CNY Baking, Go! - Pineapple Tarts

As per the above caption, i am starting my chinese new year baking today, this afternoon.

The first item i decided to bake is Pineapple Tarts. I gotten the recipe from Jas's blog again. I was put off trying to bake pineapple tarts till now because most people were not exactly successful in baking the tarts. However, since i had a tub of pineapple fillings (bought by my mom some time ago, its a Nona Brand), so i decided to give it a try. Die mah die lo, at least i try.

Hence, after returning home at roughly 2 p.m today. i started beating the dough (using mixer of course, not using my hand) and dividing the pineapple fillings into small balls (they sure are sticky). Then, i proceed to wrap the fillings with dough. I only have 1 baking tray so i had to wait till i finished baking one tray before preparing for the next. The size of the first few tarts were a bit big and quite funny looking, because the dough was soft. I really don't know how to shape them so i hamtam shape them into oblong shape. All the shape of my tarts are irregular. -.-"

i started to panic later on because my dough started to ooze oil as it had been under room temperature for quite some time. I started to speed up (or try to) , my back started to feel a bit aching cause i been standing at the table for a long time. I finally finished baking at 6 + p.m.

Now i know why pineapple tarts are so expensive. It's not easy to make at all!!

However, i am very very satisfied with the end results. My parents love the tarts, they (including me) keep stealing off some whenever fresh tarts came out from the oven. I don't blame them, cause the tarts smell so bloody good all the way from the oven. The texture are melt-in the mouth with that little bit of cheese taste. I am not sure how many weight i had gain today for eating so much tarts -_-"

i think i made about 100 + pineapple tarts today ^^ My glazing skill seriously need improvement though. haha. The back pain is certainly worth it! XD

Recipes from Jas's

Ingredients:
250g golden churn butter
170g cream (I'm using fresh dairy cream, UHT will also do)
75g caster sugar
400g Top flour or Cake flour
30g Corn flour
50g cream cheese
3 egg yolks
1 additional egg yolk + 1 tsp caster sugar (for glazing)

Method:
1. Sift Top flour and corn flour together
2. Using a cake mixer, blend the cream, butter, cream cheese and sugar together till you get a creamy mixture. (10 minutes on speed 2)
3. Add the 3 egg yolks and sifted flour into the creamed butter mixture.
using the cake mixer's dough mixer, mix till it becomes a smooth dough that is oily enough to not stick to your hand
4. Allow the dough to stand for 10 minutes. (Chilling helps if you are making the pineapple on top kind)
5. Divide dough into small balls and the pineapple filling into balls roughly 1/2 the size of the dough.
6. Wrap filling ball with dough ball and shape as desired. Glaze with the glazing mix.
7. Bake at 180 degrees Celsius for 15 minutes in a oven. (If using convection oven with turbo fan, lower temperature to 160 degrees Celsius)
8. Remove from oven and re-glaze again before baking for another 5 minutes till golden brown on top.

Pineapple Filling:
4 pineapples
9 cloves
Caster sugar

Method:
1. Peel the pineapple.
2. Grate the pineapple using a grater or using a juicer (grater better)
3. Squeeze out the juice from the grated pineapple fiber.
4. In a frying pan, put the pineapple fiber and heat using low flame.
5. Add cloves and fry till water has dried up halfway.
6. Add sugar to taste. (Amount depending on how sweet pineapple was originally and how sweet u want filling to be)
7. Continue frying till filling starts to dry and turns golden in colour (about 1 hr later)

Note: While frying, you have to stir continuously and remember to keep the flame small. It’s easier to add sugar by dissolving it in some of the unwanted pineapple juice and adding this to the grated pineapple.

Note By Jas:
As for melts in mouth pastries: after mixing all the ingredients, try not to knead the dough too much.