Monday, 27 January 2014

最酥的黄梨酥 ~ Pineapple Tart








黄梨酥是我最爱的年饼之一哦 !
这款黄梨酥是Sonia大力推荐的 。入口即化的口感,就是我要的口感啦。。。

Sonia … 谢谢你

 
食谱取自:Nasi Lemak Lover
( 我做了食谱的两倍分量 ,用了5个小时多才完成这205粒黄梨酥。。。晕 )

黄梨酥

材料:(大约做100粒)
牛油 350g
罐装炼乳 100g
面粉 510g
蛋黄 2

蛋黄   1粒(抹皮用)

黄梨馅 700g

 
做法
1. 把牛油和炼乳打发。( 1 )
                 
 
~ 1  / picture 1 ~

 
~ 2  / picture 2 ~
 
2. 鸡蛋一粒接一粒加入,充分搅拌均匀。( 2 )

3. 筛入面粉,搅拌成一个不粘手的面团。( 3 )

                  
~ 3 / picture 3 ~

 
4. 把黄梨馅搓成大约8g的小球, 面团搓成大约10克。( 4 )
 
                

~ 4 / picture 4 ~

5. 把面团包入馅料搓圆.  ( 5 )

                              



~ 5 / picture 5 ~


6. 弄上花纹后,涂上蛋黄液。( 6 )
 
                 
 

~ 6 / picture 6 ~


7. 预热烤箱170c,烤23分钟或至金黄色。
 
8. 取出放凉,才收入罐里。

 

Recipe source Nasi Lemak Lover
( makes 100pcs )
 
Pineapple Tart

Ingredients :
350g butter
100g condensed milk
510g plain flour / all purpose flour
2 egg yolks

2 egg yolks, for egg wash

 
700g Pineapple filling (homemade or store-bought)

 
Method
1. Cream butter and condensed milk till light. ( picture 1 )

2. Add in egg yolk one at a time, and beat until combine.  ( picture 2 )

3. Mix in flour, mix till become a soft and not sticky dough. ( picture 3 )

4. Roll pineapple filling into ball (8g each) and roll dough into ball  about 10g each). ( picture 4 ).
   
5. Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll . ( picture 5 )

6. Cut few lines on the pineapple balls to create pineapple pattern, apply egg wash with a brush . ( picture 6 )

7. Bake in preheated oven at 170C (fan forced) for 23mins or till golden brown.

8. Cool completely before storing.
 
 

I am submitting this post to Bake Along event, Chinese New Year cookies for the month Jan 2014 organised by Lena from Frozen Wings Zoe from Bake for Happy Kids and Joyce from Kitchen Flavours