今年的年餅分享, 也只不過用了前兩年的鯨魚分享鳳梨酥來做個口味改良,
再次謝謝好友鯨魚老師的不敗之作! ^ ^
當然, 還得謝謝新國美食雜誌, 食尚品味的食譜邀稿,
才能讓很懶的自己提早絞盡腦汁, 把椰香融入這不敗的鳳梨酥內,
順便把賣相稍微加分, 美麗作品自然使拍攝更加起勁..
跟大家分享一下, "椰香鳳梨酥", 旺啊!!
材料Ingredients [量:33颗]
低筋面粉 380g
牛油[咸] 1块/250g
糖粉 40g
蛋黄 3 颗
奶粉 50g
炼奶 1 大匙
新鲜椰浆 50ml
干椰丝 ½ 小碗
现成黄梨馅 495g
蛋液 [1颗全蛋]
做法Method
1. 将凤梨馅分成每颗15g, 备用
2. 牛油待室温, 除了低粉, 加入其余的材料打均匀
3. 分两次拌入低粉, 继续打直无颗粒即可, 分成每颗23g
4. 将凤梨馅包入饼皮, 搓成方形, 预热烘炉170度
5. 扫上蛋液, 撒上干椰丝 烘烤25分钟, 或上色即可
注: 放置第二天回油后味道口感更佳!
Ingredients
380g low protein flour, 250g salty butter, 40g sugar powder, 3 egg yolks, 50g milk powder, 1 tbsp condensed milk, 50ml fresh coconut milk, 1 small bowl of dried coconut shred, 495g ready-made pineapple filling, 1 egg for eggwash
Methods
1. Divide the pineapple filling to 15g each, roll it into a ball, set it in the fridge
2. set the butter to room temperature, except the low protein flour and dried coconut shred,
mix it well with all the ingredients
3. Mix in the low protein flour, half at a time to make sure it have been mixed well,
divide the dough into 23g each
4. Preheat the oven to 170 Deg, wrap the pineapple filling into the dough,
roll into a ball, gently set the shape to square
5. Brush on egg wash, sprinkle the dried coconut shred, bake for 25 minutes
**Best tasting period will be on the second day onwards**
