從零開始做鳳梨酥，其實一點也不難，分解開來看其實就是制作鳳梨餡、酥皮，包起來，再烤一烤就成了。外面賣的鳳梨酥包裝盒上普遍有一長串的添加劑，看了就嚇人，烘焙店或許好一些吧，但誰知道呢？

將酥的掉渣的外殼輕輕掰開，是晶瑩剔透的鳳梨餡，還能看到絲絲分明的鳳梨纖維。不過甜膩，口味純正的鳳梨餡只需要用到三種材料，外層充滿奶香味的酥皮也很容易操作。只有吃過自制鳳梨酥，才知道什么叫做貨真價實！

關(guān)于鳳梨/菠蘿的爭議一直以來都挺多的，但本人相信科學(xué)——根據(jù)植物學(xué)分類兩者都是屬于鳳梨科鳳梨屬的鳳梨，拉丁學(xué)名都是Ananas comosus，是一樣?xùn)|西，區(qū)別只是市場上賣的品種不同。就好比紅富士和嘎拉都是蘋果，口感還是有差異！

具體不多廢話了，因為這不是百科全書，答疑還是交給專業(yè)人士

Pineapple cake, Feng li su （鳳梨酥）, is a popular Chinese pastry originated from Taiwan. It's usually square-shaped, consisting of crumbly and buttery pastry with thick, sweet pineapple 'jam' encased inside. Store bought pineapple cakes are usually made with a long list of ingredients (majorly food additives which look suspicious, although edible), however it is actually not difficult to make this delicious dessert from scratch! Shortbread-like pastry combined with decadent pineapple filling - Trust me, homemade pineapple cakes with real pineapple just can't be beat.  

1. 鳳梨切碎-，較硬的芯切的盡可能細小，較軟果肉可稍大一些。鳳梨碎、冰糖倒入不粘鍋種，開中火煮，慢慢會有很多汁水溢出，時不時的攪動。
   Chop the pineapple into small pieces, the core is harder so finely chop it, the flesh parts can remain slightly larger. Combine chopped pineapple with rock sugar in a non stick pan, cook over medium heat, stirring occasionally, lots of juice will be extracted.

2. 不斷翻炒直到鳳梨汁水差不多收干，加入麥芽糖拌勻。
   Keep stirring, cook until the liquid almost completely evaporates, add the maltose, stir to combine

3. 繼續(xù)翻炒收汁，差不多收干的時候轉(zhuǎn)中小火防止炒糊。嘗嘗味道，必要的話加糖調(diào)整，最終鳳梨餡非常粘稠，顏色呈金黃色。放涼后放冰箱儲存。
   Continue cooking and stirring, until the pineapple filling becomes sticky and shinny, and the colour becomes golden. Taste and adjust sugar if needed. Let cool, store in a fridge.

面團制作方法一：將干粉類混合，加入切塊黃油用手指搓成粗顆粒狀，然后加入蛋液通過翻、壓融入面團。最終面團可能看起來會比較松散，但是一捏就能夠成團。
Method 1: Combine dry flour ingredients in a bowl, add cubed butter, work with fingers until the mixture resembles coarse crumbs. Pour in beaten egg, fold into mixture with a spatula. The dough might seem loose, but should hold together when squeezed

面團制作方法二：軟化黃油加砂糖用打蛋器打到輕盈、蓬松狀態(tài)，倒入蛋液攪打均勻，再加入粉類用刮刀翻拌均勻成面團。
Method 2: beat butter (at room temperature) and sugar with hand mixer until light and fluffy, mix with beaten egg. Add dry ingredients, fold into butter until a dough forms.

面團分成25-30克每個，鳳梨餡15-20克每個。鳳梨餡可冷凍10分鐘左右更方便操作。
Divide dough into smaller balls, 25-30g each. Divide pineapple fillings, 15-20g per piece. You can freeze pineapple fillings for around 10 minutes, so they are easier to handle.

面團捏成一個小碗，裝入鳳梨餡，收口，搓圓。

Shape dough into a small bowl shape, place the filling in the center of the dough, seal and roll into a ball.

通過捏、按壓的方式把球狀鳳梨酥變成一個長方體
On a flat surface, shape each ball into a cube or rectangular cuboid

所有整形好的鳳梨酥排列在墊了油紙的烤盤上，170攝氏度25-30分鐘（根據(jù)大小調(diào)整時間）?？臼畮追昼姾笕〕鰧ⅧP梨酥小心翻面（用鉗子+鏟子容易操作），最終表面呈淡金黃色。

完全放涼后享用！
Place pineapple cakes on a baking sheet lined with parchment paper. Bake at 170C for 25-30 minutes (adjust time according to size of cakes), flip cakes carefully with tongs & spatula halfway through. Bake until cakes turn light golden. Let cool completely before serving.

自己學(xué)會做鳳梨酥之后就會知道外面賣的鳳梨酥多么暴利，而且還沒有那么貨真價實！

金黃色的鳳梨餡讓人好有食欲，而且有肉眼清晰可見、味蕾能真實感受到的纖維。酥皮酥的好像要融在嘴里，恰到好處的奶香氣和酸甜鳳梨味融合，是幸福的味道！

用咸蛋黃做酥皮的鳳梨酥風(fēng)味更加獨特，甜咸交織的古早味道，一吃難忘，強烈推薦！

做自己的甜品大師，讓別人買去吧！