材料A
黄梨1个（去皮切块，去掉果汁）
粗糖80克
丁香2个
肉桂1枝（4厘米长）
材料B
牛油50克
玛琪琳50克
糖粉2大匙
鸡蛋1个
玉米粉2大匙
面粉130克
牛奶粉10克
材料C
鸡蛋1个
油2大匙
做法
1.烤箱预热至175℃。在烘盘上铺上不粘烘焙纸。
2.把材料A用慢火煮至干，期间不断搅拌。
3.冷却后揉成小球待用。
4.混合材料C待用。
5.把玛琪琳、牛油和糖粉搅拌至幼滑，加入鸡蛋搅拌均匀。
6.加入面粉、玉米粉和奶粉翻拌均匀成面团。
7.把面团放在两片塑料纸中间，擀成6毫米厚。
8.拿掉塑料纸，用模具切出想要的形状，留出距离排入烘盘。
9.刷上蛋液，放上黄梨馅小球待用。
10.把剩余面团擀成3毫米厚，用刮板切出细条，放在黄梨馅小球上形成十字装饰，刷上蛋液。
11.放入烤箱烘烤18分钟至金黄色即可。
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.
食谱提供
Lucinda Bakery Mart
地址：Blk 637 Veerasamy Road #02-125
电话：6295 8019
示范糕点师
杨瑞琴 Vivienne Yong