Pineapple tart of course is a must-eat, a must-bake for me! 😊
过年怎么可以少了旺旺发财的黄梨酥呢？😘
Ingredients for Pastry：
250g Butter
50g Icing sugar
360g Plain flour
20g Custard powder
40g Milk Powder
2 egg yolk
Egg glaze:
1 egg yolk, lightly beaten with 1/4tsp salt & 1/2tbp water.
Method:
1. Cream butter and and sugar in a large mixing bowl until light and fluffy.
2. Add egg yolk and beat well.
3. Add in Sifted flour,custard powder mixture into the butter until it form a smooth dough.
4. #1: Take 7 grams of pineapple filling into 9 grams of pie crust, round it, and spread a thin layer of egg yolk.
#2: Take 5 grams of pineapple filling into 7 grams of pie crust, round it, put it into the pineapple cake mold, squeeze out, and smear a thin layer of egg yolk.
5. Bake the tarts in a pre-heated oven:
#1~ Bake at 180°C for 10 -15 minutes or until golden brown.
#2~ Bake at 170°C for 10 minutes or until golden brown.
Cool tarts on rack before storing it.
* I used store bought pineapple jam.
黄梨酥
饼皮:
牛油 250g
糖粉 50g
面粉 360g
蛋黄粉 20g
奶粉 40g
蛋黄 2 粒
蛋黄液：
蛋黄 1粒
水 1/2tbsp
盐 1/4tsp
混合均匀，备用。
做法：
1. 牛油加糖粉打发，分数次加入蛋黄拌匀。
2. 加入过筛粉类拌成团即可。
3. #1:每份9克饼皮包入7克黄梨馅, 搓圆, 抹上薄薄一层的蛋黄液。
#2:每份7克饼皮包入5克黄梨馅, 搓圆，放入黄梨酥模具内，挤出， 抹上薄薄一层的蛋黄液。
4. 放入预热烤箱：
#1~以180°C 烘10 -15分钟或至金黄色。
#2~ 以170°C 烘10分钟或至金黄色。
*黄梨馅料我是在烘焙店买现成的。
Happy Baking!
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