Then again, I do not have her patience to crimp the edges so I just did the cut and stamp method.
Findings: Initially I had a tough time roll out the dough and cutting it. The dough was either too hard or too soft. And the thickness was also hard to gauge for the mold that I wanted to use.
In the end, I used the thickest ring gauge to roll out my dough. Then after, it works like a breeze (of course need to chill the dough). Thus I suggest dividing the dough into portions and rotate them to maintain the cool dough. This way, no time is wasted and still maintain the work flow.
Texture wise, it does melt in the mouth but taste wise, my family finds it not buttery. I don't know whether it is because I used President butter instead of Golden Churn.This crust also breaks easily, thus I had a tough time storing it into the red cap bottle.
I used 6g pineapple jam and it seems it is not enough to fill the crust. Next round, I will increase this to 8g for this mold.
Source: Che' Sharina
What you need:yield: 65 pcs
250g salted butter
1 egg yolk22g condense milk300g plain flour 1 tsp vanilla essence
Method:
In a mixer, beat slowly butter, vanilla, milk and egg yolk
Add in flour and on low speed, mix until just combined to form a dough. Set aside for about 20 mins.
Roll out pastry and form shape using a tart mold.
Add the pineapple ball and press it gently onto the pastry.
Preheat oven to 120°C and bake for 30-35 mins depends on your oven.
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