After a few trips to Taiwan, the pineapple pastry is the first choice for souvenirs, since then I have an idea to make it on my own. After having tried a few shortcrust pastry recipes, I follow the Taiwanese blogger's one - Carol 自在生活 which is fluffy and crispy!
For the filling, I just go to the grocery to buy some ready made sour pineapple jam. So let's start...
Recipe: (8-10 pcs rectangle cookies mould)
Pastry: 20g/pc
23g ghee
23g unsalted butter
23g caster sugar
30g egg mixture
6g parmasan cheese powder
6g milk powder
90g cake flour (sifted)
Filling: 24g/pc
240g sour pineapple jam
Method: preheat the oven in 170c
Procedure:
1) In a big bowl, stir the diced ghee/unsalted butter/caster sugar until become fluffy, pour the egg mixture to the batter, mix them well; then add the parmasan/milk powder, stir together well; at last add the sifted cake flour into the batter and stir well but not to much, until it becomes to a big dough;
2) Separate the dough to small ball each 20g, cover with towel or wrap plastic, set aside;
3) Separate the pineapple jam to small rectangle form each 24g;
4) Assembly the dough & pineapple, roll the pastry dough in round piece, then put the pineapple rectangle onto the dough and close them up with the figures, the final shape is in rectangle, finally press the dough into the cookies mould;
5) Bake the pastry in 170c in middle level for 12-15 mins, look after it often to avoid overcooked.
**Done and enjoy!
去台灣旅遊，菠蘿糕點是紀念品的第一選擇，從那時起我有一個想法，是自己做了送人。在嘗試了幾個酥皮糕點食譜後，我跟著台灣博客的那個 - Carol 自在生活 ，這是蓬鬆和酥脆的酥皮！
對於餡料，我只是去雜貨店買一些現成的酸菠蘿果醬。所以讓我們開始...
食譜：（8-10個長方形餅乾模具）
酥皮：20g / pc
23克 酥油
23 克 無鹽黃油
23 克 砂糖
30 克 雞蛋混合物
6 克 帕馬山奶酪粉
6 克 奶粉
90 克 蛋糕粉（過篩）
餡料：24g / pc
240 克 酸菠蘿果醬
烹調方法：預熱焗爐170℃
程序：
1）在一個大碗裡，攪拌切片的酥油/無鹽黃油/砂糖，直到變得蓬鬆，把雞蛋混合物倒入麵糊，混合均勻; 然後加入帕馬山奶酪粉 /奶粉，充分攪拌均勻; 最後將篩過的麵粉加入麵糊中，攪拌均勻，但不要多，直到變成大麵團;
2）將麵團分成小球，每個20克，蓋上毛巾或包裹塑料，待用;
3）將菠蘿果醬分成小矩形每個24克;
4）裝配麵團和菠蘿，將麵團捲成圓形，然後將菠蘿矩形放在麵團上並用數字將其閉合，最終形狀為矩形，最後將麵團壓成曲奇模具;
5）在170c的中層烘烤12-15分鐘的糕點，照顧它，以避免過度煮熟。
**完成和享受！
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