2015年饼 ~ 台式凤梨酥(Taiwanese Pineapple Shortcakes / Feng Li Su)

前2年，因为买不到凤梨酥的袋子，

虽然看到姐妹们陆续分享着好看又好吃的台式凤梨酥，

我惟有安份的等待和它相遇的缘分。

A couple of years back, I didn't manage to buy the packaging for the Feng Li Su, so I didn't make it even though my fellow bloggers were all giving it a go.

今年，这叫我倾心的凤梨酥，终于随缘来到我家了。

这就得谢谢那位传来凤梨酥袋子的好姐妹，

谢谢你，感恩哦！

Thanks to my friend and fellow blogger who gave me these pretty Feng Li Su paper bags, I've finally started work on these delicious treats.

把6小包的凤梨酥，排入礼盒，

大方得体，希望收到的朋友会喜欢。

6 packets of Feng Li Su to a box makes a perfect fit. Don't you agree that this is a wonderful gift to receive?

台式凤梨酥
 （可做12个）

食谱参考： Joceline lyn
原食谱：鲸鱼老师

材料：
凤梨酥（皮）

牛油 130克
糖粉 10克
B蛋黄 2个
芝士粉15克
低筋面粉 180克
牛奶粉20克
市售凤梨馅 210克

份量：皮 30克 / 凤梨馅 17克


做法：
1）牛油+糖粉搅拌至松发后，加入蛋黄和芝士粉搅拌均匀。
2）最后筛入低筋面粉和牛奶粉搅拌成面团。
3）取出适量饼皮包入馅料,再搓圆放入小月饼模子里压平，
然后放脱模排放在铺了烤纸的烤盘上。
4）烤箱预热后，165°C烘烤25分钟或金黄色便可。
5）烘好后，把凤梨酥取出放在铁架上待凉后，封密收藏。

Taiwanese Pineapple Shortcakes
(Yields 12)

Recipe adapted from Joceline Lyn
Recipe source: 鲸鱼老师

Ingredients:

Pastry
130g butter
10g icing sugar
2 egg yolks, size B
15g cheese powder
180g cake flour
20g milk powder

210g pineapple filling

Proportions: 30g pastry to 17g filling

Method:
1. Cream butter and sugar together, then add in egg yolk and cheese powder and mix evenly.
2. Sieve in the cake flour and milk powder, then knead into a pastry dough.
3. Weigh out the dough and fillings according to the proportions given and wrap the filling in the dough, then press them into a mini mooncake mould. Demould and arrange onto a lined baking tray.
4. Bake in a preheated oven at 165°C for 25 minutes or until golden yellow.
5. Allow the Feng Li Su to cool on a rack, then store in an airtight container.

 外皮充满奶油芝式味，搭上甜中带酸的凤梨馅，

还真的挺不错的，难怪风靡一时。

The sweet and sour pineapple filling wrapped in cheesy, buttery pastry; not a bad combination. No wonder it was so famous!

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 。
And

Link to "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.