dear all, as chinese new year is coming, like real soon, shall now reveal the secret recipe that i normally use to bake pineapple tarts. even though its kind of a bit late, but i'm sure this simple recipe can help you churn out the delicious tarts in a quick and easy way.
please follow the measurements as follows:
1 heaped table spoon of flour is 25g
1 flat table spoon of sugar is 25g
this is useful for people without the digital weighing machine
ingredients:
A
200g butter
50g sugar
B
1 egg yolk
1 tsp vanilla essence
C
400g plain flour
25g custard powder
dabful of salt
D
pineapple paste precooked.
Mix A till creamy, add B, den fold in C.
roll out balls of pineapple paste and use the dough to wrap around. skin should be thin. the technique to use is similar to that of making tang yuan.
glaze with egg yolk and bake at 180 degrees for about 20 minutes or until a nice colour is seen.
please follow the measurements as follows:
1 heaped table spoon of flour is 25g
1 flat table spoon of sugar is 25g
this is useful for people without the digital weighing machine
ingredients:
A
200g butter
50g sugar
B
1 egg yolk
1 tsp vanilla essence
C
400g plain flour
25g custard powder
dabful of salt
D
pineapple paste precooked.
Mix A till creamy, add B, den fold in C.
roll out balls of pineapple paste and use the dough to wrap around. skin should be thin. the technique to use is similar to that of making tang yuan.
glaze with egg yolk and bake at 180 degrees for about 20 minutes or until a nice colour is seen.
wait till tarts cool before removing from tray.
Basically to fold in means to stir, but in a figure of 8, try it. this is commonly used for making cakes and pastry or whenever loads of butter is involved.
the brand of butter does matter, i personally use the one with a star in front, salted. you can also use the one with a gold barrel. this 2 are the tested ones.
for sugar, if you have icing sugar tats the best. if not try using fine sugar, but please do not experiment with coarse sugar or even rock sugar.
custard powder can be easily found in normal supermarkets. the powder is orange colour, very pretty, this is to let the tarts become yellow after being baked.
the recommended pineapple paste will be: bakek**g, phoonh**t, r**man. if you wan any details, feel free to ask.
good luck in your baking adventure!
auntie note: master it this year and for what you know ur relatives will be ordering from you next year and you can start earning extra moolars!!!!
Basically to fold in means to stir, but in a figure of 8, try it. this is commonly used for making cakes and pastry or whenever loads of butter is involved.
the brand of butter does matter, i personally use the one with a star in front, salted. you can also use the one with a gold barrel. this 2 are the tested ones.
for sugar, if you have icing sugar tats the best. if not try using fine sugar, but please do not experiment with coarse sugar or even rock sugar.
custard powder can be easily found in normal supermarkets. the powder is orange colour, very pretty, this is to let the tarts become yellow after being baked.
the recommended pineapple paste will be: bakek**g, phoonh**t, r**man. if you wan any details, feel free to ask.
good luck in your baking adventure!
auntie note: master it this year and for what you know ur relatives will be ordering from you next year and you can start earning extra moolars!!!!
