“Pineapple Cookies 风梨酥”

风梨酱材料：

2粒大风梨 （沙劳越风梨或巴里风梨）

3大匙麦芽糖

适量的白糖  （随个人喜好调甜度）

做法：

1。将风梨去皮磨细，丢弃风梨中心。

2。然后把磨细的风梨及其果汁一起放入锅煮滚，再加入麦芽糖搅至溶

      入风梨内。

3。加入白糖，继续搅至溶解，再尝试其甜度。重复这步奏至达到所要

      的甜度为此。

4。继续煮至风梨酱的水份干掉，如用锅铲压它，不再有水份挤出即

      可。

5.   待风梨酱冷后， 将它搓成小球待。如还未需用它，就将它藏进冰箱内待用。

Pineaple Jam Ingredients:

2 big pineapple ( sarawak pineapple or Bali pineapple)

3 tbsp Maltose

suitable amount of sugar depending on individual preference

Method:

1.    Remove the pineapple skin and grate it but discard the center of the

       pineapple.

2.    Cook the grated pineapple togather with its juice until boiled, then add in

        maltose and stir till it is disolved into the pineapple juice.

3.    Add in sugar batch by batch and stir till it is disolved, then taste the jam 

       after adding each sugar batch. Stop adding sugar when desired sweetness

       achieved.

4.   Continue to cook the jam until its juice dried. remove the pot from stove

      when there is no more juice occur after pressing on the jam.

5.   Leave the jam cool and shape them into small ball and keep in the

      refrigerator until ready to used.

风梨酥材料：
牛油      80克
糖粉      30克
盐          1/4茶匙
蛋黄      1粒
面粉      120克
粟米粉 40克
发粉      1茶匙

搽料 ：（搅匀）
蛋黄1粒
蛋白半粒

做法：
1。把牛油，糖粉及盐打发，再加入蛋黄搅拌均匀。
2。然后把面粉，粟米粉及发粉加入搅匀既可。
3。依个人喜好将以上面团揉成比风梨馅球大些的面团球，压扁包入风
       梨馅球，再用小剪刀剪几下，排入已放好油纸的烘盘。
4。将已排满的烘盘， 放入已170 度烘10-15分钟至定型，取出搽上蛋液，
      再放回烘炉烘至熟，取出待凉才收入不透风罐子。

Pineapple cookies Ingredients:
Butter           80g
icing sugar   30g
salt                1/4tsp
egg yolk        1
plain flour     120g
corn flour       40g
baking powder  1 tsp

Glazing:( mix well)
1 egg yolk
1/2 egg white

Making Method:
1. Mix butter, icing sugar and salt until flufy and light, then add in egg and 
    mix well.
2. Add in plain flour,corn flour and baking powder and fold well.
3. Roll the dough into multiple small balls( slightly bigger than the pineapple
    jam's size), then flatten the dough ball and fill in the pineapple jam. Shape
    the cookies into egg shape, cut the 'v' around the tart surface and arrange
    them into a baking tray with grease paper.
4. Bake the cookies in preheat 170 degree oven for 10-15 minutes until all
    shape retained. Remove the tray from oven, glaze each surface and rebake
    until the tart fully cooked through. Let the cookies cool before keep them
    into airtight container.