How time flies! It's time for festive baking again as Chinese New Year is just round the corner. To be precise, it will be CNY in less than a month's time. Last year was my first attempt in pineapple tart and Kueh Bangkit baking. The pineapple tarts were very well received by family, friends and colleagues. I did not make my own pineapple fillings but used stored bought fillings instead as I feel it's time consuming and since I'm no expert in pineapple selection, I may actually end up with sour fillings and thus used more sugar than the ready processed fillings. Hence, I place more emphasis on the pastry, ensuring that it looked and tasted nice :)
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| 2nd Batch, waiting to be cooled down |
Baked my first of X batches of pineapple tarts last night. This time, I did not follow the same recipe I used last year. Well, though it was a good and tested recipe but must always strive for improvement and try out new ones right? I adapted the pastry recipe from Baking Mum but instead of milk powder, I added horlick powder instead. Though the dough is a bit soft and difficult to shape, but it produced a nice texture and does taste better than just adding milk powder. Yeah! I'm quite please with my little creativity :)
Gave half of the portion to my mum and there are only few left in the box. Will be baking my 2nd batch tomorrow night to share with colleagues. :)
Ingredients
Pastry:
120g butter
10g icing sugar
1 egg yolk
1/4tsp vanilla essence
140g plain flour
40g milk powder (I used Horlick powder instead as variation)
20g corn flour
Filling:
300g pineapple filling (I used store-bought)
Steps:
1. Preheat oven to 175 degree C.
2. Sift flour, corn flour and horlick powder together and set aside.
3. Cream butter and icing sugar until light and fluffy.
4. Beat in egg yolk and vanilla essence.
5. Fold in the flour mixture and mix until form soft dough.
6. Cover and rest dough in the fridge for 30 mins.
7. Roll pineapple filling into small balls.
8. Pinch some dough and roll into small balls.
9. Flatten the dough ball, place in the filling and seal the opening, shape it into oval ball.
10. Arrange on a greased tray and glaze surface with egg yolk.
11. Bake in a preheated oven for 15 mins until slightly brown.
12. Remove and cool on a wire rack.
13. Store in an airtight container.
Coming up soon is Kueh Bangkit. Even though we will not be able to celebrate CNY this year due to recent bereavement of my FIL, but there is no stopper to bake them to share, right?
Pastry:
120g butter
10g icing sugar
1 egg yolk
1/4tsp vanilla essence
140g plain flour
40g milk powder (I used Horlick powder instead as variation)
20g corn flour
Filling:
300g pineapple filling (I used store-bought)
Steps:
1. Preheat oven to 175 degree C.
2. Sift flour, corn flour and horlick powder together and set aside.
3. Cream butter and icing sugar until light and fluffy.
4. Beat in egg yolk and vanilla essence.
5. Fold in the flour mixture and mix until form soft dough.
6. Cover and rest dough in the fridge for 30 mins.
7. Roll pineapple filling into small balls.
8. Pinch some dough and roll into small balls.
9. Flatten the dough ball, place in the filling and seal the opening, shape it into oval ball.
10. Arrange on a greased tray and glaze surface with egg yolk.
11. Bake in a preheated oven for 15 mins until slightly brown.
12. Remove and cool on a wire rack.
13. Store in an airtight container.
Coming up soon is Kueh Bangkit. Even though we will not be able to celebrate CNY this year due to recent bereavement of my FIL, but there is no stopper to bake them to share, right?
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