Recipe: http://annieliciousfood.blogspot.sg/2014/01/hong-kong-egg-tart-aff-hk-macau-1.html?m=1
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/786774718058273/
Showing posts with label Puffs & Pastries. Show all posts
Showing posts with label Puffs & Pastries. Show all posts
Hong Kong Egg Tart by Kymn Lee
Recipe: http://annieliciousfood.blogspot.sg/2014/01/hong-kong-egg-tart-aff-hk-macau-1.html?m=1
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/786774718058273/
Melt in mouth mandarin orange pineapple tarts by Joey Foo
200g Unsalted Butter room temp(I use President butter)
340g Top Flour
20g Corn Flour
45g Icing Sugar
2 Egg Yolks
Pinch of salt
1 teaspoon vanilla extract
Some chocolate rice
Gel colors (optional)
Pineapple paste
1. Preheat oven to 160 degrees.
2. Sift top flour, corn flour, icing sugar and salt together. Leave aside.
3. Beat butter till creamy and add in 1 yolk at a time and mix till incorporated. Add in vanilla.
4. Pour in flour mixture and mix till a dough forms. I use my kitchenaid on low speed.
5. Divide dough into portions(green just small portion) and add color(I use americolor)
6. I agar agar just take some orange dough, roll into a ball, flatten and wrap the paste and roll in a ball again.
7. Using a fondant leave plunger mold, punch out 2 leaves and put on top of the ball. Poke 1 chocolate rice in the centre.
8. Bake at 160 degrees for 12 mins. I use Rowenta oven fan mode bottom heat top second rack. Cool fully before storing in airtight containers.
Pineapple Tarts by Jeannie Lee/ Angela Seah Thulin
Recipe by Angela Seah Thulin
Ingredients
200gm butter40gm castor sugar
1 egg yolk
1/4 tsp vanilla essence
300gm plain flour
25g custard powder
1/2 tsp salt
Method
Whisk butter n sugar till creamy.
Add in egg yolk n vanilla essence. Mix well.
Fold in flour, custard powder n salt. Mixed and form a dough. Chill in the fridge for 20mins.
Remove dough from fridge and roll to ball n add paste.
Sealed n roll into round shape.
Glaze with beaten egg yolk.
Baked in preheated oven 180deg about 20mins or till golden brown.
Kok chai by Lucinda Lau
Ingredients
300gms plain flour
125gms knife brand cooking oil
1/2 bowl of water
200gms chopped peanut + 80gms sugar
Method
Sift flour and add in the oil.
Mix well and add in the water little by little to knead into a smooth dough.
Divide into balls and shape the dough like a bowl.
Scoop in peanuts, seal the edges tightly and pleat.
Fried the kok chai in hot oil until golden in colour.
Cool before storing.
Post link: https://www.facebook.com/photo.php?fbid=10203684952388475&set=gm.771711756231236&type=1&theater
Mandarin Orange Pineapple Tarts by Joey Foo
440g Plain Flour
250g Unsalted Butter softened room temp
60g Coffeemate (or any powdered creamer)
50g Icing Sugar
1 tablespoon Honey
2 eggs
1/4 teaspoon salt
1 teaspoon vanilla extract
Gel food coloring (americolor optional)
1. Preheat oven to 160 degrees.
2. Sift plain flour and coffeemate and leave aside.
3. Cream butter, honey and icing sugar till light and creamy.
4. Add in eggs, one at a time and beat till incorporated then add in salt and vanilla extract.
5. Add in flour mixture and mix till dough forms.
6. Divide dough into portions and mix in color desired. Shape dough to shapes desired. Can do closed or open tarts. Roll pineapple paste and put on top or wrap inside dough.
7. Bake at 160 degrees on top rack for 15 mins. I use Rowenta bottom heat fan mode top second rack.
8. Cool fully before storing in airtight containers.
Pineapple Tarts by Cassandra Lee
(Make approximately 200 - 215 pcs depending on sizes)
Ingredients
Top flour 320g
Self-raising flour 320g
Full cream milk powder 2tbs
Salted butter 380g
2 beaten eggs
Salt 1 & a half teaspoon
Cold water 2tbs
Pineapple paste which had rolled into balls beforehand
1 beaten egg for the egg wash
Method
1) Sieve in all flour & the milk powder.
2) Cut the butter into small pieces using the butter knife into the flour.
3) Using rubbing-in method, mix them together until bread crumbs form.
4) Add in the salt, eggs & cold water.
5) Mix them together using your hand to form a dough, place in the fridge for 20mins.
6) Remove from the fridge & u can start rolling the pineapple filling into the dough, & line them on a greased tray.
7) Preheat the oven at 160 degree when u r doing the egg wash.
8) Bake for 15-20mins.
Top flour 320g
Self-raising flour 320g
Full cream milk powder 2tbs
Salted butter 380g
2 beaten eggs
Salt 1 & a half teaspoon
Cold water 2tbs
Pineapple paste which had rolled into balls beforehand
1 beaten egg for the egg wash
Method
1) Sieve in all flour & the milk powder.
2) Cut the butter into small pieces using the butter knife into the flour.
3) Using rubbing-in method, mix them together until bread crumbs form.
4) Add in the salt, eggs & cold water.
5) Mix them together using your hand to form a dough, place in the fridge for 20mins.
6) Remove from the fridge & u can start rolling the pineapple filling into the dough, & line them on a greased tray.
7) Preheat the oven at 160 degree when u r doing the egg wash.
8) Bake for 15-20mins.
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