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Wednesday, January 4, 2017

Rooster Pineapple Tarts_2017 CNY cookies_凤梨酥_金鸡报春

The first post of 2017 dedicate to my favourite pineapple tart. Made them into rooster shape since coming CNY is a rooster year.

Rooster Pineapple Tarts_2017 CNY cookies_凤梨酥_金鸡报春
*makes 44 enclosed tarts

175g butter (salted)
50g full cream sweetened condensed milk
255g plain flour / all purpose flour
1 egg yolk

360g Pineapple filling (I use homemade or store-bought)

To decorate –red heart shape sugar chips, black sesame seeds, Nibbed almonds, egg yolk

1. Using an electric hand mixer, beat butter and condensed milk till light and fluffy.
2. Add in egg yolk one at a time, and beat until combine.
3. Add in flour, using a spatula to mix till become a soft and not sticky dough.
4. Roll pineapple filling into ball (8g each ) and roll pastry into ball (10g each). -latest update on 13 Jan- i reduce the weight, filling 6g and 8g pastry)
5. Flatten a piece of dough and place a piece of the roll pineapple filling 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 oval shape.
6. Place a red heart shape sugar chip on top as rooster comb. Insert nibbed almond at the centre as rooster beak. Gently place two black sesame seeds on top of beak as rooster eyes. Dip the tip of a chopstick with egg yolk, then stamp on both sides of the cheek.
7. Bake in preheated oven at 165C for 25-28mins or till golden brown at middle rack.
8. Cool completely before storing.

Recipe by Sonia a.k.a Nasi Lemak Lover
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