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 tarts175g butter (salted)50g full cream sweetened condensed milk255g plain flour / all purpose flour1 egg yolk360g Pineapple filling (I use homemade or store-bought)To decorate –red heart shape sugar chips, black sesame seeds, Nibbed almonds, egg yolkMethod1. 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
so cute. lovely chick.
ReplyDeleteLovely, like pineapple tarts very much
ReplyDeleteVery cute little chick! And perfect to this coming CNY Rooster year symbolize.
ReplyDeleteHappy New Year Sifu!
Its so cute. Thanks for sharing. A happy Chinese New Year to you and family.
ReplyDeleteHi Sonia, may I know where I can get this red heart shape sugar nips??
ReplyDeleteUnknown, you can try to get at bakery ingredients shop.
ReplyDeleteThanks Sonia, I'll do that. Really love your posts, have been following a few recipes of yours. Love the cinnamon bread, salted eggs and pumpkin cake and the adobo chicken too. Thanks for sharing!
ReplyDeleteI hope the bakery ingredients shops in KL do sell them..you know of any specific shop? Its alright if its not convenient to tell here. Thanks
ReplyDeleteLove your recipes but I can't print them, I don't want to print the entire article. No print button option and right click function is disabled.
ReplyDeleteMay I know what type of Sweetened condensed milk you used? Tks
ReplyDeleteomg,they all so Q!
ReplyDeleteHi Sonia,may i know this recipe suitable for flower shape Pineapple tart or not.Thankyou :)
ReplyDeleteKaylyn
Hahahaaha So adorable ! Gonna try to make some :D
ReplyDeleteSorry Alex, i have disable to copy and paste function.
ReplyDeleteahbee, i use F& N brand
Kaylyn, yes it is suitable
Sonia, I have been following your blog quite some time. These chicks are so adorable. My friend and I made them over the weekend. It was fun to made and delicious to eat. Thanks for sharing such creative idea!!
ReplyDeleteJust curious Sonia.. will the heart shaped sugar melt when you bake it? Thanks
ReplyDeleteCrazyGrr, no it will not melt, actually it became hard instead .
ReplyDeleteHi Sonia, wondering your first steps what does it mean by cream butter and condensed milk till light? Do u just put those ingredients in a bowl then mix together ? Whisk it ? Sorry for asking stupid question ��
ReplyDeleteanonymous, dont worry, sorry for my writing it in detail, cream butter and condensed milk means using a electric whisk and beat these two items till pale and fluffy.
ReplyDeleteSonia, great to see you back in baking business again lady ! haha.... These cookies look perfect for the coming celebration.
ReplyDeleteBlessings, Kristy
Hello hellooo.
ReplyDeleteMay i know what butter is used? Salted or unsalted? And how many egg yolks are required? Cos i saw you mentioning adding yolk one at a time. Looking forward to your reply. Thank you
Hi Clara, Sonia uses salted butter for her recipe according to her replies in the original pineapple tart recipe post. The one yolk at a time instruction is for if you were to double the recipe. Hope this helps!
DeleteThank you so much Aria!!!
DeleteIt really helps.
Hi Sonia, I've tried your recipe and my family loves it! I have 1 problem though, I realized that my pineapple paste is too sour and that I should have added more sugar. :( How do I fix it? It's been cooled and stored in the fridge. Can I still throw it back in the pot and add more sugar?
ReplyDeleteAria, yes you can add more sugar, then let it cool in room temp again, but this time maybe 2-3days is enough.
ReplyDeleteThanks for your reply Sonia! Will give it a go. Happy CNY!
DeleteThank you for the great recipe. Need to check with you can i prepare the dough one day earlier and keep it in the fridge and if i were to use unsalted butter, then how much salt should i put in.
ReplyDeleteThank you.
Annie
Hi Sonia, made this today and they are adorable! Didn't see the part about using salted butter so my pineapple tarts don't taste salty at all. Maybe I should add a little salt next time? Thanks for sharing the recipe and happy chinese new year!
ReplyDeleteAnnie, should be ok to keep one day (better in container and cling wrap it), if possible try to use salted butter, otherwise add about 1/4tsp salt.
ReplyDeleteThank you so much for your recipe! I had so much fun making them! They are so very cute!!
ReplyDeleteHowever I placed the comb perpendicular to how u placed them in your photos and put some heart shaped chips upside down under the beak for the wattles.
Me and my family are loving the pineapple tarts very much!Happy CNY!
Finally learnt to bake pineapple tarts using your recipe and they turned out perfect - just the way I love them! My parents and in-laws like them too. Thanks Sonia for your wonderful recipe and photos to show how they are done. - Jancy
ReplyDeleteHi sonia is the temp fan force or normal convection mode?
ReplyDeleteAnonymous, use normal conventions mode , anyway adjust accordingly as different oven work differently.
ReplyDelete