材料A
黃梨1個（去皮切塊，去掉果汁）
粗糖80克
丁香2個
肉桂1枝（4厘米長）
材料B
牛油50克
瑪琪琳50克
糖粉2大匙
雞蛋1個
玉米粉2大匙
面粉130克
牛奶粉10克
材料C
雞蛋1個
油2大匙
做法
1.烤箱預熱至175℃。在烘盤上鋪上不粘烘焙紙。
2.把材料A用慢火煮至幹，期間不斷攪拌。
3.冷卻後揉成小球待用。
4.混合材料C待用。
5.把瑪琪琳、牛油和糖粉攪拌至幼滑，加入雞蛋攪拌均勻。
6.加入面粉、玉米粉和奶粉翻拌均勻成面團。
7.把面團放在兩片塑料紙中間，擀成6毫米厚。
8.拿掉塑料紙，用模具切出想要的形狀，留出距離排入烘盤。
9.刷上蛋液，放上黃梨餡小球待用。
10.把剩余面團擀成3毫米厚，用刮板切出細條，放在黃梨餡小球上形成十字裝飾，刷上蛋液。
11.放入烤箱烘烤18分鍾至金黃色即可。
Pineapple Tart
Ingredients A
1 pineapple(peel and cut into chuncks, discard juice)
80g coarse sugar
2 clover
1(4cm length) cinnamon stick
Ingredients B
50g butter
50g cake margarine
2tbsp icing sugar
1 egg
2tbsp corn flour
130g plain flour
10g milk powder
Ingredients C
1 egg
2tbsp oil
Method
1. Preheat oven to 175°C
2. Cook Ingridents A over low heat until dry. Stir frequently.
3. Leave to cool. Roll into small balls and set aside.
4. Mix ingredients C and set aside.
5. Mix butter, cake margarine and icing sugar until creamy. Add in egg and mix well.
6. Fold in corn flour, plain flour and milk powder to form dough.
7. Put dough in between 2 pieces of plastic sheet. Roll out dough into 6mm thick.
8. Remove plastic sheets and cut with cookie cutter. Space apart the cookies on baking tray.
9. Glaze with beaten egg and put pineapple balls on top. Set aside.
10. Roll out the remaining dough into 3mm thick. Use scraper to cut into strips. Put strips on top of pineapple balls to form a cross. Glaze with beaten egg.
11. Bake for 18mins until golden brown.
食譜提供
Lucinda Bakery Mart
地址：Blk 637 Veerasamy Road #02-125
電話：6295 8019
示範糕點師
楊瑞琴 Vivienne Yong