鳳梨酥製作食譜

【鳳梨餡】(20個)

鳳梨果肉 1.5kg

細砂糖 30g

麥芽糖 60g

黃油 10g

[Pineapple Filling] (20 pcs)

Pineapple 1.5kg

Sugar 30g

Maltose 60g

Butter 10g

⭐⭐⭐

【奶香酥皮】(20個)

無鹽黃油 150g

糖粉 35g

全蛋液 45g

低筋麵粉 240g

奶粉 25g

[Pastry Dough] (20 pcs)

Unsalted Butter 150g

Powdered Sugar 35g

Egg Liquid 45g

Cake Flour 240g

Milk Powder 25g

【製作步驟】

1️⃣   熬煮餡料

將鳳梨切碎擠去汁水，與砂糖煮至濃稠，加入麥芽糖與黃油炒至抱團，放涼後分成 15g 一份。

1 Cook Filling

Finely chop pineapple, remove excess juice, cook with sugar until thick. Add maltose and butter, stir until firm. Portion into 15g balls after cooling.

2️⃣   製作酥皮

軟化黃油加糖粉打發，分次加入蛋液拌勻，篩入粉類拌勻至無干粉，冷藏鬆弛 20至30 分鐘。

2 Prepare Dough

Cream butter and powdered sugar. Add egg in batches. Fold in flour and milk powder. Chill for 20-30 mins.

3️⃣   包製烘烤

將酥皮分成 20g 一份，壓扁後包入餡料，放入模具壓平。預熱烤箱 170°C，烤 15至20 分鐘後翻面，再烤 8至10 分鐘，取出放涼。

3 Assembly & Bake

Divide dough into 20g portions. Flatten, fill with paste, and press into molds. Preheat oven to 170°C. Bake for 15-20 mins, flip, then bake for 8-10 mins. Cool completely.

【製作小貼士】

酥鬆關鍵

黃油需打發至蓬鬆，混合粉類時請勿過度揉搓。

回油口感

建議密封放置一晚，待餅皮「回油」後，風味與口感會更佳。