Saturday, January 30, 2016

娘惹黄梨挞 Nyonya Pineapple Tarts



饼皮: 约做28个

牛油  125克
蛋  1个
面粉  225克
冰水  1大匙
盐  适量

黄梨馅  280克


1. 面粉筛入大碗内,加入牛油。
2. 用手指将油及粉搓匀至如面包糠状。
3. 蛋轻轻打匀,加入冰水,然后倒入粉内,拌匀成硬分团,盖上湿布,放入冰箱约半小时。
4. 取一部分面团擀开,用模具压出饼形,放上黄梨馅。
5. 烤箱预热160度,烤20-25分钟。
6. 取出待凉,放在密封容器内。 

Nyonya Pineapple Tarts
Ingredients : yield about 28pcs

125g margarine/butter
1 egg 
225g plain flour
1tbsp ice cold water
1/8tsp fine salt 
Filling : 280g pineapple paste

Method : 
1. Mix margarine, salt and flour in a mixing bowl, use hand to rub the flour and margarine till sandy texture. 
2. Add in egg and ice cold water, lightly combine well ( do not overwork). Cover with cling film, chill dough in the fridge for 30mins. 
3. Remove dough from fridge and weight 13g each. Use a tart cutter, place the small dough on the cutter and press lightly to seal, then press out the dough from the cutter. Or you may roll the dough into thin sheet, then use cutter to cut out the shape. Place tart onto baking tray lined with baking sheet. Repeat the rest till finished. 
4. Roll pineapple filling into ball (10g each), lightly press the pineapple filling onto the indentations of the tarts. Repeat the rest till finished.
5. Bake at a pre-heated oven at 160C for 20-25mins or adjust according to your type of oven as every oven is difference.
(Recipe adapted from Jane's Corner & Nasi Lemak Lover)

 This post is linked at Cook & Celebrate: CNY 2016 hosted by
Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and 
Zoe from Bake for Happy Kids.  


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