I received these pineapple tarts moulds in the very last minute, immediately I rush for my overnight baking. Even though this is my third time baking of pineapple tarts this year, I'm still very much excited! Seem like pineapple tarts is never be enough for my family,especially my hubby who love these Tawainese Pineapple Tarts so much :)
This is my last post before CNY. After this I'm going to pack my bag for vacation! :))
Wishing everyone stay healthy and happy in the year of Horse !
Happy Chinese New Year! Gong Xi Fa Cai!!!
Taiwanese Pineapple Tarts 台式凤梨酥
30 icing sugar
3 egg yolks
1 tbsp condensed milk
380 low protein flour / cake flour
60g milk powder
550g pineapple filling
1) Beat butter and icing sugar together until fluffy and pale ( about 2 mins on medium high speed). Switch to low speed, beat in egg yolk until just combine.
2) Add in sifted cake flour and milk powder. Beat until just combine (do not over mix). Wrap the dough with glad wrap, rest in the fridge for 30 mins.
3) Divide dough into small round balls (32g each) , flattened the dough and wrap with pineapple filling (22g each). Insert into pineapple tart mould.
4) Place the mould filled with pineapple onto a baking pan lined with baking paper. Bake in preheated 160C for about 25 mins or cook. (170c)
Love mould : 35g dough, 25g filling
I am linking this post to Bake Along event, Chinese New Year Cookies for the month of Jan 2014 organised by Lena of Frozen Wing,