Time really flies and it is already 2016. Chinese New Year will be approaching in a month time. Have you started baking any Chinese New Year cookies? For me, I had started baking pineapple tarts (recipe from Celebrity Blogger, Fiona Lau Founder of Baking Corner Blog) using unsalted SCC butter last Saturday. Here it goes:
200g All Purpose Flour
200g Cake Flour
80g Milk Powder
20g Corn Four
70g Icing Sugar
2 Egg Yolk (small eggs)
½ tsp Vanilla Extract Plus
4 drops egg yellow colouring
300g SCS Butter – Cold Cut
1 ½ tsp Salt
1kg Pineapple roll into a small ball about 10g each, at your own choice
- In a large bowl, shift in plain flour, cake flour, corn flour and icing sugar, mix well. Cut in butter and rub with finger tips until mixture resembles coarse crumbs.
- Make a well, add egg yolk with some water and vanilla extract and bind the ingredients to a soft dough ( do not over knead). Add a little extra flour if dough is too soft. Place dough in the fridge for 20 -30 mins.
- Remove dough from fridge. Roll pastry between two plastic sheets to about 5mm thickness.
- Cut into shape with a pineapple tart mold and fill the centre of tart with pineapple jam.
- Place on the baking tray and bake for 20 to 25 mins at preheated oven175°
- Cool tarts on a wire rack and store in an airtight container.
- The pineapple tarts can last up to 6 month or more.
I am using Rowenta OC7868 oven, traditional (top and bottom heat) mode setting to bake the pineapple tarts. For the first batch of pineapple tarts, I had baked them at 175°C for 20 mins. From the picture below, the pineapple tarts seem to be over baked due to the temperature.
For the 2nd batch of pineapple tarts, I had reduced the temperature to 170°C and loosely cover the pineapple tarts with aluminium foil after 8 mins of baking. Guess I will be using this setting ( for Rowenta OC7868 oven) for future pineapple tarts baking. I love the buttery and crumbly texture of my baked pineapple tarts.
Happy Baking Everyone!