#黄梨饼 #黄梨酥 #PineappleTarts
留言下面，你喜欢“软融黄梨饼”还是“酥皮黄梨饼”呢？
Comment below, do you like "soft melty Pineapple Tart Cookies" or "Flaky Pineapple Tart Cookies"?
Separate Video Recipe Links:
♦自家自制黄梨酱食谱Homemade Pineapple Jam from Scratch: • 自家自制黄梨酱食谱How to Make H...
♦融在嘴里|香软黄梨饼食谱Melt in your Mouth Soft “Pineapple Tarts Cookies” Recipe: • 融在嘴里|香软”黄梨饼/黄梨酥”食谱|新年饼...
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延续上期黄梨饼，今天我们继续来做第二款“黄梨饼/黄梨酥”。这个食谱饼干比较稳固，以酥皮型牛油香的饼干为底，里面包这自家自制的黄梨酱。外观是美丽的春花形状，好可爱又有新年气氛。放隔天吃，黄梨酱融合跟饼干，酸甜酥香， 我本身较喜欢这款黄梨饼干哦~
Following the last episode’s Pineapple Tart Cookies, today we continue to make the second version of "Pineapple Tart Cookies". This cookie recipe is relatively stable. It is made using flaky buttery pastry crust as its base, wrapping within is our homemade pineapple jam. With a beautiful spring flower shape appearance, they look so cute and filled with Chinese New Year atmosphere. Eat it on the next day, the flavor of pineapple jam has fully combined with flaky pastry crust, sour and sweet. Personally, I more prefer this type of flaky Pineapple Tart Cookies~
好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
♦食谱
=80小饼干=
227克 无盐牛油（冷）
340克 普通面粉
1茶匙 发粉
½茶匙 盐
50克 糖粉
1颗 鸡蛋
½茶匙 香草精
1茶匙 冷水（可选）
=蛋液=
1颗 鸡蛋
少许 盐
(预热烤箱170C: 20分钟)
(上下火，不开旋风，中层烤)
♦Recipe
=80pcs small cookies=
227g Unsalted Butter (Cold)
340g All Purpose Flour
1tsp Baking Powder
½tsp Salt
50g Icing Sugar
1 Egg
½tsp Vanilla Extract
1tsp Cold Water (Optional)
=Egg Wash=
1 Egg
Pinch of Salt
(Preheated Oven 170C: 20minutes)
(Top bottom heat, no fan force, middle rack)
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