27 January 2015

Nastar Pineapple Rolls 黄梨酥卷



Remember I talked about the recipe used for Nastar Pineapple Rolls? Two days ago, I feel that I was ready to take up the time consuming task, so I go on to make the Nastar Pineapple Rolls with my small nastar pipping nozzle. The ingredient I changed here is instead of custard powder I added corn flour. 

Well the end result is not so obvious from the Nastar Pineapple Rolls, but the end result is so obvious if you roll the pineapple tarts into balls! See that?! With corn flour it produced smooth surface pineapple tarts but if you used custard powder which I did on my previous baking the surface is not so smooth. If you ask me which one I prefer, I will say is the one using corn flour because it actually produced a more crumble texture compared to the pineapple tarts which used the custard powder. So if the ingredient call for corn flour or custard powder, watch out! They are not actually equal if come to end result. 

Ahh... the photos on Nastar Pineapple Rolls are before I place them into oven, no after baked photos on Nastar Pineapple Rolls because ... I actually over baked them and they really looks burnt!! (>﹏<)

Note:
1. For my oven, if baking Nastar pineapple Rolls need a lower temperature than the usual ball shape pineapple tarts.







Ingredients for pastry: 
454g butter, soften 
120g icing sugar
4 egg yolks
4.5 tbsp ghee
1 tsp vanilla extract
1/2 tsp salt
630g plain flour
70g corn flour
1 tsp baking powder

Method:
1. Cream butter, ghee and sugar until light. Beat in egg yolks, one at a time. Add vanilla extract and salt. Beat until fluffy. 
2. Fold in sifted flour ingredients and mix into a firm dough. Put dough on a work surface and lightly knead until the dough is smooth.
3. Wrap with plastic cling and place in the fridge for 30 mins. Let the dough rest and bind.
4. Roll the pineapple jam into small balls.
5. Remove dough from fridge, divide dough using a teaspoon and roll into balls. 
6. Flatten a piece of dough and place a piece of the roll pineapple jam in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a ball. 
7. Place the pineapple dough on baking tray lined with parchment paper. 
8. In a small bowl, mix the egg yolk and water together for the glaze. 
9. Brush the glaze on the pineapple rolls with a brush. 
10. Bake in preheated over of 180C and bake for ~20 mins or until it turned golden brown. 

11. Cool on wired rack before store in airtight container.
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