Just when Christmas carols have begun to ring in my head, the stores in Orchard start playing traditional Chinese music. The large signs promoting a 50% Christmas sale disappear, only to be replaced by stacks of jars of Chinese New Year goodies. It's another festive season, which means bustling crowds of people in the night, exorbitant prices to dine out and being blinded by scarlet red decorations everywhere I go. But then again, it gives me another reason to bake.
This is my second attempt at pineapple tarts. It's not to say the previous one was bad, in fact, I loved it, but it's always good to try something new. Do give these a try, they are amazing!
Pineapple Tarts, recipe from Makansutra
Ingredients:
250g unsalted butter
1/2 tsp salt
75g caster sugar
170g cream (I used whipping cream)
50g cream cheese3 egg yolks
400g cake flour
30g corn starch
1 egg yolk + 1tbsp water, mixed together
Pineapple jam, rolled into balls with 2cm diameter.
1. Preheat oven to 180C.
2. Cream butter, sugar, salt and cream cheese together.
3. When it comes together, pour in cream and whip on medium speed until it turns creamy.
4. Beat in egg yolks for 1 minute.
5. Sift both flours and pour half of it into buttery mixture. Mix on low speed until it comes together and pour in the remaining flour and beat until it comes together. Do not over mix.
6. Let dough sit for 10 minutes minimum before you start wrapping your jam with it. (You can see a tutorial on Wendyinkk which shows you how to wrap it.)
7. Brush the tarts with eggwash. Bake for 15 minutes.
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