黃梨餅／鳳梨酥 一口一個 入口即化 Pineapple tart that melted in your mouth

[@林冰清]

謝謝您的分享，真的好好吃，又酥又香。

[@isaychekilita4009]

I've tried to make pineapple tart 3x the first and second attempt following another recipe made the result ain't good but the 3rd attempt following your recipe is perfectly done.,my boss gave me thumbs up for this recipe!thank u for sharing 😁

[@kaksyieda2052]

Simple recepi , thank you share recepi ❤️

[@JYOTISHA_GP]

made this recipe and turned out great!! thank you so much!

[@allyciasiew1948]

最近试了这个食谱 做了很成功喔！

[@candywong6080]

Can use top flour? If use is it still put 180gram?

[@eswarihaha8684]

hi hi!! made this recipe and turned out great!! :) thank you so much! Able to show how you do the open Pineapple tart version when you have time please. Thank you!!

[@jiaqicheong77]

如果不加奶粉可以换成 corn starch ?

[@陸劭瑜]

請問有沒有出鳳梨酥的書？

[@AJim-mt4gx]

請問烘焙後鳳梨酥由圓形變成扁平是什麼原因呢？是焗爐溫度過高，還是需要焗之前先放雪櫃冰凍一會才焗？

[@fj9306]

Hi, thanks for sharing the recipe. I would like to know is the butter you used soften in room temperature or cold butter? Cause the butter look semi hard. Thanks

[@chengwaifong7764]

有份量嗎？🙏🏻

[@minaibrahim3477]

Why no vanilla essence

[@楊采情]

帥！

[@siewwoon6833]

Hi, mine turned out all cracked. What happened? How can I resolve it? :(

[@peng7505]

和小朋友一起做了这个食谱，还录了视频，小朋友好开心哦！

[@fooahengaries4188]

请问为什么我的黄梨饼烘好后表皮会脱落

[@shangrl33]

Can use all purpose flour instead of cake flour ?

[@luvishahfunbaker982]

Can I skip milk powder?

[@AmyhoGeokmui]

Cake flour four can replace by hongkong flour ?

[@bigbite6325]

Hong Kong flour is similar to cake flour, you may try it

[@wanchinglo3478]

請問加入麵糰裡的蛋黃可以用全蛋嗎

[@applelee4654]

不行的 全蛋会影响口感哦

[@Michelletan906]

Hi, wondering which mode can I use if my oven got bake mode or convection mode? Thanks 😊

[@bigbite6325]

bake mode will do :)

[@Michelletan906]

@@bigbite6325 I’ve tried yesterday, bake mode is perfect 🤩

[@chaneliza6075]

@@bigbite6325 is it top and bottom heat? No need fan?

[@chaneliza6075]

Thanks for sharing.. For step 1, I Whipped the butter till creamy and watery. Is this OK?

[@chankathy452]

成功了 隔天就做

[@xyelingchua1356]

请问奶粉的话是要用什么奶粉呢？第一次做

[@bigbite6325]

家裏任何奶粉都可以喔

[@chaneliza6075]

I tried a few times, the tart is too soft. By the second day, it becomes quite wet and soggy. It turns mouldy fast by the next few days. What did I do wrong I am wondering.

[@劉素微]

我的也非常軟 應該說麵粉品牌不同吸水力有差，我多加15克的麵粉就比較好操作了 且我的麵糰有冰過了原先的真的軟到不行

[@chaneliza6075]

@@劉素微 same here.. 😂

[@audreychen7369]

请问凤梨馅你的是买现成的吗

[@lisaeu7017]

I have just made 4 lots of this Pineapple Tart, turns out success! Taste better than the ones bought in the shops. Appreciate if you can please make the Open Pineapple tart version. Thank you! Subscribed!

[@sohchloe5725]

牛奶是用什麼牌子的呢？

[@bigbite6325]

我是買烘焙行裡的奶粉沒有牌子，任何牌子都可使用喔

[@elnorabeltran4311]

Hi, can I use APF , instead of cake flour?

[@janetang19]

If i dont have milk powder can I substitute it with custard powder?

[@bigbite6325]

no, you can substitute with flour

[@mummyonglt]

@@bigbite6325 may i know why?

[@mooichaw3040]

I don't have milk powder and I used to evaporated milk instead, is that okay

[@Pigiangel0511]

可以改用中筋嗎？

[@bigbite6325]

建議用低筋

[@Pigiangel0511]

@@bigbite6325 為何？口感有差別嗎？

[@bigbite6325]

@@Pigiangel0511 低筋麵粉出來成果會更酥鬆喔

[@carolyap5391]

为什么我做了黄梨饼两个星期就发霉的呢？

[@xyliew7665]

請問能夠保存多久？

[@bigbite6325]

不建議放太久，2-3週內吃完比較好會比較新鮮

[@sal8996]

你好， 请问如果要做双倍的黄梨饼， 用料都乘二吗?

[@tanyanbee2214]

是的

[@joeyliew9499]

请问有什么要注意以确保做出来是酥的呢？

[@bigbite6325]

加入麵粉後以切拌方式混勻，不要過度搓揉攪拌避免起筋，影響口感

[@joeyliew9499]

@@bigbite6325 好的谢谢

[@zoerowin2929]

Hello, when oven, use lower /up /lower up heat? And after egg washed? Thank you

[@bigbite6325]

Upper and lower. egg wash(1st time)➡️bake 10mins➡️egg wash(2nd time)➡️bake 15-20mins

[@zoerowin2929]

@@bigbite6325 thank you 🙏

[@Na-tl7ex]

您好请问低筋面粉什么牌子都行吗？因为我做了很粘手，希望您能帮助我感谢您

[@bigbite6325]

幾個方法供你參考： 1. 適量增加麵粉至麵團較不黏手 2. 麵團用保鮮膜包裹放入冰箱20分鐘後取出

[@Na-tl7ex]

@@bigbite6325 感谢您🥰❤️

[@Ruth12313]

你好！請問弄好的麵團需要放進冰箱嗎？還是直接拿去包黃梨餡？

[@bigbite6325]

可直接包黃梨餡，如麵團不好操作可用保鮮膜包裹放入冰箱20分鐘後取出再做包餡動作

[@Ruth12313]

@@bigbite6325 謝謝親！

[@michellesmc]

Have made this 3 times now and it tastes so good!!! Thank you so much for posting this 🙏🏽 one thing though my pastry keeps cracking every time... I’ve tried reducing the temperature but I’m not sure what went wrong ☹️

[@bigbite6325]

Here are some other tips for you: 1. Reduce the pineapple filling to 4-5g per piece. 2. Eggwash every 8-10mins, especially on the crack marks.

[@michellesmc]

@@bigbite6325 thank you!! I will give this a try

[@bathsalt79]

Use an oven thermometer, you may not be baking at the right temperature. Personally, I won't trust the oven dial or display. My Bosch oven is 30° C off.

[@serenelee1529]

请问烤箱小的第二次烤 180 会过高吗

[@bigbite6325]

不會的，但每家烤箱溫度不同，如太高導致裂開問題可自行調整溫度

[@serenelee1529]

谢谢了！

[@calvinchin5877]

请问可以不加奶粉吗？因为我家人不爱奶粉味道。

[@bigbite6325]

可以，換去麵粉就好

[@calvinchin5877]

@@bigbite6325 好的。谢谢你

[@leehuamoi]

The dough is sticky when use cake flour. Izzit butter too fatty & oily?

[@bigbite6325]

You may cover the dough with plastic wrap and chill in refrigerator for at least 20 minutes before you working on the dough, this helps alot :)

[@leehuamoi]

@@bigbite6325 still stick😂

[@bigbite6325]

add in flour little by little until you can working on it

[@florenceyapp1079]

请问如果是用中筋面粉的话，口感是怎样的呢？

[@bigbite6325]

中筋麵粉口感會比較紮實，建議用低筋麵粉口感會更鬆軟

[@吕虹-k6v]

烤后会裂开是什么原因

[@bigbite6325]

溫度高會造成裂開，每個烤箱溫度不同，可自行調整降低溫度拉長烘烤時間

[@dorichan2711]

我覺得片中份量比recipe寫的多,跟住整既麵團比較淋,自己要再調配

[@chaneliza6075]

Can I check if ur dough is very soft after done? Mine is super soft? Not sure is it due to the whipping of butter till creamy and watery

[@audreychen7369]

Sounds like ur butter melted… in this video it’s not like that texture

[@chaneliza6075]

@@audreychen7369 the butter should not be melted? I kept the dough in th e fridge for a while before I start to wrap. But in no time, it becomes so soft again.. Challenging to wrap the fillings.. Lol

[@劉素微]

我的也是完全無法包 後來想說是不是麵粉吸水力不同我多加15克 有好一些

[@tanshan7548]

请问，我在包馅的时候，面皮一压就裂开了，有些还直接碎掉，有可能是什么原因? 而且面皮完全包不下馅。。

[@jellyhung7679]

為什麼烤好一會裂開

[@丘月蓝]

8t

[@michellecpl]

can replace icing sugar with castor sugar?

[@bigbite6325]

Icing sugar is better in this recipe as it keeps the cookies soft and tender