鳳梨酥@Emily Handmade
60
8-10
- 11 5 月, 2021
- 6:00 下午
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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