酥到掉渣的凤梨酥
Pineapple Cakes
从零开始做凤梨酥，其实一点也不难，分解开来看其实就是制作凤梨馅、酥皮，包起来，再烤一烤就成了。外面卖的凤梨酥包装盒上普遍有一长串的添加剂，看了就吓人，烘焙店或许好一些吧，但谁知道呢？
将酥的掉渣的外壳轻轻掰开，是晶莹剔透的凤梨馅，还能看到丝丝分明的凤梨纤维。不过甜腻，口味纯正的凤梨馅只需要用到三种材料，外层充满奶香味的酥皮也很容易操作。只有吃过自制凤梨酥，才知道什么叫做货真价实！
关于凤梨/菠萝的争议一直以来都挺多的，但本人相信科学——根据植物学分类两者都是属于凤梨科凤梨属的凤梨，拉丁学名都是Ananas comosus，是一样东西，区别只是市场上卖的品种不同。就好比红富士和嘎拉都是苹果，口感还是有差异！
具体不多废话了，因为这不是百科全书，答疑还是交给专业人士
Pineapple cake, Feng li su （凤梨酥）, is a popular Chinese pastry originated from Taiwan. It's usually square-shaped, consisting of crumbly and buttery pastry with thick, sweet pineapple 'jam' encased inside. Store bought pineapple cakes are usually made with a long list of ingredients (majorly food additives which look suspicious, although edible), however it is actually not difficult to make this delicious dessert from scratch! Shortbread-like pastry combined with decadent pineapple filling - Trust me, homemade pineapple cakes with real pineapple just can't be beat.
凤梨馅
For the pineapple cake filling
凤梨一只
（可用果肉约750克）
冰糖 80-90克
麦芽糖 80克
1 pineapple
(~750g total usable fruit flesh)
80-90g Chinese rock sugar
80-90g maltose
Notes:
可用果肉是去皮去钉眼后凤梨总重量 Usable fruit flesh = pineapple with skin trimmed, brown circular 'eyes' removed
方子份量做出的凤梨馅可以做16-20只凤梨酥 This recipe can make 16-20 pineapple cakes
每只凤梨重量不一样，麦芽糖和砂糖用量是果肉重量1/10多一点，很好记 Amount of sugar / maltose is slightly more than 1/10 weight of fruit flesh - easy to memorize and adjust accordingly
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凤梨切碎-，较硬的芯切的尽可能细小，较软果肉可稍大一些。凤梨碎、冰糖倒入不粘锅种，开中火煮，慢慢会有很多汁水溢出，时不时的搅动。
Chop the pineapple into small pieces, the core is harder so finely chop it, the flesh parts can remain slightly larger. Combine chopped pineapple with rock sugar in a non stick pan, cook over medium heat, stirring occasionally, lots of juice will be extracted.
不断翻炒直到凤梨汁水差不多收干，加入麦芽糖拌匀。
Keep stirring, cook until the liquid almost completely evaporates, add the maltose, stir to combine
继续翻炒收汁，差不多收干的时候转中小火防止炒糊。尝尝味道，必要的话加糖调整，最终凤梨馅非常粘稠，颜色呈金黄色。放凉后放冰箱储存。
Continue cooking and stirring, until the pineapple filling becomes sticky and shinny, and the colour becomes golden. Taste and adjust sugar if needed. Let cool, store in a fridge.
凤梨酥酥皮（8-10只量）
For the pastry（makes 8-10 pineapple cakes)
黄油 80克
砂糖 20-25克
低筋粉 / 中筋粉 90克
杏仁粉 20克
奶粉 15-20克
蛋液 20克
80g butter
20-25g sugar
90g pastry or AP flour
20g ground almond
15-20g milk powder
20g egg (beaten)
面团制作方法一：将干粉类混合，加入切块黄油用手指搓成粗颗粒状，然后加入蛋液通过翻、压融入面团。最终面团可能看起来会比较松散，但是一捏就能够成团。
Method 1: Combine dry flour ingredients in a bowl, add cubed butter, work with fingers until the mixture resembles coarse crumbs. Pour in beaten egg, fold into mixture with a spatula. The dough might seem loose, but should hold together when squeezed
面团制作方法二：软化黄油加砂糖用打蛋器打到轻盈、蓬松状态，倒入蛋液搅打均匀，再加入粉类用刮刀翻拌均匀成面团。
Method 2: beat butter (at room temperature) and sugar with hand mixer until light and fluffy, mix with beaten egg. Add dry ingredients, fold into butter until a dough forms.
面团分成25-30克每个，凤梨馅15-20克每个。凤梨馅可冷冻10分钟左右更方便操作。
Divide dough into smaller balls, 25-30g each. Divide pineapple fillings, 15-20g per piece. You can freeze pineapple fillings for around 10 minutes, so they are easier to handle.
面团捏成一个小碗，装入凤梨馅，收口，搓圆。
Shape dough into a small bowl shape, place the filling in the center of the dough, seal and roll into a ball.
通过捏、按压的方式把球状凤梨酥变成一个长方体
On a flat surface, shape each ball into a cube or rectangular cuboid
所有整形好的凤梨酥排列在垫了油纸的烤盘上，170摄氏度25-30分钟（根据大小调整时间）。烤十几分钟后取出将凤梨酥小心翻面（用钳子+铲子容易操作），最终表面呈淡金黄色。
完全放凉后享用！
Place pineapple cakes on a baking sheet lined with parchment paper. Bake at 170C for 25-30 minutes (adjust time according to size of cakes), flip cakes carefully with tongs & spatula halfway through. Bake until cakes turn light golden. Let cool completely before serving.
制作咸蛋黄味的酥皮，只需要用1-2颗碾碎熟咸蛋黄代替蛋液，可适当增加糖的用量
酥皮要酥就不能去过度揉！最终标准都是用手一捏能成型就可以了
蛋液换成牛奶也可以，但是成色会淡一些
没有模具也是能做凤梨酥的，虽然在烘烤升温过程中可能会变形，但也不用紧张！完全可以用钳子+铲子去压表面做急救，在热的时候凤梨酥形状还是有可塑性的，放凉才会定型。
自己学会做凤梨酥之后就会知道外面卖的凤梨酥多么暴利，而且还没有那么货真价实！
金黄色的凤梨馅让人好有食欲，而且有肉眼清晰可见、味蕾能真实感受到的纤维。酥皮酥的好像要融在嘴里，恰到好处的奶香气和酸甜凤梨味融合，是幸福的味道！
用咸蛋黄做酥皮的凤梨酥风味更加独特，甜咸交织的古早味道，一吃难忘，强烈推荐！
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