Friday, 16 November 2012

Melt-in-the-Mouth Pineapple Tarts (closed version)
入口即化凤梨酥


I don't remember exactly when I started baking pineapple tarts. All I know is, it becomes top in my baking list for Chinese New Year. My motivation for baking pineapple tarts is very simple: I cannot resist these rich, buttery and melt-in-the-mouth cookies. Also, I feel the pineapple tarts from commercial bakeries are usually too sweet for me. Baking them myself, I am able to control the sweetness and the texture of the pineapple tarts as well as the quality of the ingredients used.
 
 

I obtained my precious recipe from a friend in Malaysia. Her mom is good at baking all kinds of traditional festival cookies. In addition to pineapple tarts, I also learned peanut cookies from her mom. My recipes have been testified by my friend:). She says the taste is very close to her mom's version.

PINEAPPLE TARTS (CLOSED- VERSION)
INGREDIENTS

Pastry
  • 400g plain flour
  • 250g butter, softened
  • 2 egg yolks
  • a pinch of salt (1/4 tsp, omit if butter is salted)
  • 1/2 teaspoon vanilla powder
  • 3 tablespoons icing sugar
  • 2 tablespoons corn flour
  • 2 tablespoons cold water

Egg wash
  • 1 egg yolk
  • 1 teaspoon milk/water

500g store-bought pineapple filling


DIRECTIONS
  1. Put flour, icing sugar, vanilla powder and salt in a mixing bowl, mix well with hands.
  2. Add in softened butter, egg yolks and cold water. Continue mix with hands until it comes together and form a dough (Do not over knead).
  3. Preheat oven to 180°C.
  4. Take 2 teaspoons pastry and roll into a small ball . Flatten it using your palms.
  5. Add 1 teaspoon of pineapple filling on the center of each pastry skin and wrap it. Roll into a ball (patch with more pastry skin if needed.)
  6. Glaze the pastry with egg wash and bake for 15-18 mins until the pastry is slightly golden. Transfer to wire rack and allow to cool completely.
g+1

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