Post by SeaDragon on Dec 31, 2017 8:32:47 GMT 10
Pineapple Tarts 黄梨酥
Recipe from Kitchen Notes on Fenying's radio program, Thursday, January 18, 2007
Pineapple Tarts (Emulsification method) 黄梨酥(乳化法)
Ingredients:
Ingredients A:
200g butter
40g icing sugar (sifted)
Ingredients B:
1 egg yolk
¼ tsp vanilla essence
Ingredients C: (sifted)
300g plain flour
25g custard powder
½ tsp salt
1 kg pineapple jam (divide into small parts and form into balls of 10g each, makes about 100 balls)
2 egg yolks (beaten, for glazing)
Method:
1. Beat Ingredients A on medium speed till creamy.
2. Add in Ingredients B and mix well.
3. Gradually fold in Ingredients C on lowest speed and mix to form a dough (do not over mix).
4. Leave aside for 20 mins.
5. Form small balls with the dough, about 10-15g each, and fill a pineapple filling inside and seal up, shape into small round cylinder, glaze with beaten egg yolk. (Step-by-step photos)
6. Bake in a pre-heated oven at 180ºC for 18-20 mins till golden brown. Remove from oven. Cool completely before storing.
Pineapple Tart (Rub in method) 黄梨酥(搓揉法)
Ingredients:
Ingredients A:
250g butter (cut butter into small cubes)
Ingredients B: (sifted)
340g plain flour
20g custard powder
½ tsp salt
Ingredients C:
20g egg yolks
¼ tsp vanilla oil (or extract)
1 kg pineapple filling (divide into small parts and form into balls of 10g each)
3 egg yolks (beaten, for glazing)
Method:
1. Place Ingredients A & B in a mixing bowl.
2. Use finger tips and rub butter into flour until it resembles breadcrumbs.
3. Make a hole in the center, add in Ingredients C and mix into a dough.
4. Leave aside to rest for 20 mins before shaping.
5. Form small balls with the dough, about 10-15g each, and fill a pineapple filling inside and seal up, glaze with beaten egg yolk. (Step-by-step photos)
6. Bake in a pre-heated oven at 180ºC for 20 mins till golden brown. Remove from oven. Cool completely before storing.
Notes: Home-made pineapple tarts are best to be consumed within 2 weeks.
Home-Made Pineapple Filling
Use about 100g sugar for one pineapple, and a few pandan leaves. Peel and grate pineapple, add sugar and pandan leaves, cook over medium heat, stirring continuously, until the pineapple filling is thick.
Question: May I know why is it that rub in method pineapple tart do not have to add in icing sugar?
Answer: Yes, no icing sugar for the rub in method tart pastry, as sugar will melt during the rub in process.