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从小就爱吃~凤梨~
想到~凤梨~唾液不自觉的充满整个嘴巴 ![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_ubTT85LMO6LCLCQ9TFK6MoUG4DjbdeJ9uUuTH1Olvi9g8N2xW9DCKtIYjF-hc_XTdrES1yt_MMoxX0AP9dPhYqqECsM87818ImUiN6wGxqmYmj1T8=s0-d)
爱它酸酸甜甜的味道,沾点盐或梅子粉来吃
真是说不出的好滋味 ![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_s24tTCimnz_YK8vf_9cW1UDTSslV-9tJpWWCmxRAat4kVObe6m8jErqbzXYwxFNGYrci4pWK9UmOg7eVDzCFQYQL5Ug0aWOKn6xYl8MKct23-6JA=s0-d)
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就是我这该死的胃 ![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_sxoMIoHUxhzBOLyULCtA7VAInVg7urSHort6t3AUbjLi2O-BVAJtweu95Moui4_wWtCUIDCLk6dUeUH22T2hjRcezwgJyuKWpSxYjtRM4T4DZjc0CXLEA=s0-d)
害我得离开喜爱的辛辣菜远远 ![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_vo7le46PMAV9xNTkO1VR-fTnr2gVnMuAX3-SX9vPfIDFtgEdtG2xIj6_LAQ-Ph1scZPJV9AFsLzrJhN24Lgb7WZCDUvC7Z7W0J4g2u8LErspwh=s0-d)
当然酸酸的凤梨也被逼忍痛舍弃
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好久以前在网上看到有人用鱼翅瓜+凤梨煮成馅
很可惜当时没抄录下来 ![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_v5LAl6PiHxFKscxxdWRORogCqoRzX8cGjXmLoInDsoOds5-4IugMGiRlFwTBVHFk2GMDxCFbcCk3z-P0_YaaMIV_jTEZXM9WwvPFPJykdjodb4=s0-d)
近来陆陆续续的看到很多网友做凤梨酥
突然好想吃马来西亚式的凤梨塔~Traditional Pineapple Tarts~
因为不是鱼翅瓜盛产的季节
所以在菜市里找不到![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_v5pvaKhnnv4eoY1PhGCbwy-6MolBtSG6L4ryOXQ4IKAxsYLKSUba93b_VOhPSl1_3IxOC4DA9wOgcUtK4S23MgQr0nULL7k6bzDBaKqKIYOreVpyY=s0-d)
想到冬瓜和鱼翅瓜蛮像的
所以就买下来做做试验咯!
买罐装凤梨是因为凤梨经过加工,酸度会减低
我吃起来会比较没负担和压力![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_vZ4A9yHuwntJ94t6ZzvFZIE0d-dRV8PcvgHwHBma3VfO24GM_nhE_Qpgz2aZlnieZsahCuJpTSDNkE8AfS1GnG4c1zTyS_txWhSY2j0BNIan8=s0-d)
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塔皮材料:(24个)
麵粉 250克 (过筛)
奶粉 10克
盐 1/8 茶匙
幼砂糖 1/2大匙
蛋黄 1颗 (轻轻打散)
蛋白 1茶匙(轻轻打散)
香草精 1/2茶匙
奶油 150克
冬瓜凤梨果酱:![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_viS0W_j7S6qZSTLroYZCKmjdyi8aP_VZwamUOhT078eSLv7YYF8mTnur_24WIMDp_0J-ikw7DSfIh3KFInrwP-mRXW3iD1EPvYHhH4V5t7eejjzza26LmrOWb4rTg=s0-d)
冬瓜 600克 (刨丝)
罐头凤梨 1大罐 (切小粗粒)
丁香 2 颗
肉桂条 2 ½ 公分
奶油 1 小匙
糖 适量
做法:
1. 冬瓜凤梨果酱:将冬瓜丝连汁,凤梨粒连汁,丁香,肉桂条混合,以小火煮至液体开始收干,加入适量糖,开始一直拌炒至干透。牛油最后才加入拌匀。
2. 混匀麵粉,奶粉及盐,加入奶油和糖,搅成如粗麵包屑状。
3. 加入蛋白和蛋黄入内拌成糰即可,贮存在冰箱至少30分钟。
4. 把粉糰用母指按压入塔模内
5. 加入果酱,将其余粉糰切成喜爱的形状,放入顶端装饰。
6. 放入预热烤炉以180烘烤20分钟,或烘至呈金黄色。
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家人朋友试吃,竟然没有人分辨得出来有什么不同
冬瓜和凤梨原来可以送作堆 ![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_v5SDx92kjLO55XUpzl3QEQfOUjuGzUJwxcB2P1N2hjABjNAUYENyApYN_fhhF8Bn3Zmp0Sm2dSisXkMSg1t2ViXf-CE5n0yyuHrat4TavAc-wN=s0-d)
颜色,味道,口感和新鲜凤梨熬出来的馅一模一样
还可以吃到少许脆脆的凤梨颗粒呢!
这真是另一超开心的大发现
~好吃~好吃~好好吃~![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_t5nYbshLzvFbwRzWWOVN3eXpPkifiF1y9FLORy3yL0OtVvuekTXO_CNf5bDLOH9aoHCtzOpO744IojPAZquzEqm0eq-GCt0v1Uaus08fuNX4I=s0-d)
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小罗嗦 ![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_udiXGSfTD3PefvaXJnjLjd3Qunxvr0T4rUABX6DCyBoD0EKpoHRn4knvQ69TPhoqqLv8Yi17X8Mxiq5ojO4ieCMyiZtw_uQvd2hFN5xCTqZ4yylLzJQulJ0l0=s0-d)
果酱煮得越干透,放在室温用不透风的罐装起的塔就可以存放越久(大概1个月)
没说明糖的份量是因为罐头凤梨的汁已经有甜度,所以是一边煮一边加糖来调
这塔也可以用全凤梨馅来做,这只是给像我一样胃不好的人另一个选择
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