Initially, I wanted to have a change and made some open faced pineapple tart but time wasn't on my side. So I have to settle for the enclosed version.
This recipe is easy to handle and rather quick to put together once you get everything weighed out. My mom likes this version too (that is after my cousin's hot favorite but we couldn't replicate that one).
Half way through I decided to be adventurous and done this scissor cut method. Guess I need plenty of improvement for this.
Verdict: It is light and has a melt in the mouth texture.
Source: Wen's delight
Estimated 150 pcs bite sized
What you need:
460g salted butter - thawed for 15mins before beating
70g castor sugar
2tsp Icing sugar
4 Egg yolks (33-35g)
2 tsp Vanilla
680g Top flour (I used Cake flour)
50g Full cream milk (Nespray Everyday full cream milk powder)
1kg Pineapple filling
2 no Beaten egg for egg wash (remove 1 tbsp of white & add 2 drops of oil)Method:
Beat butter, sugar, icing sugar & vanilla for 2 to 3 mins.
Add in egg yolks till well mix.
Add in sifted flour & milk powder by using a spatula. (do not overmix)
Divide the pineapple filling into 6g balls.
Split the dough into 8g and wrap the filling.
Egg wash & bake on the line tray at for 20 mins.
Link to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House
i am also linking this to Cook & Celebrate: CNY organised by Zoe from Bake for Happy Kids, Yen from Eat Your Heart Outhttp://goodyfoodies.blogspot.sg/2015/02/recipe-pork-knuckletrotters-with-black.html and Diana from the Domestic Goddess Wannabe.
Cheers
