Thursday, January 28, 2016

Pineapple-Shaped Tarts 凤梨酥_2016 CNY cookies 年饼_金猴报春

This pineapple tart is still using the same old recipe, my best melt-in-mouth pineapple tarts. But this time i changed from sweetened creamer to real stuff -F&N full cream condensed milk . Also shape them like a pineapple fruit.




This recipe is my all time favourite recipe, only need four ingredients, but resulted great texture, dough is easy to handle and retained its shape after baked .
This time i replaced salted butter with unsalted butter, but i still prefer salted butter as its give better flavour.





Dough is not sticky at all ..

You can check the steps of shaping this pineapple-shaped tarts video over my Instagram account (sonianll) 



Pineapple-Shaped Tarts 凤梨酥
*makes 40 tarts

175g butter
50g Full cream condensed milk ( I use F&N)
255g plain flour / all purpose flour
1 egg yolk


1 egg yolk +1tsp milk, for egg wash

320g Pineapple filling (homemade or store-bought)
Cloves

Method
1. Cream butter and condensed milk till pale and light.
2. Add in egg yolk, beat to combine.
3. Add in flour, mix and combine till soft and not sticky dough (do not over work).
4. Roll pineapple filling into ball (8g each) and roll dough into ball (12g each).
5. Flatten a piece of dough and place a piece of pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll gently in between your palms to shape it into oval.
6. With a sharp pair of scissors, snip with the tip for a spiky look. Decorate with a clove inserted into one eng. Apply egg wash with a brush.
7. Bake in preheated oven at 170C (middle rack) for 23mins or till golden brown.
8. Cool completely before storing.


Recipe by Sonia a.k.a Nasi Lemak Lover

23 comments:

My Life in the Charente said...

They look fantastic. Hope you are well Diane

My Little Space said...

Hmmm... yumm... so pretty !
Blessings, Kristy

Fern @ To Food With Love said...

So nice! Think I'll make some this weekend! :)

Dzoli said...

So cute these little bites of pineapple.Great idea

slook said...

I have been using your recipe to make pineapple tarts for 3 years. Worked well every time. Thank you for sharing

ChrisChan said...

May i ask..step 2 the egg yolk include the white? As for the egg wash, what type of milk? Without a hand mixer, can i use a whisk for step 2. Tqvm for sharing yr recipe. Its my first time baking cookies. A blessed & fruitful New Year to you & yr family. Thanks.

ChrisChan said...

May i ask..step 2 the egg yolk include the white? As for the egg wash, what type of milk? Without a hand mixer, can i use a whisk for step 2. Tqvm for sharing yr recipe. Its my first time baking cookies. A blessed & fruitful New Year to you & yr family. Thanks.

Sonia ~ Nasi Lemak Lover said...

ChrisChan, only egg yolk used, any type of liquid milk will do, if don't have add a bit water also can. Yes, you can use hand balloon whisk , just you need some haerd work to whisk till light and pale .

Anonymous said...

Hi Sonia,

May I know how long the pineapple can be kept in room temperature?

Anonymous said...

Hi Sonia,

Sorry to correct my question i posted earlier.
May i know how long can we keep the pineapple tarts in room temperature?
Thanks.

Cara Tan said...

Hi Sonia,
Thanks for sharing great recipes all this while! Would really luke to try out this cute biscuits but couldn't find pineapple fillings as it's too late n near to cny i guess. If i were to make this without fillings izit possible?

Cara Tan said...

Hi Sonia,
Thanks for sharing great recipes all this while! Would really luke to try out this cute biscuits but couldn't find pineapple fillings as it's too late n near to cny i guess. If i were to make this without fillings izit possible?

ChrisChan said...

Tq for replying. I tried it today but the dough was too soft. I have difficulty with the manual & battery operated weighing scales to get accurate measurements. Will try again. :-)

ChrisChan said...

Tq for replying. I tried it today but the dough was too soft. I have difficulty with the manual & battery operated weighing scales to get accurate measurements. Will try again. :-)

Sonia ~ Nasi Lemak Lover said...

Cara Tan, you can replace with other type of filling but not totally omit the filling

Sonia ~ Nasi Lemak Lover said...

Anonymous, if is difficult to answer you how long it can keep in room temp , it is very much depend on the pineapple filling you used, store bought snd sweet filling , last longer maybe 2-3weeks, if homemade , and you do enclosed , it has shorter storing period , maybe 1-2weeks..

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Nieves MR said...

wow! soooo beatifull!! I have to do it!!

Yenling Chang said...

Sometimes pictures can be deceiving coz it may just look good but taste can be otherwise. But I can say yours not only look good but taste good. I can vouch for it coz I have tested several of your recipes and they turn out marvelous. Next recipe I'm trying out is the Nian Gao.

Unknown said...

Hi, I tried the recipe but my tarts will have cracks.. Any idea why that is happening? Thanks!

Sonia ~ Nasi Lemak Lover said...

Unknown , maybe when you roll it but you didn't roll it evenly and smooth , or your oven temp is on high side .

Anne Regalado said...

Made 4 batches of these tarts this month alone ! Used matcha powder in 1 batch and got pretty fantastic result ! Will have to blog about it next year lol

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