Thursday 25 September 2014

Pineapple Tarts (enclosed version)

Chinese New Year is around the corner...and everywhere in the supermarkets or bakery we are seeing cookies. I have a packet of cake flour, why not? Why not making some pineapple tarts. I usually use plain flour but this round thought trying cake flour and find out the result since this cake flour is sitting in my kitchen for a while. To my surprise the pastry was nice and soft and most important melt in the mouth. Isn't this what everyone is looking for - melt in mouth?   By the way, this is a trial and error session and amazingly the result was good! In the past years, I have been baking opened version using plain flour, that is, the one look like flower. I am happy with the result.

This is my melt in mouth enclosed pineapple :

Ingredients for pastry :
360g cake flour
50g milk powder
2 tbsp. corn flour
1/4 tsp sea salt (or any salt)
3 tbsp icing sugar (can increase to more ..that is to your desire)
2 tsp custard powder ( I add for the color purpose)
250g cold soft butter (I used salted)
4 egg yolks (I will reduce 1 eggyolk the next round)
1 tsp vanilla extract

1 eggyolk for eggwash

Pineapple Jam  :
4 pineapples ( I used Malaysia Honey pineapple - weigh about 750g/pc after skinned. total weight is 3000g pineapples)
3 cloves ( can add more if you like say to 6)
1 cinnamon stick
550g sugar

Making of Jam:
Grate the pineapple. I grate the pineapple by hand.  Put the grated pineapple including the juice(do not drain the juice), cloves and cinnamon stick into a wok and cook until it is almost dry. Stir frequently as you cook to prevent burn at the bottom. When it is almost dry, add sugar. Continue to cook and don't forget to keep stiring because at this stage the jam can be easily burnt because of sugar. Cook until the pineapple is completely dry. Off the fire. When it is cool, roll them into small balls. It is about 1/2 teaspoon per ball. Put the jam balls into a container and keep in fridge for future use. Mission Done.

P.S. : If you like your pineapple jam to be darker gold, then, add sugar earlier. But I prefer the normal golden color so I add sugar only when pineapple is almost dry.

Making of Pineapple tarts :
Put all the ingredients ( except eggyolk and vanilla extract ) into a big bowl. Rub the dry ingredients with butter using your fingertips till it resemble breadcrumb. Add eggyolk and vanilla extract. Continue to work into a soft dough.  Set a side for use.  You may keep in fridge if you are not using it immediately. You can keep up to 4 or 5 days. But I prefer to use it immediately to keep fresh.

Scoop 1 tsp of the pastry and wrap with the jam ball. Roll into a ball and place into small cupcake cup and place into a baking tray.

Eggwash the tarts with eggyolk (1 eggyolk plus 1 tbsp water)
Bake the  tarts in a pre-heat 180 degree celius oven for 15mins. After 15 min, bring out the tray of tarts and apply 2nd eggwash and continue to bake for another 5min.  Total baking time is 20min.

Hope you will find this recipe useful to you. Happy baking. :)

You may also like to view my other post:
1.pineapple-tarts (opened)

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