天酵小蛋糕 sourdough madeleine

看了 Esther Au Yong 在FB群組分享的貼相，昨晚也來襯熱鬧。

100 g 焦化牛油
80 g 中筋粉
53 g 天酵種(100% hydration)
50 g 雞蛋
65 g 糖
1個 檸檬的皮，磨蓉

牛油煮至溶掉而燒焦，待涼。
所有材料放大碗，拌勻。蓋好。
室溫(21°c)發酵需約8小時。雖然已發酵8小時，蛋糕漿沒有長很多，我很擔心。

230°c 焗2-3分鐘，轉180°c多焗3-5分鐘。

after seeing Ester Au Yong's post on FB group perfect sourdough, i decided to give a try.

100 g burnt butter
80 g all purpose flour (i used central milling flour @ 11.5 % protein)
53 g liquid starter (100 % hydration)
50 g egg
65 g sugar
zest of 1 lemon, grated

cook butter till smoke and burnt. let it cool down then put all ingredients into a mixing bowl.
mix well, covered and leave at room temperature (21°c) to ferment. mine doesnt grow much after 8 hours. i am worried if it will be too stiff after baked. surprisingly it came out soft and airy.
bake at 230°c oven for 3 minutes. lower down to 180°c and continue to bake 3-5 minutes.

鳳梨酥 pineapple cookies

在台北買了金鑽鳳梨，不想一下子吃掉，碎切後用來煮成泥，放在冰箱個多月，差不多忘記它。終於年三十夜，趕緊做了鳳梨酥。食譜是參巧這個做的http://lorina.pixnet.net/blog/post/35675081-%E5%BE%AE%E7%86%B1%E5%B1%B1%E4%B8%98%E9%B3%B3%E6%A2%A8%E9%85%A5%E8%87%AA%E5%B7%B1%E5%9C%A8%E5%AE%B6%E5%81%9A

饀

2個 鳳梨
適量 原糖
1個 檸檬汁
3 tbsp 木薯粉

鳳梨去皮、將肉和芯用刀切成小片。除木薯粉加入其他材料，煮至汁收 ，加木薯粉拌匀，煮至完全
乾身。這個是耐心的測試，用銅鍋煮了1小時才煮好，如用不銹鐵鍋，需要更長的事間。

酥皮

200 g 低根粉
20 g 粟粉
38 g 糖粉
133 g 室溫牛油
28-38 g 全蛋

將室溫牛油打軟，分２次加入全蛋 ，打勻。
其他粉類，過篩後加入牛油糖裡，拌勻。分切成20 g 的小份。

400 g 鳳梨饀

每1固鳳梨鳳梨是這樣做的:
20 g 饀
20 g 皮

用保鮮紙包裹着皮，用小木桿壓平。
拿掉保鮮紙，將饀放中央，包好。
將巳包入鳳梨饀的小團放入模內，上面放一張保鮮紙，用手掌壓平。重覆做其他的皮和饀料。

以170℃ 炉温焗10分鐘，將底面返轉多焗10分鐘



this is not a difficult recipe but it is time consuming. the filling part takes some time to cook.  there is no short cut. don't use a blender or machine to puree pineapple. use a knife to cut it into small pieces.  the texture won't be right if you use a machine to puree it.

this recipe makes 20 pieces pineapple cookies.

filling
2 pineapples
60 g sugar (adjust to suit your taste)
3 tbsp tapoica starch
1 lemon - juice

pastry
200 g cake flour
20 g cornstarch
38 g icing sugar
133 g room temperature butter
28-38 g egg

cream butter with icing sugar till pale and fluffy. add egg in two times. mix well each time. add sifted flour and corn starch.  mix it gently to form a dough.  cut into 20 g pieces.

put a samll dough between two pieces of food wrap. use a rod to roll the dough into a square which just enough to wrap the pineapple filling.

put each cookie into a mold. flatten it on both sides with your palm. Bake at 170℃ oven for 15 minus then turn it upside down and to bake another 10 mins.