Wishing everyone a Happy, Prosperous, Healthy Year of Ox, and many succesful and delicious baking!
牛年快乐
笑口常開
年年有余Ingredients/ Method:-
Dough
750g butter
525 Hong Kong flour
525g plain flour
1 tsp butter milk essence
100g milk powder
20g custard powder
120g soft brown sugar
4 1/2 egg yolk (about 81 g)
1 1/2 egg white (abt 53.5g)
1/2 tsp salt
1. Beat all ingredients, except Hong Kong flour and plain flour, till pale white.
2. Add flour and mix evenly. Do not over-mixed.
3. Keep in fridge for 30 mins before use.
Filling
10 half-ripe pineapple
750g brown sugar
1/2tsp cinnamon powder (optional)
1. Grate the pineapples and drained the juice.
2. Cook the grated pineapples in a pot over medium heat. After about 5 mins add in the sugar and continue cooking until the pineapples are dry. (Takes about 2 hours)
3. Leave to cool before use.
- Egg washed pineapple tart.
- Bake tarts on greased tray at 175 deg C for 25 mins.
Note:
a. The original recipe uses white sugar for cooking pineapple and no cinnamon added, which i followed the previous year i made these tarts. I will stick to the original recipe.
b. To have melt-in-your-mouth texture, avoid over-mixing the dough.
c. I made my tarts in 2 sizes - 12g dough and 10g pineapple filling, and 6g dough and 5g pineapple filling.
d. To test whether pineapple fillings is cooked, it should stick to the wooden spatula that need to be shaken off.
e. The above recipe yield 88 big tarts, and 167 small tarts, with some pineapple fillings left-over.
c. I made my tarts in 2 sizes - 12g dough and 10g pineapple filling, and 6g dough and 5g pineapple filling.
d. To test whether pineapple fillings is cooked, it should stick to the wooden spatula that need to be shaken off.
e. The above recipe yield 88 big tarts, and 167 small tarts, with some pineapple fillings left-over.
f. Use good quality butter.
6 comments:
This is so cute and meaningful... gorgeous!
Tks, Bits of Life n Taste ;-)
Hi, please advise where to get butter milk essence. thanks you.
Hi Mary,
You can get the buttermilk essence from Phoon Huat.
I got loads of questions!
1. Do u sieve flour before use?
2.Why Hong kong powder? What is the difference if just use plain flour?
3.Why need to use custard powder? any brand recommend?
4. What brand of milk powder to use?
Hi bunnii,
1) I do sieve the flour although the original recipe did not state so.
2) HK flour are finer than plain flour, I think. So far, I've not tried using plain flour but I reckon it would yield slightly coarser texture?
3) I don't know about the custard powder but I guess it helps in producing softer and melt-in-your-mouth texture. I just use any brand that is available.
4) I recommend using full cream milk powder, any brand will do. I've used PH before but I'm now using Nespray for most of my bakes that requires milk cos it's cheaper when I buy those refill pack and keep them in fridge.
Hope this helps.
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