恭喜发财 ~ 黄梨饼 Gong Xi Fa Cai ~ Pineapple tarts

恭喜发财，祝大家身体健康，万事如意，心想事成，步步高升，猴年行好运！

2016猴年行好运

（取自这里）

久违了，各位部落客和读者，由于真的很忙，这里都布满灰尘了，终于等到可以“歇息”的时候，所以赶紧上来打扫。

新年一定要分享的就是年饼和年菜。我每年在除夕至初二，就会担任家里的“大厨”，今年也不例外。年饼的照片在初三早上才有空拍摄，可是有些年饼已经被吃完了，来不及拍。。。哈哈哈。。。得等重做，才能够分享。。。今早所拍到的年饼照片，也是只剩几个。。。哈哈哈。。。

首先，分享我的黄梨饼，今年同样是自己炒黄梨馅，只是用了3个不同的饼皮食谱，各有千秋，就看大家喜欢哪里一个而已。

祝大家试吃黄梨饼后旺旺来。

黄梨馅材料 (Pineapple paste ingredients)

5粒           大黄梨 (5 large pineapples) 

200g         细砂糖 (200g caster sugar - adjust according to the sweetness of the pineapple) 

1支           桂皮 (1 nos cinnamon stick)

1粒           柠檬皮 (1 nos lemon peels)

1粒           柠檬皮汁 (1 nos lemon juice)

步骤 (Steps)

1. 把黄梨削皮切快，用搅拌机搅碎，过筛。

    Cut the pineapples, put into a blender and blend till fine, sieve away excessive pineapple 

    juice.

2. 把黄梨碎，细砂糖和柠檬皮碎混合均匀，倒入锅里，加入桂皮，用小火煮至浓稠 ( 煮到桂  
    皮味道出来后，可以取出桂皮 )，要时不时搅拌，以免烧焦，黄梨馅略干时，才加柠檬汁，

    炒至干后，取出待凉。

    Put the pineapple baggase, caster sugar and lemon peels into a wok, add in cinnamon 

    stick, cook with low heat until pineapple paste thicken (remove the cinnamon stick), stir 

    consistently until the pineapple paste almost dry, add in lemon juice and continue to stir

    until pineapple paste dry up, leave to cool before use.

塔皮1 - 我之前的食谱 Tartlet recipe 1 - My previous recipe

我做2份饼皮，取得4小罐黄梨饼，共144粒 I make 2 recipe of this tartlet and yield 4 small can of pineapple tarts (144 nos pineapple tarts

65g           炼奶 (65g sweetened creamer)

250g         牛油 (250g butter)

2个            蛋黄(2 yolks)

380g         面粉 (380g plain flour)

适量          黄梨馅 - 搓成圆球，压扁一点 (Some pineapple paste - knead to form ball and slight press)

步骤 (Steps)

用打蛋器把练奶和牛油打均匀，蛋黄一粒一粒下，每次加入蛋黄都必须搅拌均匀，最后筛入面粉，搅拌均匀后，用手搓成完全不粘手的面团。

Beat the sweetened creamer and butter till combine, add yolk one at a time and mix well, finally, sieve in the flour and mix to form a non-stick dough.

把面团搓成比黄梨馅大1.5倍的圆球，包入黄梨馅，放入托纸里，进入烤箱前，扫上蛋黄液，即可。

Knead dough to form small ball but size 1.5 times bigger than the pineapple paste ball size, wrap the pineapple paste, put into paper liner and brush with egg yolk before bake. 

烤箱：170度，开风扇，中层20－25分钟

Oven: 17 degree Celsius, fan force, middle rack 20-25 minutes.

塔皮2 - 我之前的芝士塔/ 水果塔食谱 Tartlet recipe 2 - My cheesetart/ fruit tart recipe

我做1份饼皮，取得2罐黄梨饼 I make 1 recipe of this tartlet and yield 2 can of pineapple tarts 

200g          牛油 (200g butter)

100g          糖粉 (100g icing sugar)

1粒            鸡蛋 (1 nos egg)

420g          面粉 (420g plain flour)

步骤 (Steps)

将牛油和糖粉打均匀，加入鸡蛋搅拌均匀，最后筛入面粉，搅拌均匀后，用手搓成完全不粘手的面团，

Beat the butter and icing sugar till combine, add egg and mix well, finally, sieve in the flour and mix to form a non-stick dough.

把面团夹在两片烘培纸之间，擀平至大概 3 mm厚度，用模具压出形状，铺上黄梨馅，然后在黄梨馅上面再铺上搓圆小面团，即可。

烤箱：170度，开风扇，中层20－25分钟

塔皮3 - 取自Aunty Young，略有少许更改

Tartlet recipe 3 - Adapted from Aunty Young with minor changes

我做1份饼皮，取得2罐黄梨饼 I make 1 recipe of this tartlet and yield 2 can of pineapple tarts 

240g         白兰他 (240g planta)

60g           糖粉 (60g icing sugar)

2粒           蛋黄 (2nos egg yolk)

300g         面粉 (300g flour)

140g         玉米粉 (140g corn starch)

步骤 (Steps)

将白兰他和糖粉打均匀，蛋黄一粒一粒下，每次加入蛋黄都必须搅拌均匀，最后筛入面粉和玉米粉，搅拌均匀后，用手搓成完全不粘手的面团，

Beat the butter and icing sugar till combine, add egg and mix well, finally, sieve in the flour and mix to form a non-stick dough.

用模具把塔皮挤出，包入黄梨馅，进入烤箱时，刷上蛋黄即可。

Using a mould, press the dough, wrap the pineapple paste, brush with egg yolk before bake.

Cook & Celebrate Chinese New Year 2016

I am linking this post to "Cook & Celebrate Chinese New Year 2016" event organised by Yen (Goody Foodies), Diana (The Domestic Goddess Wannabe) and Zoe (Bake for Happy Kids)