My OngLaiTard again

Baked another batch of Pineapple Tarts in another shape.

*Yes, of cooz I can make other pattern other than my 十年如一日 flower-shape de lor* 😁😁😁😈

AllMyHappyWangLaiTards大会窜

CUTE 吧?! 😊😊😊

My 十年如一日 Pineapple Tarts

Abit different Pineapple Tarts

CNY Bakez

1. PineApple Tarts for sure!

Another batch of Pineapple Tartz

I made another batch today. and i can't stop snapping pix for them ;-)

Here's how i did them...
Pre-heat oven @160•celcius.

Tart Recipe
250g Plain flour
100g Cake flour
50g Icing sugar
(sieve the above 3 powder together)
250g butter (salted)
(Hard from fridge, cut into 1-2cm cubes)
1 egg yolk

Use rubbing-in method. Rub in everything with finger-tips till it form a dough.
Roll out to 0.5cm thickness. Cut out using any cutter of your choice.
brush the tarts top with egg glaze (see below)

egg glaze
1 egg white
1 teaspoon vanilla essence
1 tiny drop yellow coloring

Place a pineapple ball-ball in the middle of the cut and glazed tart.
Brush the ball-balls with egg glaze.
(As I really have no time to go JB to buy my usual pineapple jam, I used ready-made pineapple jam from Phoon Huat this time round. I pre-roll them into tiny ball-ball few days before to make my life easier =D)

Bake at 160•celcius for 15mins.
Increase to 180•celcius, top heat for further 2-3mins to get that "golden-brown" look ;-)

love! hope u love them too! ;-)

another batch :D

previous batch recipe was using 350g plain flour. easier to shape and details were clear. but i felt tat the texture is too "biscuit" :( For me, its kind of too hard for tartz... i still prefer tat "melt in your mouth" texture. so i modified this batch with 250g plain flour + 100g cake flour.

the dough is very "melty" in this hot sg weather. need to work really fast! however, the details r not very clear as u can see in the pix. but tat "melt in your mouth" texture is back! yeah! ;-) yummy yummy :D lolz...

CNY Pineapple Tartz... another pix

the pix uploaded using blogger via iphone is kind of too big to fit into the blog space :( think i'll upload everything here in portrait size from now =)

恭喜发财，龙年大旺!
GONG XI FA CAI everybody! HAPPY AND PROSPEROuS dragon year 2012 ;-)

Gong Xi Fa Cai Pineapple Tartz

Its CNY again! and here's my favourite Pineapple Tartz ;-) ...and yes, I baked them :D

Breakfast Today Berries Cupcake + PineApple Tartz

Breakfast for my girls today.... Berries cupcake and PineApple Tartz

Baked 5 containers of Pineapple Tartz yesterday afternoon (again!) ;-)

from the left over ingredients of An-An's Birthday cake... I made these cuppies for Nyx & Tessa ;-)
With a cup of HL milk... Nyx asked for more pineapple tartz :D but i got to stop her coz she is putting on lots of weight lately :P

PineApple Tartz again

Its the time of the year again... CNY! Pineapple tarts r my fav. snack since young. its a must-have for me every year... but ever since i left seagate in year 2000, i can't find the taste of those very nice tarts my ex-colleage bought for me anymore. even those local hotel de also cannot be compared to those Lily bought from her JB friend who made them @ home. Till 2years ago, a lady from Richard's Baking class gave me this recipe.... Its very similar to those "very nice"tarts Lily bought for me long time ago ;-)

Trail run for my CNY production which starts next week :D

I love my "bite-size"pineapple tart! coz u can put the whole "flower" in your mouth and guest won't be dropping bits of tarts all over my sofa :P save my trouble cleaning up :P and someone was using my THIS idea i told her about last year, claiming that she tot of it!!! ANGRY >:( how could she tot of it and still making tarts double the size of this???

I tried the unsalted version for this trail run... Hubby love them and finished 2 containers in 2 days. He will blame me for his weight gain again!! >:(

Happy Chinese New Year & Valentine's Day

Gong Xi Gong Xi! Wishing everyone a Happy Chinese New Year! 虎年大旺！:D

Heart Shape PineApple Tarts too.... Happy Valentine's Day!!

huuuu... it took me a long time to align those tiny hearts on the PineApple Fillings =P

And all these cookies were made by ME for guest visiting my house this CNY ;-)

My Living room with a little CNY Mood ;-)

恭喜发财，新年快乐！

Pineapple Tart again!

I know its not Chinese New Year yet.... its a special request from Nyx!

She said I had not make pineapple tart for a long time oredi.... so I made some today ;-)

And I made 103 tarts in total today!

Recipe & instruction is exactly as my previous posting ;D

06 April 09 Pineapple Tarts

This is quite easy to make... just need a bit of time... It took me about 2.5hrs in total, from start to wash-up.

Tips from Lifeng...

Keep the tarts in air-tight container... the tarts will taste better the next day. Dun ask me why but this is true leh as the tarts dun really taste so nice right from the oven. It taste much better few days later :D

My tarts can be kept in air-tight containers for up to 2 weeks.

Ingredients (makes about 80 tarts)

Filling:

1. 1 kg Pineapple
2. 300 gm sugar
3. a pinch of salt
4. 6 gm. cinnamon stick
5. 1 tsp. of cloves

Pastry:

1. 250 gm. Butter (1 block SCS brand butter)
2. 1/2 tsp. salt
3. 1 egg (70-75gm with shell on)
4. 250 gm. Plain Flour (Leave 50gm aside for dusting later)
5. 150 gm. Cake Flour (If cake flour is not available, use all 350gm plain flour also can)

For glazing: 1 egg (beaten)

Method:

For filling:

1. Peel pineapples , cut into pieces and blend till fine
2. Pour blended pineapples into a wok and fry for awhile before adding in sugar, cinnamon stick and cloves. Cook till it thickens and set aside to cool. Shape the pineapple jam into small balls.

**For my convenience, I bought ready-made pineapple filling from JB bake shop, which is sold in 3.8kg can... only RM33.00! and it taste very good!**

For pastry: (Use RUBBING-IN method, rub using finger tips)

1. Sieve together plain flour, cake flour and salt
2. Cut butter into small cubes. Rub-in butter, (1) and beaten egg till a dough is formed.
3. Roll out the dough to 0.5 - 1cm thick(depends on your likings) Cut it out with a fluted round cutter
4. Lay grease-proof paper on tray, place cut-out pastry on tray. Brush egg-glaze on cut-out pastry and place a small round ball of pineapple jam on the centre of cut-out pastry
5. Roll put small pieces of dough into thin strips and place it on top of the pineapple jam to make a cross
6. Brush with egg-glaze again on all "almost-done" pineapple tarts and bake at 170C for about 15 - 20 mins. or till pastry is golden brown. (need to watch the tarts at this stage... need to alternate the position of tray in the oven as some oven distribute uneven heat, causing different shades of brown on the tarts)
7. Leave pineapple tarts to cool on tray, out of oven for at least 15mins before transferring them on wire rack. Make sure tarts r completely cooled before storing in cookie containers.