一口凤梨酥Mini Pineapple Tart
- 2024-01-06
- Difficulty: Easy
- Prep Time15 Mins
- Cook Time
- Type
- View566
Ingredients
材料
INGREDIENTS
Directions
过年必吃的年饼,它带有吉利兴旺之意。它不只外皮酥、内馅软,而且黄梨馅有天然的浓郁果香及酸甜滋味,令人无法抗拒。
先把配方的凤梨馅分割一粒8克备用。First divide the pineapple filling into 8g each.
低筋面粉,玉米粉,奶粉过筛。Sift superfine flour, corn flour and milk powder.
把配方里的奶油,加入糖粉、盐,用打蛋器打发。Beat the butter, icing sugar and salt with hand whisk.
然后慢慢分次加入蛋黄和香草精搅拌均匀。继续打发至鸡蛋与黄油完全融合,呈羽毛状。Then slowly add in egg yolk and vanilla extract and stir well. Continue beating until the eggs and butter are completely blended and fluffy.
最后加入低筋面粉,玉米粉,奶粉搅拌至粉团。And then add in superfine flour, corn flour, milk powder and knead into dough.
凤梨皮团做好以后,根据你制作的凤梨酥大小,将面团和馅料按2:3的比例。凤梨皮:8 克和凤梨馅:8克。After preparing the pineapple crust dough, according to the size of the pineapple tart you intent to made, apportion the dough and fillings in 2: 3 ratio. Pineapple skin: 8g and pine apple filling: 10g.
用手把凤梨皮压扁,放上一块凤梨馅。将面团放在虎口处,包成圆形。Flatten pineapple dough with your hands and place a piece of pineapple filling and wrap it into ball shape.
把包好的凤梨酥再刷上少许蛋黄液。以上火160°C,下160°C火烘烤15分钟至金黄色。Brush the pineapple tart with a egg yolk and put in oven, bake with both up and down bake element at 160°C for 15 minutes until golden brown.
一口凤梨酥Mini Pineapple Tart
Ingredients
材料
INGREDIENTS
Follow The Directions
过年必吃的年饼,它带有吉利兴旺之意。它不只外皮酥、内馅软,而且黄梨馅有天然的浓郁果香及酸甜滋味,令人无法抗拒。
先把配方的凤梨馅分割一粒8克备用。First divide the pineapple filling into 8g each.
低筋面粉,玉米粉,奶粉过筛。Sift superfine flour, corn flour and milk powder.
把配方里的奶油,加入糖粉、盐,用打蛋器打发。Beat the butter, icing sugar and salt with hand whisk.
然后慢慢分次加入蛋黄和香草精搅拌均匀。继续打发至鸡蛋与黄油完全融合,呈羽毛状。Then slowly add in egg yolk and vanilla extract and stir well. Continue beating until the eggs and butter are completely blended and fluffy.
最后加入低筋面粉,玉米粉,奶粉搅拌至粉团。And then add in superfine flour, corn flour, milk powder and knead into dough.
凤梨皮团做好以后,根据你制作的凤梨酥大小,将面团和馅料按2:3的比例。凤梨皮:8 克和凤梨馅:8克。After preparing the pineapple crust dough, according to the size of the pineapple tart you intent to made, apportion the dough and fillings in 2: 3 ratio. Pineapple skin: 8g and pine apple filling: 10g.
用手把凤梨皮压扁,放上一块凤梨馅。将面团放在虎口处,包成圆形。Flatten pineapple dough with your hands and place a piece of pineapple filling and wrap it into ball shape.
把包好的凤梨酥再刷上少许蛋黄液。以上火160°C,下160°C火烘烤15分钟至金黄色。Brush the pineapple tart with a egg yolk and put in oven, bake with both up and down bake element at 160°C for 15 minutes until golden brown.