Pineapple Tarts (enclosed version)

This is my final bake for Chinese New Year...enclosed version of pineapple tarts, yes, I need to clear the pineapple paste from my previous baking. I didn't use the previous recipe but try something new, I want the pastry which is not too soft and easy to handle, I don't like something which is too creamy or cheesy...so I chose J3ss Kitch3n Super Melty Pineapple Rolls. 

I bought the QBB pure ghee from NTUC, when I whisked the ghee with sugar, and sifted in the flour I knew that it was going to be an interesting bake! The mixture was so smooth and soft, the dough is very easy to handle, the dough didn't melt even until I rolled the last ball! I would suggest this recipe to whoever like to bake pineapple tarts because it wouldn't dissappoint you and not much skills is required to roll the dough into balls. 

Recipe adapted from J3ss Kitch3n original recipe from QBB

Ingredients:
Ready made pineapple paste, rolled in balls
250g QBB
50g icing sugar
2 egg yolks
1/2 tsp vanilla essence
1/4 tsp salt (omitted)
350g top flour
50g corn flour
1 egg yolk - for glazing
1/4 tsp salt - for glazing (omitted)
1 tsp water - for glazing


Steps:
1. Using a hand whisk, cream QBB and sugar until light. Whisk in egg yolks 1 at a time until well combined. Add essence and salt and whisk until fluffy.
2. Sift top flour and corn flour together and fold into the QBB mixture to form a soft dough.
3. Divide dough using a tsp and roll into balls.
4. Flatten a piece of dough and place a piece of the roll pineapple paste 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 roll.
5. Place rolls on baking tray lined with parchment paper or paper casing.
6. In a small bowl, mix the egg yolk, salt and water together for the glaze.
7. Brush the glaze on the pineapple rolls with a brush.
8. Bake in preheated over of 180C and bake for 20-25 mins or until the rolls are pale golden brown.
9. Cool on wired rack before storing in airtight container.

Melt-in-mouth pineapple tart!



Wishing you a Happy Chinese New Year!
迎春接福，招财进宝，
心想事成，万事如意！

Germany Butter Cookies 德国酥饼

Gabriel was not happy these few days because mama spent too much time in the kitchen. Today I decided to let him joined me in the kitchen, we made this Germany butter cookies using Min's recipe but I reduced the butter content to make the dough not too sticky. Gabriel loves to play with the dough! I let him sprinkled sugar stars on the cookies, I think the sugar stars made the cookies look prettier.

I was busy juggling both my son and the cookies, tried to make the cookies in seconds. Most cookies are not totally round, there are faults in each of them. But to me these are the best cookies for my family because Gabriel is so happy to eat them! He run in the kitchen, tiptoes to reach the cookies container, grasped the cookies with his little fingers...I told myself, I should let him join me baking CNY cookies in future.

                    

Recipe adapted from Min's        

250g butter (I used 150g)
80g icing sugar (I used 50g)
250g potatoes starch
100g plain flour

Steps:
1. Mix butter and sifted flour into the electric mixer, blend until incorporated.
2. Add potatoes starch and flour, mix into dough.
3. Roll the dough into small balls, flatten with fork.
4. Preheat the oven to 170C bake for 15-20 mins.                                                          

Does it looks more American :D

Almond Cookies

The Fourth cookies ... Melty Almond Cookies...oh, I should say crunchy melty almond cookies. The flaked almonds provides extra texture to this cookies, when I popped the cookies into my mouth, it melted-in-my-mouth; leave behind the almond flakes for me to crunch. The recipe is really easy and not difficult to achieve the desire result, Jess, you are right!

Almond cookies ready for oven.

Yummy! I ate the cookies immediately when it was out from oven!  

Recipe adapted from J3ss Kitch3n

Ingredients:
150g self raising flour
80g icing sugar (I reduced to 50g)
80g ground almond (I used 100g)
80g diced almonds
100g corn oil
1/2 tsp almond essence
Egg yolk for brushing (omitted)

Steps:

1. Sift together flour and icing sugar, add in ground almond and diced almonds, mix well.
2. Mix almond essence into corn oil and stir well.
3. Mix both ingredients together to form a soft dough. (the dough will come together when you roll them so don't worry about it being crumbly)
4. Shape into small round balls. Place on the baking paper. 
5. Decorate with toppings of your choice and bake in a preheated oven at 170°C for 15-20 mins or until slightly brown.
6. Cool completely on wire rack before storing into airtight containers.

I'm submitting this post to the Aspiring Bakers #3 My Favorite CNY Cookie (Jan 2011), hosted by J3ss Kitch3n