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201304 奶酥厚多士

去吃台灣菜，總少不了珍珠奶茶和厚吐司。市售的麵包大多已切片，不能取代厚吐司，自家烘焙吐司的好處就是我愛吐司多厚就多厚。這次來做奶酥厚吐司，材料簡單又好吃。

用蛋黃來做奶酥，蛋味更香顏色更豐富，但不想處理那麼多蛋白，用全蛋分別也不大。奶酥因為用了蛋，所以不能放大久，要儘快食用。烘厚吐司時，先用400F焗爐焗一下再轉上火，上色會比較好。烘烤時請乖乖待在焗爐旁，奶酥前一分鐘還美美的下一分鐘就變烘燶麵包。

奶酥 recipe: mamamom
serving: 8-10 toasts

ingredients:
140g unsalted butter, room temperature
60g icing sugar 
a pinch of salt
60g egg (or replace with 3 egg yolks)
2 tbsp cornstarch
160g of milk powder
thick toasts 
instructions:
1.preheat oven to 200C (400F or use toaster oven.
2.slice the thick toast diagonally without cutting through. this will make it easier to tear apart the toast while eating.
3.mix butter, icing sugar and salt.
4.slowly add egg and mix well.
5.add cornstarch and milk powder and mix well.
6.spread a thick layer of custard on top of thick toast. bake for ten minutes or until golden brown. 
7.refrigerate any remaining custard and eat as soon as possible.
 
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