Filling Ingredients / 馅料材料 1kg grated pineapple / 磨幼黄梨 1公斤 150g sugar or to taste / 白糖 150克 50g rock sugar / 冰糖 50克 5 cloves / 丁香 5颗 1/4 tsp salt / 盐 1/4茶匙
Method
Method for Dough / 面团做法 1. In a mixing bowl, mix margarine, egg and salt together. 在一个容器内,把菜油、蛋及盐混合。
2. Gradually mix in flour until mixture forms a ball of dough. Knead dough lightly until smooth. Rest dough covered with tea towel for 30 minutes. 慢慢加入粉,搅拌成面团,轻轻搓至光滑,用布盖着面团,让它醒30分钟。
Method for Pineapple Filling / 黄梨馅料做法 1. In a non-stick pan, cook filling ingredients over low heat for 30-45 mins, till mixture is thick, glossy and sticks together, remove and set aside to cool. 在不黏锅内,放入所有馅料材料,以小火煮至材料发亮、结成团,需时约30-45分钟,取出后置放一旁。
Making Tart / 挞的做法 1. Top up with a ball of pineapple filling, glaze pastry with egg wash, bake in preheated oven at 180℃ for 20-25 minutes. 把面团擀成薄片,用饼模切出自己喜欢的形状。在饼皮上填入1粒黄梨馅,饼皮涂上蛋液,放入预热至180℃的烤箱内烤20-25分钟。
Tips
This is an old fashioned pastry, thus it is definitely a bit harder then sing butter. 传统黄梨挞用的是菜油,因此用牛油做的会比较结实一些。