Pineapple Cake Pastry 鳳梨酥皮
Use 4x4x2 cm cookie moulds, makes around 25 cakes
Servings: 25 pieces
Ingredients
- 300 g Plain flour 低筋麵粉
- 113 g Unsalted butter 無鹽奶油 room temperature
- 4 tbp Vegetable fat (shortening) 酥油
- 70 g Icing sugar 糖粉
- 40 g Coffee creamer 奶精粉 approx 5 tbp
- 1 Egg 蛋 approx 55g
- pinch Salt 鹽
- 375 g Pineapple filling
Instructions
- Mix butter & vegetable fat until light and smooth, add icing sugar, salt and egg, mix thoroughly. Finally add in flour and coffee creamer, gently press all ingredients into a soft dough. 攪拌盆裡放入奶油與酥油，用電動攪拌器攪打至蓬鬆且顏色變淺。加入糖粉與鹽拌勻，把蛋打散加入攪拌均勻。拌入低筋麵粉與奶精粉，以按壓方式拌勻即可。
- Divide the pineapple filling into approx. 15g portions. 將鳳梨餡分切成每個重約15g 的小塊狀。
- Divide the pastry dough into 25g pieces. Press flat the dough and wrap a piece of pineapple filling in the middle. Place the finished dough into the square mould. 取每個重約25g 的麵團，捏平、包入鳳梨餡，收口。
- Pre-heat oven to 200 C, bake for 8 minutes, then reduce the oven temperature to 180 C, flip all pineapple cakes over, and bake for a further 5 minutes. 烤箱預熱至200 C/ 400 F。放入鳳梨酥圈模裡，用掌心略為按壓表面即可入烤箱烘烤。烤約8分鐘，降溫至180 C/ 350 F，翻面續烤5分鐘取出，稍涼時即可脫模。
- 備註： 1杯 = 240 c.c. = 240 ml, 1大匙 = 1 tablespoon = 15 c.c. = 15 ml, 1小匙 = 1 teaspoon = 5 c.c. = 5 ml