkers
https://www.youtube.com/watch?v=u0IYLSxbTcQ
tart shell（10个)
低筋面粉180克，
黄油112克，
糖霜48克，
全蛋液25克 -- used half egg
蛋挞液，糖70克，沸水47克，鸡蛋2个，三花淡奶42克
pumpkin pie filling --- for 10 tin, only need half of pumpkin pie filling, has 2 extra tin and 1 jar
消耗淡奶用
https://www.youtube.com/watch?v=n5BSsciwcog
this is for a whole pumpkin pie
2 cup pumpkin puree
½ cup packed light brown sugar
3 large eggs
¾ cup evaporated milk
1 ½ tsp finely grated fresh ginger
¾ tsp ground cinnamon
⅒ tsp ground cloves
⅒ tsp salt
tart shell（10个)
低筋面粉180克，
黄油112克，
糖霜48克，
全蛋液25克 -- used half egg
蛋挞液，糖70克，沸水47克，鸡蛋2个，三花淡奶42克
pumpkin pie filling --- for 10 tin, only need half of pumpkin pie filling, has 2 extra tin and 1 jar
消耗淡奶用
https://www.youtube.com/watch?v=n5BSsciwcog
this is for a whole pumpkin pie
2 cup pumpkin puree
½ cup packed light brown sugar
3 large eggs
¾ cup evaporated milk
1 ½ tsp finely grated fresh ginger
¾ tsp ground cinnamon
⅒ tsp ground cloves
⅒ tsp salt
用料
| egg | 0.5 |
shortbread egg tart shell 港式蛋挞皮 + pumpkin pie filling [use up evaporated milk]的做法
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mix
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fill
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bake at 446F/230C for 10 mins, then 302F/150C for 10 mins
-4/13/2024: baked at 430F for 10 mins, then 350F for 15 mins
