Pineapple Tart

Pineapple Tart

黄梨挞

Ingredients

材料

Pineapple Tart Recipe

• 600g Hong Kong flour
• 150g custard powder
• 200g icing sugar
• 550g butter (I use golden churn brand)
• 2 egg yolks
• 100g milk powder
• A few drop of vanilla essence
• 1.5kg-2kg Store bought Pineapple Jam
• 2 egg yolks + 1 tbsp. water (for egg wash)
• 600克面粉
• 150克吉士粉
• 200克糖粉
• 550克黄油(我用金桶牛油牌)
• 2粒蛋黄
• 100克奶粉
• 1.5公斤-2公斤黄梨馅(商店买来的)
• 表层 :蛋黄 – 2粒/水 1小匙(加入一起搅拌成均匀的蛋黄液)

Methods

做法

Methods:
1. Sieve flour and custard powder. Add in milk powder and icing sugar. Mixed well.
2. Add 2 egg yolks and vanilla essence. Mixed well.
3. Add half of the cold butter; mixed well.
4. Add another half of the butter; mixed again until form non-sticky dough.
5. Adding some flour if you find your dough too soft and sticky. Store at refrigerator for an hour.
6. In between time waiting for the dough to cold. Start to roll the pineapple filling into 8g-10g each. Apply some water  on your hand if you find the pineapple jam starting mushy and sticking on your hand. Arrange on tray or plate and set  aside. (I roll the night before and place inside the refrigerator)
7. When finished rolling the pineapple filling, take out the dough from refrigerator. Pinch 15g dough, roll into ball  then flatten for testing. The dough should be non-sticky and can be easily shape.
8. Shape and fill the dough with pineapple filling at your preference mould or shape. The size of the pineapple filling  and dough is very depending on the type of mould and shape of your pineapple tart. Adjust accordingly at your  preference.
9. Arrange the tart on lightly grease baking tray, apply egg wash.
10. Bake at preheated oven 150C-160C for 20min with upper and lower fan on until golden brown. The heats are very  depending on individual’s oven. Check your oven’s manual book under cookies temperature and adjust accordingly.  Remember here, we are dealing with buttery dough so DO NOT use high heats as it will cause the dough melt and flatten;  out of your desired shape.
11. Cool completely and store at airtight container.

做法:
1。筛面粉和吉士粉。添加奶粉和糖粉。混合均勻。
2。添加蛋黄2个,香草精。混合均勻。
3。加入一半冷黄油; 搅拌均勻。
4。再加入另一半的黄油;再搅拌均勻直形成柔软不黏面团。
5。如果面团太软, 可另加少许面粉搓至不粘手的状态。面团搓好存放在冰箱1小时。
6。在等待面团冷却, 可开始把黄梨馅料搓圆, 每粒大概8-10克。如果黄梨馅料太粘手或糊状,涂一些水在你手上即可。将搓好的黄梨馅料放在托盘备用。(我是前一天晚上搓好和放置冰箱内)
8。搓完黄梨馅料,从冰箱里取出面团。捏15克面团,搓圆,然后压平进行测试。面团应该是无粘性,并且可以很容易捏成形。
9。搓圆面团, 每粒大概10克,排在托盘上。把馅料挤入面团随您的喜爱模具或形状。面团和黄梨馅的大小是根据你所要的模具或形状的类型。大概调整一下即可。
10。排在已铺上烤纸的烤盘上,扫上蛋液。
11。入预热烤箱150℃ – 160℃ 大概20分钟或更多,直到金黄色。每个烤箱热度有所不一样,请检查你的烤箱说明书查看烤饼干的热度,并相应地调整。请记住在这里,我们正在处理的是由黄油制作的面团所以不要使用高热度,因为它会导致面团熔体和扁平化;出你想要的形状。
12。烘好,待凉并储存于密闭容器中。

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