Chinese New Year Cookies : Golden Pineapple Roll

 We used to buy homemade pineapple tarts when I was working.  We like those buttery and flaky pineapple rolls. It just melt in your mouth when you eat it.

And this year, I made some and the girls just love it...

 

 

Ingredients for filling

Source for filling : christine's recipes

 

2 pineapple, about 1600gm, grated

250gm sugar

2 cloves, optional

1/4 tsp cinnamon powder, optional

Method

Shred pineapples finely and sift drip the juice till dry.

Cook pineapple shreds over medium head till dry then add in sugar.

Switch to low heat and keep stirring to prevent it from burning until golden brown and dry.

Leave to cool.

Divide into small parts and form into balls, each weighted  5grams.

   

 

Ingredients for pastry

(A)

147g unsalted butter

24g icing sugar

3g salt

(B)

12g Egg yolk

(C)

9g custard powder

205g Rose flour or all purpose flour

 

1 egg yolk ( to brush on top of each unbaked pineapple roll )

 

Method



(1) Mix all ingredients in (A) until fluffy.
(2) Mix in egg yolk gradually, one teaspoon by one teaspoon.
(3) Sieve all ingredients in (C). Add in and mix well. ( Do not mix too long )
(4) Divide the dough into 10g and roll it into round shape. You will get about 40 smaller doughs in 10mg.
(5) Flatten the middle of the dough and insert 5mg pineapple filling. Wrap it and roll it into round shape. Shape it into pineapple shape ( optional ).
( I find it more easier to handle the dough in an air-cond room )
(6) Cut a few lines on top of the unbake dough before bake, then brush it with egg yolk.
(7) Bake at 160 degree C for about 10- 15 minutes.

 

 

 

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