shortbread egg tart shell 港式蛋挞皮 + pumpkin pie filling [use up evaporated milk]

作者： 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

用料

• egg 0.5

shortbread egg tart shell 港式蛋挞皮 + pumpkin pie filling [use up evaporated milk]的做法步骤

步骤 1

mix

步骤 2

fill

步骤 3

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

菜谱创建时间：2024-04-15 03:02:40