Pineapple Tart

by-alvina's recipe

 Pineapple paste - 500g + 60g Lee Pineapple juice + 1 tsp fresh lemon juice .

Mix every things together and roll it into 1Tsp ball size .Normally , I will prepare this at night then bake it on next morning
Bake King 黄梨现成包装料500g + 60g Lee 罐装黄梨水+ 1Tsp 柠檬汁。全部搅拌均匀后，1 tsp 1粒的分量，用保鲜纸包好待用。我通常会早一个晚上做好，隔天早上在包。


Rich Tart Pastry -

320g Top flour ** 底筋面粉
60g Milk Powder 奶粉
30g Icing sugar 糖霜
227g SCS salted butter , cold , cube . 切小块，放回冰箱保持冷温度。
30g egg yolk 蛋黄
1 Tbsp Ice water ** 冰水

** for those who want melt into the mouth pastry , reduce flour 20g and omit the ice water entirely. **
要溶在口里的饼干外皮- 减少20g面粉，和去除冰水不要放。
Method :
1) Whisk top flour , milk powder , icing sugar together untill very mix well .
那一个大盆把面粉，奶粉，糖霜搅拌非常均匀。

2) Rub in the cold butter cubes with your finger tips untill the mixture resembles breadcrumb .
把冷牛油从冰箱里拿出来，放入面粉里用手指尖慢慢摩擦于面粉和牛油之间，直到全部的面粉看起来像颗粒状态。不明白这步骤的朋友可以看看如何用指尖摩擦面粉与冷牛油。How to rub cold butter into flour

3) Mix the yolk with Ice water together. Add this to the flour and butter mixture and gently with a spatula untill the dough comes together . 把蛋黄和冷水搅拌在一起，然后全部加入面粉颗粒里。用叉子或塑料刮刀把面粉搅为一团。

4) Knead very briefly , wrap in clingwrap and chill for 15-30mins .. 稍微用手均匀的揉一揉面团，适可而止，以防面团因为手掌的温度而出油。包好收入冰箱15-30mins .

5 ) Preheat oven 200'C . Portion pastry dough into 8-9g each , flatten dough and wrap in 1 Tsp of pineapple paste . brush the pastry ball with egg and bake for 13-16mins .预热烤箱200度，把面团均匀分出每粒8-9g。之后把小面团压扁包入一粒黄梨馅料收口，滚圆。放在烤盘上。。烘烤之前在涂抹蛋液。烘烤13-16分钟 即可。。。