The Baking Chemist 的黄梨挞也是用褐化牛油，特香。因为要配合新手学做饼，James 建议黄梨馅用现成的就好了，比较容易上手。大家快学上来，新年就可以自做点黄梨挞来应节了！
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#Uncle James's cookies
分量：65+-粒 (3.5cm挞模）
准备时间：60 分钟
煮时：30分钟
材料：
325克 现成黄梨馅 (揉成每粒5克的小圆球）
170克 中筋面粉
45克 细砂糖
100克 褐化牛油*
1茶匙 发粉/ 泡打粉
1茶匙 香草精
1粒 鸡蛋
做法：
1. 把中筋面粉，细砂糖和发粉加入搅拌器里，搅拌均匀
2. 加入褐化牛油，搅拌至无干粉
3. 加入鸡蛋和香草精，搅拌均匀
4. 把面团移入大盆里
5. 揉匀至成团，收入冰箱冷藏1个小时
6. 取出7克分量的面团，压入3.5cm的挞模里
7. 重复以上步骤至面团用完
8. 把5克黄梨馅小圆球压入挞模里
9. 把黄梨挞送进已预热的烤箱里, 以180°C烤12-15分钟或上色
10. 黄梨挞出炉，待凉，收入个密封的罐子里，完成
*小提示：
1. 褐化牛油做法请参考花生饼做法视频：
• 花生饼 Peanut Cookies
To make things easier, you can opt for ready-made pineapple jam. Now, let’s dive into the steps with Uncle James, our #cook2share guest from @thebakingchemist_my, as he shares his straightforward approach to creating delectable Pineapple Tarts.
Portion: 65+- pcs (2 trays)
Prep Time: 60 minutes
Bake Time: 30 minutes
Ingredients:
325 g ready-made pineapple jam (roll into 5g balls)
170 g all-purpose Flour
45 g caster sugar
100 g brown butter*
1 tsp baking powder
1 tsp vanilla extract
1 pc egg
Steps:
1. Add all-purpose flour, caster sugar & baking powder into the food processor, mix well
2. Add brown butter, mix well
3. Add egg & vanilla extract, mix well
4. Transfer the mixture into a mixing bowl
5. Knead the dough gently, chill in the fridge for 1 hour
6. Weigh out 7g of the soft dough, press it into a 3.5cm tart mould
7. Repeat step 6 by using the remaining dough
8. Press 5g pineapple jam ball into the tart mould
9. Place the tray in the middle rack of the pre-heated oven, bake at 180°C for 12-15 mins depending on your oven, or until slightly brown at the bottom of the cookie
10. Retrieve the tray from the oven and allow the tart to cool, then demould & keep them in a container, it’s done!
*Tips:
1. You may refer to the Peanut Cookies video on how to prepare the brown sugar:
• 花生饼 Peanut Cookies
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⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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3 фев 2024
