Pineapple tarts and Pineapple balls are the all time favourites for many during Chinese New Year. This treat is a must have item. I remembered my cousins and I would try this out at every household we visited to see who had the best melt-in-the-mouth pineapple tarts/balls. Thereafter we would probably too full to have lunch or dinner! Lol!
My cousins and I used to help out my aunt to make Chinese New Year goodies when we were younger. Pineapple tarts (open version) was definitely one of them. It was all homemade...right from the pineapple fillings. As we were still kids, making of the pineapple fillings and kneading of the dough was done by the adults. We kids were put in charge with the moulding, decorating, egg wash and storing the cooled tarts into containers. It was super fun for all of us, especially when we get to pop those yummy tarts that didn't look so 'presentable' into our mouth!!
Now that my aunt is already old and all of us have grown up and gotten busy with our own lives, New Year goodies are usually store-bought until I picked up baking again. I've been using wensdelight's recipe to make these yummy melt-in-the-mouth Pineapple Tarts. The pineapple fillings are store bought, sometimes from Phoon Huat, other times from Ailin Bakery House if I have the time to travel to Tanjong Katong Complex (845 Geylang Road #01-48 Tanjong Katong Complex S400845 Tel: 67432693). I use SCS butter as I find that it gives a more buttery flavour to my New Year bakes.
I must say I really enjoy these delectable Chinese New Year treat. Every bite reminds me so much of those good-old-days with family and cousins. I especially love the melt-in-the-mouth pastry. It is just Thumbs Up from me!!!
makes about 60 pcs
230g salted butter, room temperature (I use SCS butter)
35g castor sugar
1 tsp icing sugar
2 egg yolks
1 tsp vanilla extract
340g top flour (I use plain flour)
25g full cream milk powder
500g pineapple filling
1 egg beaten with a tsp of milk
1.Weigh and roll the the pineapple filling into 6g balls. Set aside. (this can be made ahead of time)
2. Line baking tray with parchment paper and preheat oven to 170-180C.
3. Beat butter, sugar, icing sugar and vanilla extract for 2-3 minutes
4. Add in egg yolks and mix well.
5. Add in sifted flour and milk powder using a spatula. (do not overmix or the pastry will be hard and will not be melt-in-the-mouth)
6. Weigh and split the pastry dough into 8g balls.
7. Flatten the pastry dough and wrap the pineapple filling with the dough.
8. Place on lined baking tray and apply egg wash.
9. Bake in preheated oven at 170-180C for 20 minutes. (I bake at 200C for 20-22 minutes)
I'm joining Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether
hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.
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