How to Make Perfect Pastry 自製百搭撻皮
I love making my own pastry for tarts, pie and quiche. I know, it is easy and convenient to use the store-bought pastry and pastry shells, but seriously, the homemade one is so much better. Once you make your own, you will never like to use the store-bought one.
This pastry recipe can be the sweet one for, e.g. chocolate tart, lemon tarts, etc; or make the salty one for quiche. Very easy to make, little bit more time and effort, at the end it will all worth it.
很多人覺得做撻皮很難，步驟繁複，買現成的撻皮雖然方便，但自己做的味道更好。
這個塔皮食譜簡單易做，影片做的是鹹撻皮，用來做法式鹹批。也可加入雞蛋和糖，做成甜撻皮。撻皮金黃酥脆，充滿牛油香，只要學做這一款，以後做什麼巧克力撻、鮮果撻、檸檬撻便可用這個撻皮食譜呢！
In a large bowl, mix the flour and salt together. Then add in cubed butter, use your hands to crumble it. (If you make the sweet pastry, add in 45g sugar and 1/8 tsp salt)
Then add in 1 tablespoon of cold water, mix well to form a dough. If the dough is too wet, add more flour; if too dry, add more water. （for the sweet pastry, add one egg instead)
Wrap it with cling film and chill for at least an hour.
Sprinkle some flour on worktop, roll the dough to 1cm thick. Place the dough on the tart in, then cut the excess pastry. Then use the fork prick the pastry.
Place the parchment paper on top of tart shell, then place the beans in it for blind bake. Pop in preheated oven at 180C, bake for 15 minutes.
Take out the beans and parchment paper, put the tart shell back to oven to bake at 160C for 8 more minutes.
*I used 8-inch tin
在大碗內，篩入麵粉和鹽，加入小塊的牛油。用手搓碎牛油，與麵粉拌勻，像麵包糠般（*如做甜搭皮，加入45克砂糖和1/8茶匙鹽)
然後先下一湯匙凍水拌勻，然後逐少加入水，用手堆成麵團，但不要搓麵團。如太乾，多加點水 （＊做甜搭皮就加雞蛋,不用加水)
用保鮮紙包好，放入雪櫃最少一個小時
在工作枱些灑少許麵粉，用擀麵棒擀麵糰約1cm厚，再將麵糰放在撻模內，然後修剪邊位多餘的麵糰。用叉在塔皮上刺孔
將烘焙紙放在撻面上，再放一些豆或米在上，然後放入已預熱180度C焗爐，焗15分鐘.
拿出豆和烘焙紙，再放入160度焗爐再焗8分鐘即成！
*我用的是8吋派盤
- 200 g plain flour
- 1/2 tsp salt
- 90 g unsalted butter
- 1-2 tbsp water
- 200 克 中筋麵粉
- 1/2 茶匙 鹽
- 90 克 無鹽牛油
- 1-2 湯匙 水
-
In a large bowl, mix the flour and salt together. Then add in cubed butter, use your hands to crumble it. (If you make the sweet pastry, add in 45g sugar and 1/8 tsp salt)
Then add in 1 tablespoon of cold water, mix well to form a dough. If the dough is too wet, add more flour; if too dry, add more water. （for the sweet pastry, add one egg instead)
-
Wrap it with cling film and chill for at least an hour.
Sprinkle some flour on worktop, roll the dough to 1cm thick. Place the dough on the tart in, then cut the excess pastry. Then use the fork prick the pastry.
-
Place the parchment paper on top of tart shell, then place the beans in it for blind bake. Pop in preheated oven at 180C, bake for 15 minutes.
Take out the beans and parchment paper, put the tart shell back to oven to bake at 160C for 8 more minutes.
*I used 8-inch tin
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