凤梨卷-送礼装 Pineapple Rolls

你们好赏面呀,喜欢我带给你们的凤梨卷,应蓝雨和Jenny之托,回来后,做一次图文介绍,不要见笑!

Pastry 皮 :
250 g flour 面粉
150 g butter 牛油
30 g icing sugar 糖霜
1 egg yolk 蛋黄
. 5 tsp vanilla essence

2 drops Konniyaku mango colour (optional)

1. Cream the butter (room temp), sugar and egg yolk till smooth
糖霜,牛油,蛋黄用手弄滑
2. add flour and vanilla essence and colour
加入面粉, vanilla essence, 用手弄到好象曲奇dough 3. mix till all combined, NO NEED TO REFRIGERATE可入模做皮，不用放雪柜

3. brush on egg wash, ( if want to have bright colour, add one drop of mango colour into the egg mixture too)

馅:

用熟菠萝,刨成一条条碎线，揸汁不要,放肉在窝中炒. 加一支玉桂,冰糖炒至没水, 大概要二，三小时..不停搞。。放凉。。。做波形，放在皮上,卷好,切去多余皮,放上有黄色色素的蛋王汁，烤三十分中，180度...

Brought pineapple rolls for all the web friends in HK and Macau, and so happy that they liked them! Upon their requests, I took down pictures of the making process, hope it can be of help!

** if you make these pineapple rolls in cold weather, you might need to add more butter or alternatively add some canola oil till the dough is pliable and easy to be squeezed out of the mold. It doesn't affect the texture nor the taste. Has been tested in US winter time!