鳳梨酥@Emily Handmade

| EN
難度
2/5
| EN
需時 (分鐘)
60
份量 (人)
8-10
難度
需時 (分鐘)
份量 (人)
2/5

60

8-10

材料

(20個長方形模)

  • 無鹽奶油 140克
  • 細糖粉 40克
  • 低筋麵粉 210克
  • 奶粉 30克
  • 全蛋液 35克
  • 鳳梨餡 200克
  • 450ml Water
  • 3 Mango
  • 4 tbsp Cream
  • 4 tbsp Coconut Milk
  • Some Pomelo
  • 3 tbsp Sago
  • 3 tbsp Water
  • 3 tbsp Sugar

烹調步驟

1

將奶油軟化後與糖粉拌勻

Dice 2 mangoes and juice 1 mango. Peel and segment 1 pomelo 

2

將拌勻的步驟一加入蛋液後攪拌成奶白色及團狀

Add sago into boiling water. Cook for 6 minutes. Turn off the heat and set aside for 15 minutes. Rinse sago with cold water and drain

3

接著加入過篩的粉類,拌勻係成一粉團,放入雪櫃冷凍10分鐘

Add sago into boiling water. Cook for 6 minutes. Turn off the heat and set aside for 15 minutes. Rinse sago with cold water and drain

4

鳳梨餡分成10克大小並搓成圓形備用

Add sago into boiling water. Cook for 6 minutes. Turn off the heat and set aside for 15 minutes. Rinse sago with cold water and drain

5

10分鐘後將粉團拎出,並搓成每粒20克圓形外皮

Add sago into boiling water. Cook for 6 minutes. Turn off the heat and set aside for 15 minutes. Rinse sago with cold water and drain

6

將餡包入皮中再壓至鳳梨酥模中

Add sago into boiling water. Cook for 6 minutes. Turn off the heat and set aside for 15 minutes. Rinse sago with cold water and drain

7

(預熱焗爐175度)

Add sago into boiling water. Cook for 6 minutes. Turn off the heat and set aside for 15 minutes. Rinse sago with cold water and drain

8

焗爐:下放中層烤12分鐘後將火轉至150度再烤3分鐘即可出爐)

(大烤箱跟小烤箱的時間會有差別,請自行注意上色狀況烤太久皮比較會硬)

Add sago into boiling water. Cook for 6 minutes. Turn off the heat and set aside for 15 minutes. Rinse sago with cold water and drain

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