Pineapple tarts

As Chinese new year is near, everyone is busy & start baking new year cookies.

I had baked some pineapple tarts with the pineapple paste made with Sarawak pineapple that i bought from Ailin's Bakery store.

I like it with thin dough & full with filling. So i make my dough same size with my filling... I find it looks pretty & shiny after bake if i egg wash it twice with yolk plus some milk.

I got this recipe online last year...

Pineapple Tarts - 凤梨酥/黄梨酥

Ingredients:
Pastry:
250 gram butter 奶油
50 gram icing sugar 糖粉
2 egg yolks 蛋黄
1/2 tsp vanilla essence 香草精
1/4 tsp salt 盐

Sift:
380 gram cake flour 低筋面粉
30 gram milk powder 奶粉

Filling:
500-800g pineapple paste 凤梨酱

Egg wash:
1 yolk 蛋黄
2tsp milk 牛奶


Method:
*first roll the pineapple jam into small balls & set aside on a plate.
*preheat the oven 180C

1. Cream butter and sugar together using an electric mixer until light. Beat in egg yolks one at a time, until well combined. Add vanilla essence and salt and whisk until fluffy.

2. Fold in sifted dry ingredients and mix to form a dough. It should be a light crumbly shortbread texture.

3. Roll a dough that same size with pineapple filling in your palm, then gently press down with index finger to flatten the dough into a round shape around 0.5cm thickness and 3-4cm wide.

4. Place the rolled-out pineapple jam ball on the edge of the strip and roll the dough to wrap around it to form a small ball. Place the roll on a greased baking tray. Repeat until all dough mixture and jam filling used up.

5. Brush the rolls with beaten egg yolk twice. Bake in the oven for 12-15 minutes or until golden brown. Cool on wire racks before storing in an airtight jar

做法：
1 先把凤梨酱揉成一颗颗小圆球备用
2 把奶油和糖粉至发白然后一颗一颗打入蛋黄打均匀。加入香草精和盐巴然后继续打到松发。
3 有橡皮刮刀搬入已过筛的粉类，拌均匀即可
4 取一大匙的面团包入凤梨酱然后涂上两层蛋黄液然后以180C烤12-15分钟