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INGREDIENTS 食材
凤梨酥
Pineapple jam 凤梨馅
1000g Fresh pineapple flesh (cut into chunks) 新鲜凤梨果肉(切块)
150g Brown sugar 黄糖
1pc Cinnamon 肉桂
4pc Cloves 丁香
1 Tbsp Lemon juice柠檬汁
Pastry 酥皮
50g Castor sugar 幼糖
250g Butter 牛油
2pcs Egg yolk 蛋黄
50g Milk powder 奶粉
350g Low protein flour 低筋面粉
1pc Egg beaten with 1 pinch salt 蛋液加小撮盐
STEP BY STEP 步骤
Filling 馅料
1.Place pineapple chunks into TM Bowl to blend 10sec/SP5 (repeat once if necessary)
将凤梨果肉放入主锅,以 秒 速度 (有必要时可以重复一次)10 / 5.
2.Add in brown sugar, cinnamon, cloves and lemon juice. 40-60mins/Varoma/SP2. (Cook without MC Cup but
replace with simmering basket) (observe the dry humidity, and add time if necessary)
(干湿度自己观察,必要时可以加时间)
3.Move to an empty bowl to cool. Clean the TM bowl.
取出转至一个碗中待冷。清洗主锅。
4.Divide the filling to (12g) , can make about 25 pieces pineapple tart
Pastry 酥皮
5.Place 50g castor sugar and 250g butter into TM Bowl 30sec/SP3 to mix well
加入 颗蛋黄, 秒 速度 混合。
2 30 / 3
7.Add 50g milk powder and 350g low protein flour ,30sec/SP3 mix until dough
加入 奶粉和
50g 350g 低筋面粉, 秒 速度 混合成团30 / 3
Remove the baking tray and brush the beaten egg and bake again for 5mins.