PINEAPPLE TARTS RECEIPE USING SCS BUTTER 2016

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:

Ingredients:

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

Method:

  1. 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.
  2. 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.
  3. Remove dough from fridge. Roll pastry between two plastic sheets to about 5mm thickness.
  4. Cut into shape with a pineapple tart mold and fill the centre of tart with pineapple jam.
  5. Place on the baking tray and bake for 20 to 25 mins at preheated oven175°
  6. Cool tarts on a wire rack and store in an airtight container.
  7. 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.

PineappleTarts_1

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.

PineappleTarts_2

Happy Baking Everyone!

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