Tony's bakery

1.用打蛋器攪拌奶油和糖霜至幼滑。

1.Cream butter and icing sugar until smooth.

2.分2至3次加入雞蛋，以防止水油分離。

2.Add in the egg three times to prevent oil and water from separating.

3.篩入低筋麵粉、發粉和杏仁粉。

3.Sift in cake flour, baking powder and almond powder.

4.混合奶油和麵粉直至形成麵團。

4.Combine butter and flour mixture until it form a dough.

5.用保鮮膜覆蓋麵團，放進冰箱冷藏至少30分鐘。

5.Chill pate sucree at least 30mins.

6.將麵團擀至約4mm厚，用略大於塔模的圓形餅乾模壓出塔皮(例:10cm塔模使用13cm的餅乾模)，然後套入塔模中。

6.Roll out the dough to 4mm thickness, press it out with 13cm cookie cutter and unroll it on tart ring.

7.切去多餘的塔皮。

7.Trim the edge of dough.

8.於塔皮鋪上烘焙紙和重石，放入170°C烤箱烤約15分鐘，出爐後移除重石，塗上蛋漿(份量外)，放回烤箱烤10分鐘。

8.Place a parchment paper and heavy stone on top, bake at 170°Cabout 15mins,then, remove the stone.Brush with egg wash and bake back for 10mins.

1.將百香果果泥、砂糖和蛋放入碗中，隔水加熱。

1.Pour passion fruit puree ,egg and sugar into mixing bowl, then, heat mixture with double boiler.

2.不停攪拌直至變得濃稠(約80°C)。

2.Keep stirring until it reaches to 80°C or slightly thick.

3.關火，加入奶油。確保奶油完全融化後，置於室溫放涼。

3.Turn off the heat, add unsalted butter.Cool down at room temperature.

4.將百香果奶油餡倒入烤好的塔至9分滿，冷藏凝固。

4.Pour curd into tart crust, chill until set.

1.高速打發蛋白直至形成白色泡沫。

1.Whip egg whites in foam with high speed.

2.分三次加入砂糖，每次加入後需確保完全溶化。過程中用高速打發。

2.Add sugar three times.

3.最後，用中速打發約2分鐘。

3.finally, whip meringue with medium speed for 2mins.

1.將打發好的蛋白霜放在盤上。

1.Place whipped meringue on tray.

2.將冷藏的百香果塔表面朝下，接觸蛋白霜。

2.Turn passion fruit tart upside down on meringue.

3.用火槍將蛋白霜燒至金黃色。

3.Use gas torch to burn meringue.