纯手工鳳梨酥 Taiwanese Pineapple cake (tarts) | 不含冬瓜泥 | 这样做馅料更好吃 | Emilee's Kitchen 愛米丽厨房

纯手工鳳梨酥 Taiwanese Pineapple cake / pineapple tarts

Pineapple cake (Feng li su), a sweet traditional Taiwanese pastry, made of a buttery shortbread-like pastry with the combination of sweetness and sourness of the pineapple jam / pineapple filling.

There are people who add the winter melon in making this pineapple cake but I prefer using just purely the pineapple. Otherwise, how can we call it pineapple cake? haha

Ingredients for filling:
2 pineapple (about 2kg with skin)
120g maltose
80g rock sugar

**** Please adjust the sugar depending on the type of pineapple you used. If your pineapple is the very sour type, then you may have to use more rock sugar and vice versa.

For pastry:
220g butter (I used the salted butter, if you use the unsalted butter, please add 2g of salt)
40g sugar
1 egg
280g all purpose flour
30g milk powder
30g almond meal （if you don't have this, please replace with milk powder)

纯手工凤梨酥。 大家都知道是台湾名产。有点酸酸又有点甜甜。自己在家做，其实也不难。有好些人都会在制作凤梨馅的时候加入冬瓜， 可是我觉得怪怪的，所以我用了纯凤梨。要不然怎么叫着凤梨酥呢。视频里面也有一些撇步，教大家怎么弄出非常有口感，一丝一丝的凤梨馅 （在没用到黄梨芯和 不含冬瓜泥的情况下，也是可以做到的）。

凤梨馅：
2颗黄梨/凤梨（约2公斤，没去皮）
120克麦芽糖
80克冰糖

*****看你用的黄梨品种，冰糖的用量也可增，可减。如果黄梨本身很酸，那冰糖就可以多加一点。

饼皮材料：
220克黄油（我用的是有盐黄油，如果是无盐黄油，要加2克盐）
40克细砂糖
1鸡蛋
280克中筋面粉
30克奶粉
30克杏仁粉（如果没有的话，就用奶粉代替）

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