溶在口里的黄梨酥 Melt-In-Mouth Pineapple Tarts (with Homemade Pineapple Jam)

 

这个黄梨酥一直要做了好久， 现在终于等到它压轴出场了。自从几年前买过外头的现成黄梨酱， 我就告诉自己那会是最后一次了。 因为我那时候买的黄梨馅偏甜， 而且吃得出是黄梨香精的味道， 因此我就觉得有机会的话， 就要自己做了。 

这次买了两粒Morris黄梨， RM2一粒， 然后再添多RM0.50， 麻烦档口的人帮我切好， 省下不少的功夫。 两粒切好的黄梨1.2kg. 

 

这次的黄梨酱我是参考Wendy的， 用到材料如下：

黄梨馅

• 2粒黄梨 （切好后1.2kg）
• 糖 250g
• 肉桂条 1个

1. 黄梨切块， 放一半的黄梨块放入食物调理机， 加入1/4杯的水， 搅打。 打好后把80%的酱倒入锅内，  其余的加入剩下的黄梨块一起搅打。 
2. 黄梨馅加入肉桂条在锅内用中火煮， 直到类似麦片的质地，不用太常搅拌， 因为还没有加糖的话不会那么容易焦。

 水份慢慢蒸发。

3. 当黄梨酱大概挥发了80%的水份， 才加入糖， 黄梨酱会再次变比较水。 转去中小火， 继续煮， 间中搅拌一下。 

 这里我才把糖加入。 

4. 黄梨酱比较干后， 转去大火， 让黄梨酱变得比较焦， 颜色会比较漂亮。 间中要翻查看底部的颜色， 直到喜欢的颜色， 就可以离火了。 

 

 这个是完成后的黄梨酱， 大概600g。 

冷切后， 形成每粒8g放入冰箱冷藏备用。 

Homemade Pineapple Jam

Source: Table for 2 .....or more 

• 2 large Morris pineapples (after peeling total 1200g)
• 250g sugar
• 1 smallish cinnamon stick

1. Peel the pineapples. Cut pineapples into chunks. DO NOT DISCARD THE CORE. That part has the most of the precious fibre.
2. Put half the pineapple chunks into a blender, add 1/3 cup of water and blitz away. Pour 80% of the blended stuff into a pan or wok. 
3. With the remaining blended pineapple in the blender, repeat blending process with the rest of the pineapples, always leaving some blended stuff in the blender if you need to blend more chunks and you won't need more water.
4. Cook pineapple paste with cinnamon stick on medium heat until it's very pasty, like thick oatmeal. I don't stir it all the time, see notes below.
5. Add in sugar, it'll turn watery again. Turn to lower medium heat, and cook until it is very pasty. Stir once a while only, but keep an eye on it.
6. Increase the heat to high. Don't stir and let the base take on some colour. It will caramelize the jam. Stir once a while to check on the colour. Stop when it almost reaches your prefered colour. Take note that some pans will continue to caramelize even when the heat is off.

至于黄梨塔的皮， 我是参考Sonia的， 真的很简单。 

黄梨酥

*可做出75个

• 牛油 260g
• 炼奶 75g
• 面粉 380g
• 蛋黄 1.5个

1个蛋黄+1tsp 牛奶抹面

• 黄梨馅 600g

1. 把奶油和炼奶搅拌到颜色变浅。
2. 蛋黄分次加入， 搅拌至均匀。 
3. 筛入面粉， 拌匀。 
4. 揉成每个10g的小球。 
5. 压平， 上面放一颗黄梨酱球， 包起来。 揉成圆粒。 
6. 上面用刮刀弄造型， 抹上蛋液即可。 
7. 放入预热165‘C的烤箱烤23-25分钟。 

Pineapple Tart

recipe source: by Sonia a.k.a Nasi Lemak Lover
*makes 75pcs

• 260g butter
• 75g condensed milk or sweetened creamer
• 380g plain flour / all purpose flour
• 1.5 egg yolks

1 egg yolk +1tsp milk, for egg wash

• 600g Pineapple filling

1. Cream butter and condensed milk till light.
2. Add in egg yolk one at a time, and beat until combine.
3. Mix in flour, mix till become a soft and not sticky dough.
4. Roll pineapple filling into ball (8g each) and roll dough into ball (10g each).
5. Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll.
6. Cut few lines on the pineapple balls to create pineapple pattern, apply egg wash with a brush.
7. Bake in preheated oven at 165C (fan forced) for 23-25mins or till golden brown.
8. Cool completely before storing.

黄梨馅我用了大概一个小时半的时间煮好， 过程还算蛮顺利的， 不用时常搅拌， 只要每隔5分钟检查就可以了。 这次的黄梨酱的糖份我不敢减太多， 因为糖太少的话黄梨馅会比较不耐， 不过这次的不会太甜， 跟塔皮搭配得刚刚好。 最喜欢这次的塔皮了， 很酥脆， 有溶在口里的感觉！ 这次的第一次尝试很成功， 虽然过程不简单， 但是却有很大的满足感， 因为自己做的黄梨酥真的也很不赖的。 

 

I am linking this post to Bake Along event, Chinese New Year Cookies for the month of Jan 2014 organised by Lena of Frozen Wing, Zoe of Bake for Happy Kids and Joyce of Kitchen Flavours.