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原汁原味黄梨酥饼
☆☆☆☆☆☆☆☆
今天走进菜园,看到有两颗黄莉熟了。每次摘下来的黄梨都拿来生吃,这次打算拿来做黄梨酥饼。
把黄梨处理好之后,用刨丝器把黄梨刨成粗粗的果泥。这样处理的黄梨会有粗粗的果肉,吃起来口感比较好,我个人比较喜欢。当然,你也可以用搅拌机把它打烂成幼细的泥,这是你们个人喜欢。
煮这个黄梨馅料,我只加入100克的糖。先把糖放入热锅煮至溶解变焦糖,然后再先加入黄梨的汁,把糖煮成糖浆。过后再加入黄梨果肉,然后慢慢炒至成果酱。
这个黄梨果酱,我没有加其他香料,主要是要吃到原汁原味的黄梨馅料。果酱煮好了,待冷备用。
现在准备酥皮。在容器里,加入140克牛油和25克砂糖。把牛油打至变白糖溶解,过后加入一粒蛋黄,再搅拌均匀。然后筛入220克面粉,搅拌均匀后搓成面团。过后让它休息30分钟。
趁这个时间去捏便便黄梨馅料。我用一粒黄梨,煮出来的馅料有240克。我就把它分配成24粒,每粒10克。馅料分配好了,就继续分配饼皮。同样的我也把饼皮分成24粒,每粒是16克。刚刚好不大也不小,和馅料的比例也标准。
那么一粒酥皮对一粒馅料,包扎和剪花纹我也很难在这里些清楚。还希望你们参考视频了解手法。
所以的黄梨饼做好了之后,涂上一层蛋液。然后放进预热的烤箱里烤。我的烤箱是175度30分钟,你们要根据自己的烤箱做调整。
材料:
馅料: 黄梨一粒,糖一百克
饼皮: 牛油一百四十克,糖二十五克,蛋黄一粒,面粉两百二十克
备注: 所有材料的份量只共参考,朋友们可以依照你们个人的口味做调整。
如果觉得做法分析不清楚,请参考视频。
谢谢观看💐
♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡♡
Original Taste Pineapple Tart
☆☆☆☆☆☆☆☆☆☆☆☆☆☆
I walked into the garden today and saw there are two pineapple have ripened. Every time the pineapples I picked are eaten raw, this time I plan to use them to make pineapple tart.
After processing the pineapple, use a grater to grind the pineapple into a coarse puree. The pineapple treated in this way will have better tastes and mouthfeel. I personally like it so much. Of course, you can also use a blender to smash it into fine purees, which is your personal preference.
To cook this pineapple filling, I only add 100 grams of sugar. Put the sugar in a wok and cook until the it caramelized, then add the pineapple juice to cook the sugar into a thick syrup. Then add the pineapple pulp, and then slowly fry it until it becomes jam.
For this pineapple jam, I didn’t add any other spices, mainly to get the original pineapple filling. The jam is cooked, let it cool and set aside.
Now to prepare the tart skin, add 140 grams of butter and 25 grams of sugar in a mixing bowl. Beat the butter until the turn white and sugar dissolves, then add an egg yolk and mix well. Then sift in 220 grams of flour, mix well and knead into a dough. Let it rest for 30 minutes afterwards.
Take advantage of this time let's prepare the pineapple fillings. I use a pineapple, and I got 240 grams fillings. I divided it into 24 portion, each with 10 grams. Once the filling is settled, continue to divide the tart skin. In the same way, I also divide the dough into 24 pieces, each piece is 16 grams. It's just not big or small, and the ratio to the filling is also standard.
Now come to wrapping the tart and to do the tart pattern, it’s difficult for me to write the steps in this section, I hope that you can refer to the video for clear steps and technique.
After all the pineapple tarts are made, apply a layer of egg wash. Then put it into the preheated oven and bake. My oven is 175°C and baking time is 30 minutes, you have to adjust it according to your own oven.
Ingredient for Filling:
One pineapple and one hundred grams of sugar
Ingredient for Tart Skin:
140 grams of butter, 25 grams of sugar, One egg yolk, 220 grams of flour
Remarks: The weights of all ingredients are for reference only, friends can make adjustments according to personal tastes.
If you feel that the practice analysis is not clear, please refer to the video.
Thanks for watching and happy trying 💐
#黄梨饼 #pineappletart #tartnenas