黄梨酥饼（Pineapple Tarts)

假日老公不在家是少有的。
也好，难得我一个人，乐得清静。
收拾冰箱时，看到上两个星期拌好的黄梨馅料。
一直想做，但苦于没时间，就这样一直搁着。
既然闲着，我就开始动手做了它。
之前就一直很想做这看来比较容易的食谱。
但是，看容易，要做到工整还不是一般的容易。
这个食谱和做法，我本人还是很喜欢。
最重要是不用多多模具也可以做到；而且好吃。
值得一提的是我还是第一次把炼乳加入蛋黄里再扫面。
其实也没什么特别，但是挺新鲜的感觉。
好像学了一样新事物，很高兴。
这个看来能用在面包上，应该不错。
下次会尝试的。

Recipe adapted from Indochine Kitchen

Ingredients ( pineapple jam ):

• 2kg pineapple, roughly 4 medium size pineapples
• 500g sugar (I mixed in some rock sugar)
• 3 cloves, 5cm cinnamon stick

Ingredients ( cookies ):

• 200g butter
• 50g confectioners' sugar
• pinch of salt
• 40g powdered milk
• 280g flour, low gluten or all purpose
• 20g cornflour
• 2 egg yolks

For egg wash:

• 3 egg yolks
• 1/4 tsp condensed milk

Method ( pineapple jam ):

1. Puree pineapple in an electric blender till smooth.
2. Combine puree with sugar, cloves and cinnamon stick in a pot. Cook over low heat, stirring continually until thicken and can be piped or rolled, remove from heat.
3. Cool completely before use.

Method ( cookies ): 

1. Sift flour, milk powder and corn flour.
2. Cream butter and sugar till light and fluffy.
3. Add egg yolk, one at a time. Mixed well.
4. Add in (1) flour mixture and beat over low speed to form a soft dough.
5. Work with 50 g of dough one at a time. Roll dough between plastic sheet to 0.2 cm thickness.
6. Pipe pineapple jam on top of the dough. Roll the dough to cover up the jam completely.
7. Use a sharp knife to cut them up into 4cm log and arrange on baking tray.
8. Preheat oven to 160C.
9. Egg wash twice.
10. Bake in preheated oven 15-20 mins or till golden.
11. Cool and store in airtight container.