Golden Pillow Pineapple Tart (Buttery & Slight Crunchy Pastry) 金枕头

今年的华人新年来的特别快，原本不打算做年饼，打算向同事订购黄梨塔就算了，我对其他年饼的兴趣远远不及黄梨塔，所以其他年饼可无，过年一定要有黄梨塔。话说即使往年自己有做黄梨塔我也会向这位同事订购，因为我非常欣赏他太太做的黄梨塔。哪知今年要向他订购时才知道他太太今年不接订单。

这是不是让我有个藉口一定要挤出时间来做黄梨塔？

虽然我对去年的配方感到相当满意，但是爱做实验的我还是想尝试不同的配方。看到很多食谱都有加奶粉，于是今年第一波黄梨塔就尝试加入奶粉。另我感到意外的是塔皮并不因为加入了奶粉而变得重奶味，反而让我误打误撞做出了味道和口感都和同事太太做的非常相似的塔皮。这个配方的塔皮很buttery，酥中带点脆，不是粉粉，咬了掉满地那种。和去年的配方比较，去年的那个配方塔皮比较软（也有可能是因为去年我用的是top flour的原故）。

题外话，有天爸爸无意中跟我提起那个被我追捧的黄梨塔，他觉得味道只是一般而已（买来孝敬他这么多年，他还是第一次跟我说其实他不是很喜欢吃，那么对这个女儿做的黄梨塔他也肯定不是很爱因为口感很相似嘛）。朋友送了他一盒来自新山紫馨（Lavender Bakery）出品的黄梨塔，他觉得非常好吃，一直向我推荐。我试吃后，第一个感觉是奶油味不够重，有点干。吃多几个，又觉得也挺不错，感觉比较不会腻。我很想做出符合爸爸口味的黄梨塔。所以，在此向大家征求食谱。如果你吃过Lavendar的黄梨塔，有类似其塔皮的食谱，方便的话请和我分享。

Golden Pillow Pineapple Tart (Buttery & Slight Crunchy Pastry)

Ingredients: (yield about 34pcs)
(A)
114g cold salted butter, cut into small cubes
160g plain flour (or top flour)
20g milk powder
10g custard powder
30g icing sugar
(B)
15g egg yolk
½ tbsp cold water
½ tsp vanilla extract

For glazing: 1 egg yolk with a few drops of water

Pineapple paste: +/- 300g (roll into small ball of ½ scant tbsp each, about 8g)

*I used store bought pineapple paste. Refer here if you want to know what I did to my store bought pineapple paste to make it nicer.

Method:
1) Sift flour, milk powder, custard powder and icing sugar together into a mixing bowl.
2) Add in butter, rub the butter into the flour (using finger tips, pastry blender or scraper and fork) until the mixture resembles breadcrumbs.
3) Mix (B) and add into the butter/flour mixture, combine to form a dough (do not over knead). At this step, you can wrap the dough with cling wrap and refrigerate while you proceed to divide the pineapple paste into small balls.
4) To assemble, roll the dough into ball (each dough is slight rounded ½ tbsp), make a hole at the centre, place the pineapple paste ball into the hole, wrap and roll again.
5) Bake in preheat oven at 190C for 6 mins, middle rack, remove tarts from oven, apply egg wash.
6) Return to oven to bake at 180C for another 4 -5 mins.
7) Use a flat spatula to transfer the tarts to wire rack for cooling. Allow tarts to cool completely before storing in an airtight container.

Note:
Overtime my taste bud change, I feel that the pineapple paste is too much (I used the same paste to pastry ratio last year but I thought it was just nice last year), so for next batch I used the ratio of 1 tsp pineapple paste to ½ tbsp pastry.

I will be sharing another pineapple tart in upcoming post. So stay tune!