CNY 2019 - HIGHLY ADDICTIVE PINEAPPLE TARTS

   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)

Aunt’s Pineapple Tart