I guess you guys have been seeing all those pineapple tarts
over and over again for the past whole month, right!
Getting tired! haha....
Frankly, this is one of the most popular goodies during the Chinese New Year.
It has the meaning of bringing good luck and fortune to the family. And that's
why I'm so tempting to make mine this year too.
There's so many versions of
pineapple tarts out there but still I love the most is the Malay version
Pineapple tart rolls. Since there's too many recipes to choose from, I finally
came up a few (rolls & round ones as well) and let my family
to make the votes. haha... Good idea huh! They all voted for this roll tart but
still the original recipe wasn't exactly what I'm looking for. So, finally I
came up with this.
Pineapple Filling Recipe
Ingredients:
For
pineapple jam
3 medium sized pineapples
500 g castor sugar
3 cloves not necessary
5 cm cinnamon stick not necessary
3 medium sized pineapples
500 g castor sugar
3 cloves not necessary
5 cm cinnamon stick not necessary
Directions:
For
pineapple jam
Puree pineapple in an electric blender till smooth.
Combine puree with sugar, cloves and cinnamon stick in a pot. Cook over low heat for 3-4 hours, stirring continually.
When it thickens and can be piped or rolled, remove from heat.
The jam will thicken during cooling. Prepare this one day in advance. You will end up with 500-600 g pineapple jam, enough for one batch.
Puree pineapple in an electric blender till smooth.
Combine puree with sugar, cloves and cinnamon stick in a pot. Cook over low heat for 3-4 hours, stirring continually.
When it thickens and can be piped or rolled, remove from heat.
The jam will thicken during cooling. Prepare this one day in advance. You will end up with 500-600 g pineapple jam, enough for one batch.
Ingredients for Tart Dough :
150gm butter, softened
1 tbsp sugar
2 egg yolks
140gm corn flour
100gm all purpose flour
50gm milk powder
* 1 egg yolk for glazing.
Method :
(1) Combine corn flour, all purpose flour and milk powder in
a big bowl.
(2) Cream butter, sugar and egg yolks until fluffy.
(3) Fold in the dry ingredients and mix well to form a soft
dough.
(4) Form a dough sheet by using a flat shape gadget.
(5) Place on pineapple jam and roll it up.
(6) Brush on egg glaze and bake at preheated oven 165-170'C
for about 20 mins.
(7) Cool for 5 mins before removing to wire rack.
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