🍍 自製手作鳳梨酥 ｜ Homemade Pineapple Cake

金黃酥鬆的餅皮，包覆酸甜交織的微熱鳳梨果餡，搭上一杯熱茶，就是最完美的下午茶時光 🍵✨

Golden, crumbly pastry wrapped around a sweet and tangy homemade pineapple filling. Paired with a hot cup of tea, it’s the ultimate afternoon treat! 🍵✨

🕒 食譜概覽 ｜ Recipe Overview
份量 ｜ Yield：12 顆標準長方形鳳梨酥 (12 pieces)

備料時間 ｜ Prep Time：45 分鐘 (45 mins)

烘烤時間 ｜ Bake Time：20 分鐘 (20 mins)

🛒 食材準備 ｜ Ingredients
🍍 自製鳳梨餡 ｜ Pineapple Filling
🍍 新鮮鳳梨果肉 ｜ Fresh Pineapple Diced：600g（切小細丁，保留顆粒感） (600g, finely diced, retain some texture)

🍬 二砂糖 ｜ Cane Sugar：60g

🍯 麥芽糖 ｜ Maltose：60g

🍋 檸檬汁 ｜ Lemon Juice：1 小匙 (1 tsp)

🧈 香酥外皮 ｜ Pastry Crust
🧈 無鹽奶油 ｜ Unsalted Butter：100g（室溫軟化） (100g, softened at room temperature)

☁️ 糖粉 ｜ Powdered Sugar：30g（過篩） (30g, sifted)

🥚 全蛋液 ｜ Whole Egg Liquid：25g（室溫） (25g, room temperature)

🌾 低筋麵粉 ｜ Cake Flour：140g（過篩） (140g, sifted)

🥛 奶粉 ｜ Milk Powder：20g

🧀 帕瑪森起司粉 ｜ Parmesan Cheese Powder：5g（提味關鍵鹹香！可選） (5g, optional for a savory hint)

👩‍🍳 製作步驟 ｜ Instructions
❶ 熬製鳳梨餡 ｜ Pineapple Filling
煮出水分 ｜ Simmer：鳳梨丁與二砂糖入鍋，開中火加熱煮出水分並持續翻炒。

(Combine diced pineapple and cane sugar in a pan. Cook over medium heat to release liquid, stirring continuously.)

炒至成團 ｜ Thicken & Caramelize：湯汁收至八分乾時，加入麥芽糖與檸檬汁，轉中小火炒至焦糖色、呈團狀即可收汁放涼。

(When 80% of the liquid has evaporated, add maltose and lemon juice. Reduce heat to medium-low and stir until golden-caramelized and sticky. Set aside to cool.)

❷ 製作酥皮麵糰 ｜ Pastry Dough
打發奶油 ｜ Cream Butter：軟化奶油與糖粉打至泛白蓬鬆呈乳霜狀。

(Beat softened butter and powdered sugar until light, pale, and fluffy.)

分次加蛋 ｜ Add Egg：分 2-3 次加入蛋液，每次皆徹底攪打均勻吸收。

(Gradually add egg liquid in 2–3 batches, beating thoroughly after each addition until fully incorporated.)

切拌粉類 ｜ Fold Dry Ingredients：倒入低筋麵粉、奶粉與起司粉，改用橡皮刮刀以「切拌」方式混合至無粉粒。

(Add cake flour, milk powder, and cheese powder. Fold gently with a spatula using a cutting motion until no dry flour remains.)

冷藏鬆弛 ｜ Chill：保鮮膜包裹麵糰，冷藏鬆弛 30 分鐘。

(Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.)

❸ 包餡與壓模烘烤 ｜ Assembly & Baking
定重分等份 ｜ Divide：將酥皮與鳳梨餡按皮 20g : 餡 15g（或 25g : 20g）比例分等份搓圓。

(Divide dough and filling into equal balls. Ratio: 20g Dough : 15g Filling or 25g Dough : 20g Filling.)

包餡封口 ｜ Wrap：麵糰壓扁包入鳳梨餡，用虎口慢慢收口捏緊。

(Flatten the dough, place filling in the center, and gently wrap and seal using your palm and thumb.)

壓模填滿 ｜ Mould：放入金屬框模，使用壓棒輕壓至填滿四角與表面平整。

(Place into metal rectangular moulds and press flat with a pusher to fill all corners evenly.)

進爐烘烤 ｜ Bake：烤箱預熱 170°C 烘烤 10-12 分鐘定型，取出連同模具翻面，降溫至 160°C 再烤 8-10 分鐘至兩面金黃即可脫模放涼！

(Preheat oven to 170°C / 340°F and bake for 10–12 minutes. Take out, flip the moulds upside down, lower oven to 160°C / 320°F, and bake for another 8–10 minutes until golden brown on both sides. Allow to cool before unmoulding.)

📌 小撇步 ｜ Chef's Tips
⚠️ 切勿過度壓拌 ｜ Avoid Overmixing：麵糰混合時切勿過度壓拌，避免出筋影響酥鬆口感。

(Do not overwork the dough to prevent gluten development, ensuring a crumbly and melt-in-your-mouth texture.)

🛠️ 使用專用壓棒 ｜ Use a Mould Pusher：搭配帶手壓棒的金屬長方模，壓出來的邊角會非常俐落好看！

(Using a metal mould set with a press pusher helps achieve sharp, clean-cut edges for a professional finish.)