Pages

Tuesday 28 January 2014

Pineapple Tarts (黄梨饼)




今早刻意早点起身,把最后一项年饼烘完,可以收工过年了。昨晚给Eileen打电话时,跟她讲我今天要做黄梨糕,问她做这个剪剪的pattern会难吗?她告诉我一个要剪十一刀,有一点多工。我就告诉她,让我考虑一晚,如果心情好就剪,心情不好就印花好了。果然今天心情大好,一早爬起来就开始这个剪剪的工程。一粒粒“旺来花”很快的就出炉了。在我很开心的拍着照片时,我家老公回来了,他竟然问我“你做strawberry”饼啊?。。。气!!

谢谢大家的激励推荐Sonia自创的好食谱,这个黄梨糕真的很好吃。面团也容易操作。我没有上蛋液,省了很多功夫呐!

在这里祝大家新年快乐,万事如意!


来自:Sonia
材料
350g - 牛油
100g - 字罐装
510g - 面粉
2 - 蛋黄
黄梨馅 (我用市售黄梨馅)

做法
1. 把牛油和乳打
2. 蛋一粒接一粒加入,充分拌均匀。
3. 入面粉,拌成一个不粘手的面(如果要做个造型,保留一些面,染上青色)
4. 把面分成小份,裹入黄梨馅,揉成椭圆形。用一把剪刀,剪出刺猬纹形状。
把青色面团压平,用菊花型的模子压出像叶子的形状。贴在顶部,用一只丁香插在叶子上做杆
5. 预热烤箱170C,烤15-18
6. 放凉后才收入罐里。





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

700g Pineapple filling (I used store-bought)


Method:
1. Cream butter and condensed milk till light.
2. Add in egg yolk one at a time, and beat until combine.
3. Mix in flour, mix till become a soft and not sticky dough. (Reserve small portion of the dough to tint with green colour to make some leaves for this pineapple tart pattern)
4. Divide dough into ~15g each, wrap with pineapple jam filling.

5.Roll into oval shape and use a small  (sharp end) scissors to snip the surface to form a spiky look.
Roll out green dough, use a daisy flower cutter to cut the leaves. Place the a leaf  and  follow by inserting a clove on the top.

6. Bake in preheated oven at 170c for 15-18mins or till golden brown.
7. Cool on wire racks before storing.