22 January 2015

Pineapple Tarts 2015(Enclosed version) 黄梨酥



This year I made the pineapple tarts with homemade pineapple filling, I have tried out a new pastry recipe instead of using the previous year one, in last year pastry the ingredient was without butter. I must say the pineapple tarts which has the butter in it is scrumptious! The instantly melt-in-mouth crumble pastry and linger on your tongue sweet and sour pineapple-lemon make you want to have more of the pineapple tarts, one is not enough! 

The Golden Churn Pure Creamery Butter was a gift by a friend, thank you! Love the creamery of the butter!! I used up the 454g butter in one go and changes the quantities for the rest of the ingredients accordingly. 

Pastry recipe referred to To Food with Love, with changes. Initially I want to do Nastar pineapple but the mould I have is really small and couldn't pipe out the dough smoothly, I gave up and do the easy round shaping. ^^ 

Note:
1. Make sure you preheat the oven to the require temperature before place the baking tray with pineapple tarts into the oven. 
2. Adjust the temperature according to your oven capacity. Bake a few pieces as test bake on your oven temperature. 

今年的黄梨酥和去年一样都是用自己煮的黄梨馅,饼皮却尝试了不同的食谱。去年的饼皮材
料里只用酥油没用黄油。今年用的食谱里有黄油和酥油。。。我想说:有黄油的黄梨酥真的好香!酥饼融化在嘴里及尝到微甜和柠檬酸的黄梨馅。。。一粒接一粒停不下嘴来。得谢谢给我那罐Golden Churn Pure Creamery Butter的朋友,这牌子的黄油真的太棒啦!!








Ready for oven!!




Ingredients for pineapple filling: 
1.5kg of pineapple puree (Blend the cut pineapple, no separation of pineapple juice with fiber)
2 tbsp of ground cinnamon
1 medium size lemon (Blend the lemon together with skin)
250g fine sugar (to taste, as some pineapple is very sweet and some may be a bit sour)

Method:
1. It is best if you have a big wok because the juice in the pineapple can dried off easily. Mix the pineapple puree with lemon puree and add ground cinnamon. 
2. Cook the pineapple-lemon puree on high heat until it is boiling, continue to cook for 30 mins before turning the heat to medium low. Add sugar and continue the cooking for another 75 mins or until the juice dried off and the pineapple jam turning stiff. Remember to stir the pineapple jam once in a while to prevent burning at the bottom. 
3. Cool down complete before keep in fridge for a day.
4. Roll into small balls, set aside for later use.

Note:
1. the cooking time may vary (mine is about 1 hour 45 mins) as it is depends on the size of your wok and the juice contains in the pineapple.
2. The pineapple jam is not mean for spreading so the texture is a bit stiff so it is able to roll into a ball for the enclosed 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 custard powder
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.