新年一到又要忙了。
This year I baked and baked and baked till my husband raised his arms and surrender. Haha...bake for my family, my in laws, my relatives and a handful of friends/colleagues. Ain't they cute.
I used to bake a lot when I was still staying with my parents. After getting married, I don't bake any more. But this year, I managed to persuade my husband to let me bake. Ha...so we bought the oven. I love my Rowenta oven. Easy to use and pretty big as well.
I have baked pineapple tarts for the past few years at my parents'. I have tried many different brands of butters on different recipes and I found the ONE recipe I will keep. My way of baking is a little tedious. But looking at the finished product - its satisfaction.
People who ate my pineapple tarts love the buttery taste and have requested me to sell my pineapple tarts. I never thought of selling any this year. Since there are requests, I will just bake...with my husband's help.
I cheated. I didn't make my own pineapple fillings. I bought them from bakery stores or supermarkets. This will save alot of time.
Well...now for my recipe -
Pineapple Tarts 黄梨挞 .
PastryIngredients
906 g of plain flour
20 oz cold butter, cut into cubes
12 tbsp icing sugar
6 eggs yolks
1/2 tsp salt
For glaze, 3 egg yolks + 3 tsp water
- Sift the flour. Add in the icing sugar and salt. Mix well.
- Using the rub in method, rub the butter into the flour using a fork until fine bread crumbs are obtained.
- Beat the egg yolks and add it into the butter flour mixture. Lightly combine them using fingertips.
- Chill the dough with a cling wrap for approximately 30 minutes.
- While waiting for the dough to chill, roll the pineapple fillings into balls.
- Preheat oven to 160°C. Line parchment paper on the baking trays.
- Flour the roller and dough. Roll out the dough to 0.5 to 0.7cm thick. Cut the dough with the pineapple tart cutter.
- Arrange on the tray.
- Bake in preheat oven for 10 minutes; remove from oven.
- Glaze the half baked pastry and press the pineapple fillings on the pastry and bake for another 10 minutes.
- Keep them in air tight containers when completely cool.
Updated 23 January 2015:
*Those who does not have confectionery/icing sugar, you may use caster sugar. Always half the required. My recipe calls for 12 tbsp of icing sugar, this is equivalent to 6 tbsp caster sugar.
*Some may find it hard to handle the dough, chill it slightly longer and flour your roller, tart cutter and the table top. This will help.
Mr W dipped the entire tart cutter into the flour. Hahaa just remember to dust excess flour away.
Mr W dipped the entire tart cutter into the flour. Hahaa just remember to dust excess flour away.
