洛神花黄梨饼 Roselle Pineapple Tarts

每次打开面书，就看到网友 Tracy 所上载的洛神花凤梨酥，每次看到都在吞口水。。。

洛神花凤梨酥

前天在超市看见洛神花，150g RM 4.99，赶紧买了回来，想起我去年炒的黄梨馅收在结冰处，是时候让它换上“新衣”了，哈哈哈。。。

食谱就是这么奇怪，同一个食谱，做出来的味道都不一定一样，去年炒的黄梨馅，我嫌它偏甜了一些，可能黄梨的甜度略有不同。想想看，加入洛神花，可能可以中和那个甜，增添一些酸味，于是我洗干净洛神花，去掉种子，用搅拌机打烂，放入锅里略炒一下，再倒入黄梨馅一起炒，哇。。。好香呢，试试味，我喜欢的味道。。。做好后，赶紧把洛神花黄梨饼变出来，为新年饼先热身一下。。。两个字，Ho Jiak。。。是我喜欢的味道。

把甜的黄梨馅摇身一变，就变成了酸酸甜甜的洛神花黄梨馅。

黄梨食谱参考这里和这里。

今年的新年，可以吃洛神花黄梨饼 。。。嘻嘻嘻嘻。

这是预先设定的贴子。 This is a scheduled post.

黄梨馅材料 (Pineapple paste ingredients)

5粒            黄梨 - 我用大粒的 (5 nos pineapples - I use big size pineapples) 

400g         细砂糖 (400g castor sugar) 

2支            桂皮 (2 nos cinnamon stick)

6枚            丁香 (6 cloves)

1粒            柠檬皮 (1 nos lemon zest)

1粒            柠檬汁 (1 nos lemon juice)

步骤 (Steps)

1. 把黄梨削皮切快，用搅拌机搅碎，过筛。

     Peel and cut the pineapples, blend with a blender or food processor until fine, sieve 

     excessive pinapple juice.

2. 把黄梨碎和所有材料（除了柠檬汁）放入万能锅，用“蒸煮”功能煮至干。“蒸煮”功能预设是

    30分钟，每隔30分钟，搅拌一下黄梨馅，若不干，就重新预设功能。我忘了我煮了多久，

    不过至少有4－5个小时，而且黄梨馅不会很干，但是不用一直搅拌，只是没30分钟搅拌一

    次，最后离锅前，加入柠檬汁再多煮10分钟，待凉后就收入保鲜袋，放在结冰处。

    Put the pineapple mesh and all ingredients (except lemon juice) into the smart cooker, use 

    the "steam" function to cook the pineapple paste. The steam function is preset to 30 minutes,

    so every 30 minutes, just check the pineapple paste by  lightly stirring it with a spoon, the

    pineapple paste have to be cook it until the slightly dried up. I can't remember how long I 

    cook it , but roughly about 4-5 hours. The paste would not be too dry if cook in the smart

    cooker compare to a wok, the advantage of using the smart cooker is I don't need to 

    continue to stir fry, I just need to check it every 30 minutes, before remove the pineapple 

    paste from the smart cooker, add in the lemon juice and cook for another 10 minutes, let it 

    cool completely before store it in the freezer. 

洛神花黄梨馅材料 (Roselle Pineapple paste ingredients)

150g           洛神花 (150g roselle)

步骤 (Steps)

3. 把洛神花洗净，去掉种子，用搅拌机搅碎，倒入锅里用小火炒一炒，再加入黄梨馅，慢慢

    炒至洛神花黄梨馅收干水分（大概30分钟），成团即可。

     Wash the roselle and remove the seed, blend it with blender or food processor, stir fry in a 

     wok with low flame, add in pineapple paste, cook until it dried up and agglomerate.

饼皮材料 (Pastry ingredients)

32g           炼奶 (32g sweetened creamer)

125g        牛油 - 室温 (125g butter - room temeperature)

1个           蛋黄(1 egg yolk)

190g        面粉 (190 plain flour)

馅料 (Fillings)

270g         洛神花黄梨馅 - 搓成15g圆球 (270g roselle pineapple paste - roll into 15g ball) 

抹皮 (Egg wash)

1个           蛋黄 - 打散 (Egg yolk - lightly beaten)

步骤 (ISteps)

4. 用打蛋器把练奶和牛油打均匀。

    Lightly beat the sweetened creamer and butter until well combine.

5. 加入蛋黄搅拌均匀，筛入面粉，搅拌均匀后，用手搓成完全不粘手的面团。

    Add in the egg yolk, beat till well combine, sieve in the flour, beat till well combine, knead 

    by hand until form an unsticky dough.

6. 把面团搓成20g圆球，然后压扁，放一颗洛神花黄梨馅，把面团搓圆，压入心形模，放在

    铺了烘培纸的烤盘上

    Divide the dough into 20g, roll into ball shape, lightly press until flat, wrap the roselle 

    pineapple fillings, mould with the heart shape cookie cutter,  put on to the mould  lined 

    with baking paper.

7. 把洛神花黄梨饼表面涂一些蛋液，送进预热烤箱，用170度烤20分钟，再转150度烤15分

    钟。

    Egg wash the surface of the roselle pineapple tarts, bake in preheated oven at 170 degree

    Celsius for 20 minutes, then turn to 150 degree Celsius for 15 minutes until the roselle

    pineapple tarts colours change to golden brown.

馅15g，皮20g，心形模

  

Jan & Feb 2015 Event: My Homemade Cookies 

I'm joining Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether.

This post is also also linked to the event My Treasured Recipes #5 - Chinese New Year Goodies (Jan/ Feb 2015) hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.