The Baking Chemist 的黄梨挞也是用褐化牛油，特香。因为要配合新手学做饼，James 建议黄梨馅用现成的就好了，比较容易上手。大家快学上来，新年就可以自做点黄梨挞来应节了！ 分量：65+-粒 (3.5cm挞模） 准备时间：60 分钟 煮时：30分钟 材料： 325克 现成黄梨馅 (揉成每粒5克的小圆球） 170克 中筋面粉 45克 细砂糖 100克 褐化牛油* 1茶匙 发粉/ 泡打粉 1茶匙 香草精 1粒 鸡蛋 做法： 1. 把中筋面粉，细砂糖和发粉加入搅拌器里，搅拌均匀 2. 加入褐化牛油，搅拌至无干粉 3. 加入鸡蛋和香草精，搅拌均匀 4. 把面团移入大盆里 5. 揉匀至成团，收入冰箱冷藏1个小时 6. 取出7克分量的面团，压入3.5cm的挞模里 7. 重复以上步骤至面团用完 8. 把5克黄梨馅小圆球压入挞模里 9. 把黄梨挞送进已预热的烤箱里, 以180°C烤12-15分钟或上色 10. 黄梨挞出炉，待凉，收入个密封的罐子里，完成 *小提示： 1. 褐化牛油做法请参考花生饼做法视频
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Pineapple Tarts 黄梨挞
Course: DessertCuisine: ChineseServings
65
piecesPrep time
1
hourBaking time
30
minutesTo make things easier, you can opt for ready-made pineapple jam. Now, let’s dive into the steps with Uncle James, our #cook2share guest from @thebakingchemist_my, as he shares his straightforward approach to creating delectable Pineapple Tarts.
Ingredients
325 g ready-made pineapple jam (roll into 5g balls)
170 g all-purpose Flour
45 g caster sugar
100 g brown butter*
1 tsp baking powder
1 tsp vanilla extract
1 pc egg
Instructions
- Add all-purpose flour, caster sugar & baking powder into the food processor, mix well
- Add brown butter, mix well
- Add egg & vanilla extract, mix well
- Transfer the mixture into a mixing bowl
- Knead the dough gently, chill in the fridge for 1 hour
- Weigh out 7g of the soft dough, press it into a 3.5cm tart mould
- Repeat step 6 by using the remaining dough
- Press 5g pineapple jam ball into the tart mould
- Place the tray in the middle rack of the pre-heated oven, bake at 180°C for 12-15 mins depending on your oven, or until slightly brown at the bottom of the cookie
- 10. Retrieve the tray from the oven and allow the tart to cool, then demould & keep them in a container, it’s done!
Recipe Video
Notes
- You may refer to the Peanut Cookies video on how to prepare the brown sugar
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