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Monday, December 01, 2008

黄梨酥 Pineapple Nastar Rolls

黄梨酥
材料A:
牛油 120克120g  Butter
糖粉 30克30g    Icing Sugar
面粉 140克140g  Plain Flour
粟米粉 40克40g    cornflour
瓦尼拉香精 半茶匙1/2tsp Vanilla Essence
柠檬香精 1/4茶匙1/4tsp Lemon Essence
材料B:
蛋黄 2粒(打散)2 Egg Yolks (beaten)
馅料:For Filling:
黄梨馅 500克
(买现成,秤每份7克,搓成椭圆形)
500g pineapple filling
(ready made,roll into ovals at 7g each)
搽料:For glazing:
蛋黄 1粒 (打散)1pc egg yolk (beaten)
用具:Utensil needed:
黄梨酥花嘴 1个1 nastar mould of pineapple tarts
材料
做法/Method:
1。材料(A)放入搅拌器拌一下,加入(B)料拌成软团。
     Combine ingredient A in a mixer very briefly.Add in ingredient B and mix to form a soft dough.
2。将少许(1)放入黄梨酥花嘴内挤出,挤时纹线向下,重复至完,将每份包入1粒黄梨馅,卷起后切去多余的面团,排在铺了蛋糕纸的烘盘,在表面搽上蛋黄。
     Place some dough of no.(1) into a nastar mould .Press out pastry strips with line design facing downwards .Repeat process and wrap each piece of pastry with one portion of filling .Roll up ,trim edges.Leave rolls on lined baking tray.Glaze surfaces.
3。将(2)放入预热烘炉,以170℃烘20至25分钟或熟,取出待凉收好。
     Bake no.(2) in a preheated oven at 170℃for 20-25 minutes.Cool well and store in airtight jars.
步骤/Step by step:
牛油+蛋黄



  =>
P1020690
加糖粉、面粉和粟米粉



  =>
拌成软团
黄梨酥花嘴内挤出,挤时纹线向下,重复至完,将每份包入1粒黄梨馅,卷起后切去多余的面团



  =>
排在铺了蛋糕纸的烘盘,在表面搽上蛋黄。
P1020699



  =>
P1020702
Remark:
我的粉类是买便装的。

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