譚太教路 Bernice Cooks text . 譚鄭瑛玲

譚太專修家政及烹飪﹐曾在香港公開烹飪比賽中榮獲三屆金牌獎﹐在香港電燈公司烹飪學校任教多年﹐並在港創辦譚太家政中心﹐桃李滿門。現仍任列治文及西北溫學校局家政及烹飪導師﹐著作烹飪書籍﹐暢銷全國﹐更主持電視及電台無數烹飪節目﹐大獲好評﹐深入民心。

A麵粉

麵粉

糖膠

生油

濃普洱茶

食用鹼水

1量杯
1/3量杯
1/3量杯
1茶匙
1茶匙

B蓮蓉

蓮蓉

鹹蛋黃

雞蛋，打散掃面用

1磅
6只
1只

做法

1. 混合‘A’，搓滑成粉團
2. 碾薄粉團，包入蓮蓉及蛋黃，放入餅印中，壓實，敲出，噴水，掃蛋
3. 放進 360F 熱焗爐內，焗約 25-30 分鐘即成。

Pastry

1 cup flour
1/3 cup molasses
1/3 vegetable oil
1 tsp. strong Pu-er tea
1 tsp. lye

Stuffing

1 lb. lotus seed paste
6 salted duck egg yolks
1 egg, blended

Method

1. Mix all pastry ingredients, knead well and form a ball.
2. Roll into a thin layer, cut into 6 equal pieces. Preheat oven to 350F
3. Divide lotus seed paste into 6 equal portions, place onto pastry layer with 1
egg yolk each. Put into a cake mould, press hard, remove, spray on some water, brush egg-blend on top.
4. Bake for 25-30 minutes. Let cool and ready to serve.

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