Posted by: Jonjon | July 21, 2009

Asian – Pineapple Tart 自製鳳梨醬9/10 April 17 2009


SNC00434http://tw.myblog.yahoo.com/carol-jay/article?mid=54470

Filling = 66% pineapple, 16% sugar, 2.5% maltose, 8% butter, 6% glutinous flour

Dough = 60% butter, 12.5% powdered sugar, 25% egg, 6% egg yolk, 12% cheese powder, 12% milk powder to flour (75% cake flour, 25% all purpose flour)

二.自製鳳梨醬

材料:

新鮮鳳梨400g,                                  200g

細砂糖100g,                                      50g

麥芽糖1大匙,                                   1\2 Tablespoon

無鹽奶油50g,                                    25g

糯米粉35g                                         16 g

(此餡料有減糖,喜歡較甜可以增加糖量)

步驟:

1.將糯米粉平鋪到鐵盤中,放入已經預熱到160度c的烤箱中烘烤

10-12分鐘取出放涼備用

(中間用鏟子將糯米粉翻一下)

2.新鮮鳳梨用刀切碎,連湯汁放鍋中

3.將細砂糖加入,小火慢慢熬煮至沸騰

4.將1大匙麥芽糖加入,小火熬煮至變濃稠

5.再將無鹽奶油加入拌炒均勻,繼續小火熬煮到冒大泡泡

6.最後將烤熟的糯米粉慢慢加入拌勻至濃稠即可

(熟糯米粉不要一次加完,視濃稠度分2次加)

5.製作外皮需要的低筋麵粉+中筋麵粉用濾網過篩

6.製作外皮需要的無鹽奶油放到室溫軟化至手壓有痕跡的程度

.鳳梨酥外皮:

材料:

無鹽奶油120g,                                  60g

糖粉25g,                                            12.5g

全蛋1個                                            25g

蛋黃1個,                                           6g

帕梅善起士粉25g,                            12.5g

全脂奶粉20g,                                    10g

低筋麵粉150g,                                  75g

中筋麵粉50g,                                    25g

步驟:

1.將已經回溫的奶油放入盆中切成小塊先用打蛋器攪打成乳霜狀

2.將糖粉加入攪拌均勻

3.依序將帕梅善起士粉,全脂奶粉加入攪拌均勻

4.全蛋1個+蛋黃1個放入盆中攪散分3次加入攪拌均勻

5.將過篩的粉類分2次加入,用括刀按壓的方式混合均勻

(不要搓揉攪拌避免出筋口感才會酥鬆)

6.外皮分成12個滾圓(每個約35g),鳳梨松子醬分成12個(每個約20g)

7.將切碎的1/4個鹹蛋黃包入鳳梨松子醬中

8.外皮桿開成大圓片,將內餡包入,收口捏緊滾圓

9.放入模具中,用手按壓麵團至整個滿模

10.烤模間隔整齊放入烤盤中,放入已經預熱到170度C的烤箱中烘烤10

-12分鐘翻面再烤10分鐘至表面呈現均勻的金黃色即可

11.從模具中取出移至鐵網架上放涼

Conclusion

You have to boil the pineapples until the water drains out. I added the glutinous flour, but it wouldn’t kinda form into shape, but however, after cooling, it became more sticky as I had expected, so it turned out fine.

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