鳳梨豆沙酥 Pineapple & Red bean Puff Pastry

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常見的台灣酥皮月餅,無論選擇什麽餡料,裡頭總是藏著一顆鹹蛋黃。記得有一年在柬埔寨過中秋,不太能接受那一人手拿一顆五仁月餅嗑的文化,因為王子我個人真的不那麼愛五仁或是金華火腿月餅。倒是在常光顧的台灣料理的里遇見了蛋黃酥和芋頭酥,店家生意超好,還需預定。味道還真的很不錯,當然價錢以美金來計算,貴與否就看個人怎麼來衡量了。

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在萬物皆漲的城市裡,一顆鹹蛋黃還真的是不便宜,而且畢竟吃多也不健康,保存期限又短。很多時候以健康為藉口,說穿了還不是一切都再漲的後遺癥。哪看以前的人們會在那說吃這不好,吃那不健康的,其實什麽東西吃多也是不好的嘛。

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突發奇想的將鳳梨餡和豆沙餡做了結合,酸酸的鳳梨餡與微甜的豆沙餡偶遇,味道猶如曖昧期間的酸甜,意外的纏綿,這意外的結合,王子我個人很愛。

水皮材料:
中筋面粉100克
牛油30克
细砂糖20克
水40克
色素 少许

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油皮材料:
低筋面粉80克
白油60克

内陷材料:
豆沙馅350克
凤梨馅 150克

做法:

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1.将水皮材料混合均匀,揉成水皮面团,在室温下松弛20分钟,再平均分成等份。

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2.将油皮材料混合均匀,揉成油皮面团,在室温下松弛20分钟,再平均分成等份。

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3.把一份油皮面团包入水皮面团中,捏紧收口后擀成椭圆形再卷起,在室温下松弛15分钟。

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4.接着把松弛好的面团擀长,再次卷起,将面团切成一半,在室温下松弛15分钟。

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5.将豆沙和凤梨馅分成等份,把凤梨馅包入豆沙馅中。

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6.将面团擀平后包入内陷,捏紧收口。

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7.预热烤箱,以180℃烤约20-25分钟即可。

Pineapple & Red bean Puff Pastry:

Oil crust ingredients:
100gm all purpose flour
30gm butter
20gm granulated sugar
40gm water
food colouring

Oil crisps ingredients:
80gm low gluten flour
60gm shortening

Filling ingredients:
350gm red bean paste
150gm pineapple paste

Procedure:
1. Combined all Oil crust ingredients and knead well to form Oil Crust dough, rest at room temperature for 20minutes, and divide into equal portions.
2. Combined all Oil crisps ingredients and knead well to form Oil Crisps dough, rest at room temperature for 20minutes, and divide into equal portions.
3. Warp a portion of Oil crust dough into a portion of Oil crisps dough, gather the edges and seal it, flatten it into oval shape and roll it up, rest in room temperature for 15minutes.
4. Flatten the dough to stretch it long and roll it up, cut the dough into half and rest in room temperature for another 15minutes.
5. Divide red bean paste and pineapple paste into each equal portion, flatten the red bean paste and wrap in pineapple paste.
6. Flatten the dough and wrap around filling and shape.
7. Bake in pre-heated oven at 180℃ for 20-25minutes.

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