做过无数次凤梨酥， 但却未曾做过凤梨卷。 每次看到弟媳以唧筒按出一条条的饼皮时， 总认为很难也很耗时。因此，也从不曾也不敢对此款式的凤梨卷“动心“， 就怕自己少了那几分的能耐， 更无法将它逐粒的卷完。
今年，不知是否是”吃饱没事做“， 忽然对这款式的凤梨卷心起波动。 二话不说的就奔向临近的弟媳家借了唧筒， 一不做二不休的， 一卷就卷了约350粒的凤梨卷。 因而， 今年生产量最多的年饼非凤梨卷莫属了！
【洛神凤梨卷 ，约做105粒】
[材料]
360克无盐牛油, 40克糖粉， 4粒蛋黄，580克低粉，75克奶粉
[洛神花凤梨馅料]
1公斤凤梨馅（市场购买的）
** 将凤梨馅和洛神花果酱混合均匀即可， 然后揪出每粒大约8克馅。 （我提前一日做完这个步骤， 然后就放入冰箱里隔天使用）
[做法]
1）将牛油及糖粉用搅拌机以中速打至松发（大约两分钟），转低速，逐粒把蛋黄加入， 搅拌均匀。
2）把过筛的低粉和奶粉加入，混合均匀后， 用保鲜纸将面团包好，放入冰箱休面30分钟。
3）将面团放入凤梨模唧筒，唧出长条状， 取一粒内馅放在饼皮上，并慢慢卷起。 然后以刀子将多余的部分切除。 摆入烤盘里， 并涂上蛋液。
4）送入预热烤箱里，以170度烤约20分钟或呈金黄色即可。
** 这里的馅料可做约160++粒
** 这里的馅料可做约160++粒
【Roselle Pineapple Nastar Roll ，yield 105 pieces】
(Recipe adapted from here)
[Ingredients]
360g unsalted butter, 40g icing sugar， 4 egg yolks
580g low flour，75g milk powder
[Roselle Pineapple Jam]
1kg pineapple jam
300g roselle jam (Recipe adapted from here）
** Combine both jam and mix well. Then, Roll the filling into 8g each. (I finish this step a day ahead , and then placed in the refrigerator for next day use)
[Method]
1. Cream butter and icing sugar at medium speed till light and fluffy for 2 minutes. Then, turn to low speed and gradually add in egg yolk, mix well.
2. Fold in flour and milk powder, mix well to form into a soft dough. Wrap with cling film and chill in the refrigerator for about 30 minutes. .
3. Put the dough into a pineapple roll pastry press or mould, and press dough out into a strip. Place roselle pineapple filling at one end and roll up. Cut off any excess dough and brush with egg glaze.
4. Bake in preheated oven at 170C for 20 minutes or till golden brown.
1. Cream butter and icing sugar at medium speed till light and fluffy for 2 minutes. Then, turn to low speed and gradually add in egg yolk, mix well.
2. Fold in flour and milk powder, mix well to form into a soft dough. Wrap with cling film and chill in the refrigerator for about 30 minutes. .
3. Put the dough into a pineapple roll pastry press or mould, and press dough out into a strip. Place roselle pineapple filling at one end and roll up. Cut off any excess dough and brush with egg glaze.
4. Bake in preheated oven at 170C for 20 minutes or till golden brown.
虽然忙着卷凤梨酥， 但是依然为孩子们预备了第二日的早餐， 做了8粒花生夺命面包和11粒芝士夺命面包，也无需再烦着”明天的早餐吃什么了？“ Yeah！
面包的食谱亦可参考之前的万人迷夺命吐司， 以上的面包，我做了两倍的份量。
This post is linked at Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids at here.
AND This post also linked to Little Thumbs Up - Feb 2016 which is organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, and hosted by Sweet Home-Chefs.
