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Tuesday, February 5, 2013

[Warning: Highly Addictive!] Aunt’s Pineapple Tart 婶婶的黄梨塔


每年过年吃黄梨塔时爸妈总是一而再再而三的提起婶婶从前做的黄梨塔有多好吃,即使婶婶已经很多年没有做了。从我有记忆开始婶婶已经没有再做黄梨塔了。

我不曾想过向婶婶要食谱因为都这么多年没做了,再加上后来婶婶长期吃斋,我想食谱肯定不记得或者弄丢了。就这么巧上个星期天婶婶上我家来看到我在做黄梨塔就主动和我分享她的食谱,真没想到过了这么多年她还能把食谱倒背如流,我真是赚到了。


这个食谱做出来的饼皮非常香,本来有点抗拒加奶粉,担心奶味过重,后来证明我的担心是多余的,味道方面非常平均。饼皮是我喜欢的口感,一口咬下是带点脆的,但是吃下去后饼皮却是柔软的,和黄梨馅融为一体。


我觉得饼皮的口感和烘烤的温度/时间也有关系,如果喜欢比较硬身和脆就用高一点的温度,如果喜欢比较软就用低一点的温度拉长来烤。我很怕那种咬下去粉粉,一咬就会掉满地的饼皮。当然口味这东西是很个人的,还好爸妈和家人对黄梨塔的要求和我一样。 所以,如果你喜欢的黄梨塔是如我所形容的,那么这个食谱你一定要尝试!


This is my aunt's (my father's younger brother's wife) pineapple tart recipe which my parents rave about it every year whenever they see me making pineapple tart even though my aunt had stopped making many years ago. After trying now I know why my parents like it so much.

The pastry itself is very fragrant and buttery with a light crisp when bite on but after which it kind of blend together with the pineapple paste and melt in your mouth. This is the type of pineapple tart pastry we like. This recipe is definitely a keeper. Highly recommended!

Aunt’s Pineapple Tart

  
   Ingredients: (yield about 97pcs)
   (A)
   250g salted butter (I used SCS, my aunt used tin type Golden Churn)
   50g castor sugar (see tips)
   1 tsp condensed milk
   1 tsp vanilla extract
   (B)
   1 egg
   (C)
   350g plain flour
   50g milk powder

   Filling: +/- 780g pineapple paste (roll into balls of 1 level tsp each)
   Egg glaze: 1 egg yolk mix with 1 to 2 tsp water (sifted)


   Method:
  1. Sift (C) together 3 times (my aunt specially mentioned must sieve 3 times but being lazy I only sieve 1 time: P).
  2. Beat (A) till creamy.
  3. Add (B) mix well.
  4. Use the lowest speed of the mixer to fold in (C) in 3 batches then use a rubber spatula to scrape the bowl and fold in any remaining flour (do not over mix).
  5. Wrap dough with cling wrap and chill for 30 mins to firm it up. Take ½ level tbsp of dough, roll into ball, lightly flatten and wrap with one pineapple ball. (Suggest keeping half of the dough in fridge while wrapping).
  6. Arrange on lined baking tray or use small paper case to hold it.
  7. Bake in preheated oven at 180C for about 8-10 mins, upper middle rack. Take out from oven, apply egg wash and return to oven to bake for another 5-6 mins till cooked.
   
   Tips:
  1. Only start to bake the first tray while you are almost complete wrapping for the second tray. When applying egg wash for the first tray, pop the second tray into oven. When the second tray is done for the first round of baking, return first tray to oven after egg wash is done.
  2. I made my own castor sugar by blending fine sugar in a blender.
  3. I try Singlong brand of pineapple paste this year. It is sweet and sour type and fibrous which I like. I do not need to add any lemon juice to adjust the sweetness. Instead, I rub in little unsalted butter. This is another “secret ingredient” to make store-bought pineapple paste taste better.
  4. The baking temperature and time will also affect the texture. If you like the pastry more firm and crispy, bake it at higher temperature (180/190C), if you like it soft bake it at lower temperature.  
   (Recipe source: Aunt of Angel of Cook.Bake.Love)

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.


This post is also linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Bake for Happy Kids, the theme of this month is Pineapple! Please join the fun if you bake or cook anything with pineapple this month.


35 comments:

  1. 我家的凤梨酥吃完了
    我也没力气再做了

    ReplyDelete
    Replies
    1. 鲸鱼,

      肯定是太好吃了才这么快吃完。明年我有兴趣玩台式凤梨酥。

      Delete
  2. I can smell the rich buttery pineapple tart here:D Delicious!

    ReplyDelete
  3. 好圆。。好美的凤梨酥。。
    你介绍的夫人有信心。。
    肯定好好吃 。。

    ReplyDelete
  4. Angel~~
    呵呵呵!!看到你的标题,不得不试试呢~~~

    ReplyDelete
    Replies
    1. 莎莎,

      今年很像不够时间了,明年你一定要试。

      Delete
  5. Replies
    1. Sock Peng

      谢谢。丝带是recycle,花是捡人家不要的。

      Delete
  6. 圆滚滚的,金黄金黄的
    美美的黄梨塔,我有兴趣(^○^)

    ReplyDelete
    Replies
    1. Jess

      我用橙色蛋黄的鸡蛋所以颜色比较黄。

      Delete
  7. Hi Angel. 先谢谢您无私的分享, 先save下来, 只因今年的年饼收工了, 明年一定试。 后天会做您家的rum mixed fruit cake, 因为它耐放, 大家又喜欢。再谢及预祝您新年快乐! GRACE

    ReplyDelete
    Replies
    1. Hi Grace,

      也祝你新年快乐!我也喜欢做fruitcake来迎接新年,就贪它耐放,越久越好吃。

      Delete
  8. beautiful cliks n perfectly baked.....nice blog

    ReplyDelete
    Replies
    1. Hi Maha Gadde,

      Thanks for dropping by my blog and ur lovely comment.

      Delete
  9. Hi Angel,

    I'm very happy to you linking up with me. Your pineapple tarts look very good with their melt-in-mouth pastry. Will bookmark this for sure :D

    Zoe

    ReplyDelete
    Replies
    1. Hi Zoe,

      I am happy to got to know about Little Thumb up event thru you and link up with it. I hope I can join the future events as well.

      Delete
  10. 我自己嫌炒旺米馅麻烦
    外面卖的, 都带点酸, 不合我的口味
    家人不懂是否因为同样的因素
    所以不怎么欢爱......

    但是看见这漂亮的凤梨酥
    还是忍不住留言了, 呵呵!!
    谢谢分享好食谱

    也祝妳和家人 : 新年快乐, 万事如意 ^^

    ReplyDelete
    Replies
    1. 0620,

      我刚好相反,我喜欢带酸的黄梨馅,还要说带有纤维的。所以,大多数现成都黄梨馅对我来说都太甜,我通常需要加点柠檬汁来降低甜度。

      你也可以买现成的黄梨馅来加工,加点黄梨水(现场罐装的),如果觉得太酸就加点糖一起煮,那么即省时又能做出自己喜欢的味道。

      也祝你蛇年快乐,行好运!

      Delete
  11. 好美的凤梨饼。我收工了,等明年才试。
    祝你和家人:蛇年行大运,事事称心,岁岁平安!

    ReplyDelete
    Replies
    1. Annan

      谢谢。

      我今年也有做你的黄梨饼食谱,我还是很喜欢那个食谱。

      Delete
  12. I'm glad that i found your blog! This recipe is amazing! Looks delicious!

    ReplyDelete
    Replies
    1. Top Cruisine avec Lavi,

      Thanks for dripping by my blog and your lovely comment.

      Delete
  13. Your pineapples tarts look so nice and golden,,Oh, your auntie also using condensed milk, taste nice right? I would like to take this opportunity to wish you a Happy CNY and Gong Xi Fa Cai!

    ReplyDelete
    Replies
    1. Sonia,

      Thanks for your compliment. My aunt uses only 1tsp I think more for flavoring.

      Wishing you a prosperous CNY too!

      Delete
  14. Hi Angel,
    I am so glad to have you linking your post with our Little Thumbs Up event. Love your golden and delicious pineapple tArts.
    I have tried out your recipe today and its like what you mention 'very additive' :p I made mine into open face flower shape pineapple tart. Will share in my blog soon :)Thanks for sharing.

    mui


    ReplyDelete
    Replies
    1. Hi Mui Mui

      Glad to hear that you like the recipe. Looking foward to reading your post.

      Happy lunar new year!

      Delete
  15. Hi Angel, chanced upon your site. I intend to try it out this year but only half recipe :p
    Wondering if for the condensed milk, does it make any difference if it's using 1/2 tsp in this instance? Or can I substitute with any others? Thanks in advance. Eling

    ReplyDelete
    Replies
    1. Hi Eling,

      I think the condensed milk gives a nice milky taste, I do think that it plays a part in the overall taste but there is no harm if you were to skip it.

      Delete
  16. Hi Angel

    Could you tell me whether can I use this pineapple tart recipe to make open tarts instead of closed tarts which were featured here.

    "Gong Xi Far Cai" 2014.

    Blessings
    Priscilla Poh

    ReplyDelete

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"总觉得用心准备的食物不只是味蕾的触动,也是一个记忆,一个我想留给身边心爱的人的记忆。这也就是我用心做菜,细心专研的原因和推动力。"