Pineapple Tart /鳳梨餅/黃梨餅/鳳梨酥

2020-12-3 08:15| 发布者: admin8| 查看: 30| 评论: 0|文章／视频分享来自: Shadajie Kitchen 傻大姐美食厨房

Pineapple Tart /鳳梨餅/黃梨餅/鳳梨酥

#鳳梨酥
#黃梨餅
#Pineapple Tart

鳳梨餅在大馬，華人在過農曆新年時，是很受歡迎的一種年餅😍
這食譜，做出來的黃梨餅是入口即化，非常好吃。鳳梨餡料可以買現成的或者自己煮，製作鳳梨卷的麵糰有個幾個要注意的，就是不要過度打發牛油，麵糰不可太軟，也不可太硬，不然很難操作。

鳳梨餅/黃梨餅 Pineapple Tart

分量：45-48粒鳳梨酥

材料：
150克有鹽牛油
30克糖粉
1個蛋黃
200克底筋面粉
20克牛奶粉
10克蛋黃粉
400克鳳梨餡（自己煮或直接買現成的）

【製作鳳梨餡料】影片食譜：
https://www.youtube.com/watch?v=P5XyrUCgRMI

蛋黃液：1個蛋黃加少許水，打散，凃表面

做法：
1. 150克有鹽牛油用打蛋器稍微攪勻，加入30克糖粉（過篩）打至稍微松發（2分鐘），再加入1粒蛋黃，拌勻。
2. 將200克底筋面粉，20克牛奶粉，10克蛋黃粉混合均勻
3. 加入混合好的麵粉（過篩），用刮刀或手拌勻
4. 拌好的面團是帶點粘稠，蓋上保鮮膜，放入冰箱冷藏30分鐘後再操作
5. 這時候，將鳳梨餡分成每份8克重（搓成長條狀，放入冰箱冷藏20分鐘）
6. 面團放入模具中，擠出長條，把鳳梨餡料放在上面，一起卷起。
7. 如何沒模具，可以把鳳梨酥做成圓形的形狀。將面團分成每份15克重，搓圓，壓扁後包入 1份黃梨餡料（8克），再搓圓後放入紙杯內。
8. 先預熱烤箱，以160⁰C 烘10分鐘，取出，表面抹上蛋黃液，再繼續160度，烤10分鐘-15分鐘至金黃色（溫度只供參考）
9.鳳梨餅回油後（2-3天），表皮會發亮，味道更好

Pineapple Tart

Yield: 45-48 pieces

Ingredients:
150g salted butter
30g powdered sugar
1 egg yolk
200g low gluten flour
20g milk powder
10g egg yolk powder
400g pineapple filling (cook your own or buy ready-made directly)

【Making pineapple filling】Video recipe:
https://www.youtube.com/watch?v=P5XyrUCgRMI

Egg yolk liquid: 1 egg yolk with a little water

practice:
1. 150g of salted butter is slightly mixed with a whisk, add 30g of powdered sugar (sieved) and beat until slightly loosened (2 minutes), then add 1 egg yolk and mix well.
2. Mix 200g of bottom flour, 20g of milk powder, and 10g of egg yolk powder.
3. Add the mixed flour (sieved) and mix well with a spatula or hand
4. The mixed dough is a bit sticky, cover it with plastic wrap and put it in the refrigerator for 30 minutes before operating
5. At this time, divide the pineapple filling into 8g each (knead into strips, put in the refrigerator for 20 minutes)
6. Put the dough into the mold, squeeze out a long strip, put the pineapple filling on it, and roll it up together.
7. If there is no mold, the pineapple tart can be made into a round shape. Divide the dough into 15g each, round it, flatten it and wrap it with 1 portion of pineapple filling (8g), then round it and place it in a paper cup.

8. Preheat the oven, bake at 160⁰C for 10 minutes, take it out, smear egg yolk liquid on the surface, and continue to bake at 160 degrees for 10 minutes to 15 minutes until golden brown (temperature is for reference only)
9. After the Pineapple Tart returns to the oil (2-3 days), the skin will be shiny and taste better

鳳梨餡料影片食譜：
https://www.youtube.com/watch?v=P5XyrUCgRMI

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