Hi
It
has been quite awhile since my last post for Christmas as I have been so busy after
that.
Every
year, around this period, I’m so ready for all things to welcome Chinese New
Year. I have started to get organised since
January by listing down things that I need for spring cleaning.
Look! Look! Look at my balcony. Finally, I had made a point to do something to it. I had beautified the corner by adding some plants and displays to it. Now it has become a little home garden of mine and I could really feel that Spring is coming! J
Ok
ok ok… Pardon me. I know I’m supposed to share what I have been
baking lately and not about my spring cleaning. But I really couldn’t bear not to share what I
had done to my balcony for this year’s spring cleaning :P
Ok! How about this? J
Can you tell they are pineapples and not porcupines? When my good friend commented these porcupines are cute and my response was “huh! What? Porcupines?” :D


I
must say that Chinese New Year is incomplete without pineapples cookie. It is a festive cookie that all families wouldn’t
want to miss it. Pineapple cookie has become
a must for all families and also one of the gift items for Chinese New Year. For
this reason, I’m making it and guess it will become one of a "must bake" cookie for CNY.
This
year, instead of doing the usual Taiwan style of pineapple cookie, I decided to
try this new recipe from Butter, Flour & Me. Apparently,
my family and relatives prefer this to the one I made for
last year.
INGREDIENTS
(translated)
125g Unsalted Butter
50g Icing Sugar
25g Egg Yolk
½
tbsp Condensed Milk
220g Plain flour
35g Egg Yolk Powder (I
used Pillsbury Custard Powder)
2
tbsp Milk Powder (I
used Anlene)
Pineapple
fillings
I’m
using the same recipe, which I learnt from a home based baking teacher last
year. My friends and I made the fillings
about 1 month ahead and store in an air-tight container in room
temperature. For enclosed tarts, the
pineapple jam has to be completely dry and sticky. This is the reason we are making it ahead and
left in room temperature for few weeks before used.
METHOD
1.Preheat
the oven at 170°C and line the tray with baking paper.
2.Beat
butter and icing sugar together until the colour turn pale.
3.Add egg
yolks and follow by condense milk. Mix well.
4.Sift
flour together with milk powder and custard powered into the butter mixture.
6.Roll
dough into a ball of 12g and roll pineapple into a ball of 10g. Flatten
the dough and wrap it with pineapple fillings.
7.Roll
the dough with pineapple filling to slightly oval shape. Use this type of scissor to cut the surface
of the dough in layer of sharp edges.
Wishing
all of you happy baking for Cook & Celebrate: CNY 2015 hosted by 3 of my
favourites bloggers - Yen of Eat Your Heart Out, Zoe of Bake for Happy Kids
and Diana of The Domestic Goddess Wannabe.
I’m
also submitting this post to Best Recipes for Everyone Jan & Feb 2015Event. Theme: My Homemade Cookies
organised by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes
Oh yes, i do see many many pineapple!! Aren't they too cute to be eaten! I love these totally..
ReplyDeleteThanks for sharing with best recipes
Amy, so many lovely cutie pineapple tarts you've baked!
ReplyDeleteAmy, your pineapple tarts are nicely done.
ReplyDeletewow Amy!! These are gorgeous!
ReplyDeleteHi Amy,
ReplyDeleteI like your neatly shaped tarts... They look very cute like you said. Porcupines? LOL!
You can stick a clove on the top of each tart and so it won't look like a porcupine :p
Zoe
"O que mais importa não é correr, mas prosseguir com determinação.Aos poucos, chega-se longe.Devagar
ReplyDeletetambém se chega lá.Então, vamos." (Marcio Mendes)
Fiquei encantada com seu jardim...maravilha, de vez em quando precisa uma geral na casa, é ótimo o resultado!
Linda semana, fica com Deus!!!
Beijos Marie.
Looks wonderful and yes they look more like porcupines lol! As long as the taste is good, nobody cares except we bakers ya? Gong Xi Fa Cai!
ReplyDeleteWho said like porcupines? Just lovely and cute pineapple sharp pineapple tarts
ReplyDelete