💖祝大家情人節快樂！Happy Valentine's Day ！💖

💕愛心鳳梨酥Heart Shape Pineapple Cake

|鳳梨餡的做法：

食材： 菠萝一個去皮約1600-1800克 麦芽糖120克 砂糖120克

做法： 1. 菠萝去皮去掉硬心部份並切塊（菠萝要选择成熟的較黃色的，比较甜） 2. 用料理机打碎，如果喜歡有嚼勁就打成小塊狀。 3. 用漏網過濾掉菠蘿汁，將果肉倒入不沾鍋，開中小火，不斷的用耐熱的硅膠鏟不段的翻炒，防止煮焦。 4. 炒至没有果汁時，加入蜂蜜和糖。然後继续翻炒至色泽金黄澄亮，用硅膠鏟翻面時可以成团状态，就可以了。關火倒入盤中冷卻。

|凤梨酥皮面团的做法：

食料： 无盐黄油 220g 细砂糖 20g 盐 2g 蛋液 65g 低筋面粉 220g； 脱脂奶粉 85g； 杏仁粉25g

面团做法： 1. 无盐黄油室温软化，加入糖和盐用电动打蛋器打发到变白膨胀，再加入蛋液继续打发到混合均匀。过筛加入低粉、奶粉和杏仁粉，用刮刀搅拌到均匀無乾粉状态，用保鲜袋包好，放入冰箱半個小時。 2. 半個小時后，取出酥皮麵糰。 3. 以一個47x34x45mm的鳳梨酥模具，取鳳梨餡15g,酥皮20g

包法: 1. 将酥皮滚圆，手掌压平成中間厚邊緣薄。取鳳梨馅放上面的中間位置，将皮慢慢往馅上捏，封口滚圆。 2. 将滚圆好的凤梨酥，放入模具中，并用手掌压平，尽量填满模具四周。 3. 烤箱预热160℃/320℉，放在中層烤9-10分钟后，取出翻面。再继续烤10-12分钟后，上色即可取出放在網架上冷卻。 4. 冷卻后脱模。如有凤梨酥专用的小袋子打包並封口好，可保持鳳梨酥的香脆。

Pineapple filling:

Ingredients: One peeled pineapple ( about 1600-1800 g) Maltose 120g Sugar 120 g

How to do it: 1. Peel the pineapple, remove the hard core part and cut into pieces (the pineapple is sweeter if it is been riper and yellowish) 2. Blend it with a food processor, and blend it into small pieces if you like chewy. 3. Filter out the pineapple juice with a strainer, pour the pulp into a non-stick pan, turn on a medium-low heat, and stir continuously with a heat-resistant silicone spatula to prevent burning. 4. When there is no juice, add maltose and sugar. Then continue to stir-fry until the color is golden and bright. When you turn it over with a silicone spatula, it can form a dough. Turn off the heat and pour into a pan to cool.

Pineapple pastry dough:

Ingredients: Unsalted butter 220g Sugar 20g Salt 2g Egg liquid 65g Cake flour 220g Milk powder 85g Almond flour 25g

Pastry Crust: 1. Unsalted butter is softened at room temperature, add sugar and salt and beat with an electric whisk until it becomes white and swelled, then add egg liquid and continue to beat until well mixed. Sift and add the cake flour, milk powder and almond powder, stir with a spatula until there is no dry powder, wrap it in a zipper bag, and put it in the refrigerator for half an hour. 2. After half an hour, take out the pastry dough. 3. Use a 47x34x45mm pineapple cake mold, take 15g pineapple filling and 20g pastry dough

How to do it: 1. Round the pastry dough and flatten it on your hand until the middle is thick and the edge is thin. Take a pineapple filling and place it in the middle of the top, slowly squeeze the skin onto the filling, and round the seal. 2. Put the rounded pineapple cake into the mold and press it flat with the palm of your hand to fill the mold as much as possible. 3. Preheat the oven at 160°C/320°F, bake it in the middle layer of oven for 9-10 minutes, then take it out and turn it over. Continue to bake for another 10-12 minutes. After coloring, take it out and place it on the wire rack to cool down. 4. Demould after cooling. If there is a pineapple cakes bag, packed and sealed, the pineapple cakes can be kept crisp.