It is time of the year to make Chinese New Year cookies 过年饼.
I have added some palm sugar cause I like the taste and a bit of spice to perfume the filling.
If you like to get the recipe, here it is.
( tasteasianfood... )
For the filling:
350g pineapple
30g sugar white sugar
30g palm sugar
1/4 tsp salt
1/4 tsp cinnamon
2 cloves
1 star anise
For the pastry:
120g butter
20g icing sugar
200g plain flour
12g custard powder
2g salt
50g egg
Method:
Cut the pineapple flesh into small cubes.
Blend the pineapple flesh into a puree.
Gently heat the puree in a pan until it starts to boil.
Add sugar, salt, star anise, cinnamon bark, and simmer until it thickens.
Portion the jam to 8g each.
Place it in the refrigerator until it is firm to handle.
Combine the unsalted butter with icing sugar.
Add the beaten egg. Combine.
Add salt, sieved flour, and custard powder. Combine.
Knead the dough briefly until it becomes shiny and no longer stick to the bowl.
Press out a strip of pastry on a flat surface.
Place a portion of the filling near the beginning of the strip.
Roll up the strip carefully like making a swiss roll.
Bake the pineapple tarts at 190°C/375°F for 10 minutes.
Remove it from the oven.
Brush the top of the pastry with egg wash.
Continue baking for another 10 minutes or until it turns golden brown.
Comments and suggestions are appreciated. Happy Chinese New Year in advance!
#PineappleTart #PineappleTartRecipe #黄梨挞 #黄梨酥
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