黃梨餅／鳳梨餅一口一個入口即化 Pineapple tart that melt in your mouth

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材料：

        無鹽奶油 130克
            糖粉 40克
            蛋黃 一顆
            香草精 半茶匙
            低筋麵粉 180克
            奶粉 20克
            黃梨餡 220克
            蛋黃 一顆+牛奶半湯匙
        
            Unsalted butter 130g
            Icing sugar 40g
            Egg yolk 1
            Vanilla extract 1/2tsp
            Cake flour 180g
            Milk powder 20g
            Pineapple paste 220g
            Egg yolk 1+ Milk 1/2tbsp
     
            36顆
            36pcs

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做法：



1. 倒入130克無鹽奶油到盆中。Add 130g of unsalted butter into a big bowl.


2. 用電動打蛋器打至蓬鬆顏色變淺。Beat until it turns creamy and lighter in color.


3. 篩入40克糖粉到牛油裡。Sift in 40g of icing sugar.


4. 一開始電動打蛋器以低速打避免糖粉到處亂飛，混合後再調至高速繼續打，至蓬鬆變乳白色。Continue to beat until pale yellow, light, and fluffy.


5. 加入一顆蛋黃，半茶匙香草精。Add in one egg yolk and half teaspoon of vanilla extract.


6. 繼續打至混合均勻。Continue to beat until the batter mixed well.


7. 篩入180克低筋麵粉，20克奶粉。Sift in 180g of cake flour and 20g of milk powder.


8. 全程建議用切拌式將麵粉慢慢吃進去，不要過度攪拌，過度攪拌會讓麵粉起筋，導致出來的餅乾不夠酥鬆影響口感。Mix the dough using the cutting method as shown in the video and remember do not overmix it. Over mixing will cause gluten development and lead to a tougher texture of cookies.


9. 直到麵粉都被吃進去看不見乾粉時，可用手將麵團捏成一團。Bring the dough together using your hand.


10. 將黃梨餡分成6克一顆並搓圓備用，這裡的份量克分成36顆。Divide the filling into 36pcs, around 6g per piece.


11. 麵團分10克一顆，一樣分成36份備用。Divide the dough into 36pcs, around 10g per piece.




12. 將黃梨餡包入麵團中，捏緊封口壓實，搓圓即可排入烘烤盤。Wrap the filling inside each piece of dough and roll into round shape.


13. 繼續完成36份。Continue to finish 36pcs of tart.


14. 一顆蛋黃加上半湯匙牛奶攪拌均勻，輕刷在每一顆黃梨酥表面。Mix one egg yolk and 1/2tbsp of milk well and brush lightly on top of each pineapple tart.


15. 放入烤箱上下火180度烤10分鐘，拿出再刷第二 次蛋液。Bake at 180 degrees celsius for 10 minutes and do the second layer of egg wash.


16. 刷完第二次蛋液後再放入烤箱上下火180度烤15-20分鐘，取出。Bake for another 15-20 minutes. Done.


17. 完成，入口即化的口感非常好吃。Done.



Tips：

1. 記得做任何餅乾加入粉類後以少攪拌為主，用切拌式將粉類吃進去，過度攪拌會讓麵粉起筋，烤出來的餅乾會變得不夠酥鬆，比較硬的口感。Cutting method is crucial for mixing up the dough and stop mixing as soon as all the ingredients have been incorporated. Over mixing will cause gluten development and lead to a tougher texture of cookies.

2. 因為這個食譜做出來的黃梨酥會很酥軟，如果出現麵團很黏手很難包入餡料的狀況，可用保鮮膜把麵團包緊實放入冰箱靜置20分鐘再進行包餡料動作，如還是很困難便可少量多次慢慢加入些麵粉讓麵團比較好操作。You may cover the dough with plastic wrap and refrigerate it for 20 minutes or add in extra flour little by little before you working on the dough if you find the dough is too sticky and hard to work on it.

3. 蛋液可刷一次，但刷兩次用意是讓出來的黃梨酥顏色更好看。Two layers of egg wash make your pineapple tart look even good and delicious.


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記得按讚，分享，訂閱打開小鈴鐺才不會錯過之後的影片喔 :)

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