However....
For Chinese New Year, pineapple tarts is a MUST have for me.
Most important of all, I am super particular on the pastry of the pineapple tarts. Must be those which melts in the mouth.
Yesterday, i tried out a new recipe which mentioned that its the best enclosed tarts recipe ever..
it has been in my archive for a long long time..but when I tried out.... I was so disappointed as I dun feel that it melts... the same verdict from my hubby... It melts in my stomach but not on my mouth..
Perhaps its my way of handling.. I am not sure.....
Today, I revert back to my old recipe which I have been using since 20 years which is still my best ever enclosed tarts to my taste bud. :P
The enclosed recipe is the modified version from the originator.
This is still my old time fav recipe. :)
Ingredients:
1kg Hong Kong Flour
650g butter (I used Golden Churn)
6 egg yolks + 1 egg white
1 tbspn vanilla extract
1 kg pineapple paste (I have no time to prepare... so i got the ready made from Phoon Huat - Premium quality)
Method :
1. Sift the flour into the mixing bowl.
2. Add in the butter, using rubbing in method, rub till it resembles fine breadcrumb.
3. Make a well in the centre of bowl, add in the egg yolk, white & vanilla extract and knead till it binds into a dough.
4. Allow the dough to rest in fridge for at least 30 mins before use as it is easier to knead.
5. Roll the dough into strips, divide into the portions that u want. Roll into balls, flatten it with your palm. Place a pineapple jam on the dough and wrap it up, roll into balls and place it on a lined baking tray.
6. Decorate with a clove or as desired. (I love the fragrance of the clove). [You may glaze with egg yolk if you like but i am lazy....]
7. Preheat the oven @ 180C and bake it for 20-25 mins.
Before Baking (Decorate with Clove)
After Baking (Cheese topping and normal)
Happy Chinese New Year To All!
Huat Huat Huat!
