![[Witi✿Kitchen]](https://imgproxy.icook.network/safe/rs:fill:100:100:0:0/q:80/plain/http://tokyo-kitchen.www.one-u-ytr.tk.s3.amazonaws.com/uploads/user/avatar/25314/8d10f94374cab6bf.jpg){kind=avatar}
[Witi✿Kitchen]酥皮蛋塔
![[Witi✿Kitchen]酥皮蛋塔](https://imgproxy.icook.network/safe/rt:fit/w:800/el:0/q:80/plain/http://tokyo-kitchen.www.one-u-ytr.tk.s3.amazonaws.com/uploads/recipe/cover/30412/8fe2a57217d885cb.jpg)
描述
千層派皮妙用，只要簡單的材料就可以烤出美味的蛋塔，Try It !
步驟
-
酥皮放至稍微軟化 依序捲起 成圓柱狀
-
切分約為八等份
-
少許手粉將塔皮整型 於塔模內 約比塔模大一些
-
牛奶煮糖 約90度 鍋邊冒小泡關火 加入糖拌勻 放至微溫
-
兩顆蛋略微打散 加入放涼的 (牛奶+糖)將拌勻的 蛋液
-
用濾網過篩 去除顆粒較大的雜質
-
放入塔模約8分滿
-
烤箱預熱180度烘烤18~20分
小撇步
1.若要酥皮層次更明顯 可以剪成塔模大小 剩餘的派皮 再擀捲成新的塔皮
2.可以加入1滴香草精 或香草莢 在煮牛奶的步驟
3.酥皮在烘烤的過程會膨脹 要用叉子或牙籤 搓一些小洞
4.烤箱需預熱10分鐘再使用，發酵時間到前10分鐘，可開始預熱。
![[Witi✿Kitchen]酥皮蛋塔：詹靖綸 一起做](https://imgproxy.icook.network/safe/rs:fill:360:360:0:0/q:80/plain/http://tokyo-kitchen.www.one-u-ytr.tk.s3.amazonaws.com/uploads/dish/photo/342828/63a54f805efe4300.jpg)
![[Witi✿Kitchen]酥皮蛋塔：Joyce Mei 一起做](https://imgproxy.icook.network/safe/rs:fill:360:360:0:0/q:80/plain/http://tokyo-kitchen.www.one-u-ytr.tk.s3.amazonaws.com/uploads/dish/photo/194999/4afc229bd76d856b.jpg)
![[Witi✿Kitchen]酥皮蛋塔：Bambina Hsu 一起做](https://imgproxy.icook.network/safe/rs:fill:360:360:0:0/q:80/plain/http://tokyo-kitchen.www.one-u-ytr.tk.s3.amazonaws.com/uploads/dish/photo/165844/a730fc1dafd12bf7.jpg)
![[Witi✿Kitchen]酥皮蛋塔：ellie 一起做](https://imgproxy.icook.network/safe/rs:fill:360:360:0:0/q:80/plain/http://tokyo-kitchen.www.one-u-ytr.tk.s3.amazonaws.com/uploads/dish/photo/162044/7be3a2a13c92eb95.jpg)
