前不久，我女兒的地理作業是做一份有特色的食品，說是學習各國、各地區的文化。我女兒愛吃蛋撻，這是她從網上GOOGLE來的配方，自己獨自完成作業--製做的蛋撻。這是她第一次獨自做飯，媽媽我覺得她做的很不錯，外觀和口感與外麵店裏買的差不太多。
她們隨後一次的地理課就沒講課，而是老師和同學們坐在一起大吃大嚼大家帶來的各色食品。我女兒說一個同學帶的deep fry Wongton炸餛飩最受好評。我心想，我吃了那麽多年的中國飯，別說沒吃過、聽都沒聽說過炸餛飩的。那個同學蠻有創意的，迎合加拿大人愛吃炸食的習慣，對餛飩進行了大膽改良。
蛋撻的配方：
* 1 cup confectioners’ sugar
* 3 cups all-purpose flour
* 1 cup butter
* 1 egg, beaten
* 1 dash vanilla extract
*
* 2/3 cup white sugar
* 1 1/2 cups water
* 9 eggs, beaten
* 1 dash vanilla extract
* 1 cup milk
Direction
1 In a medium bowl, mix together the confectioners’ sugar and flour.
Mix in butter with a fork until it is in small crumbs. Stir in the egg and
vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottoms, and goes up higher than the sides. Use 2 fingers to shape the edges in to an A shape.
2 Preheat the oven to 450 degree F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove form heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
3 Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.
