Golden Pineapple Balls 黄梨酥饼



I love baking these close type pineapple tarts as compared to the open ones coz they requires no cutter or mould and hence less time consuming to do. The paste is kept moist in the crust and I like it that way. I'd made them for the last lunar new year and I am going to bake more for this coming one.

These pineapple balls exude a glaring golden hue brought about by the egg glaze, buttery yellow crust and bright orange cases. Hence, I gave these pineapple tarts an auspicious name - Golden Pineapple Balls aka 黄金满满 (huang jin man man ) which signifies having gold in abundance.

Using 1/2 tbs dough and 1tsp (7-8g) paste, this recipe yield roughly 54 pieces.

Ingredients:

- 200g unsalted butter (softened)
- 35g icing sugar

- 1 egg yolk
- 1/4 tsp vanilla essence
- 300g plain flour
- 25g custard powder
- 1/2 tsp salt

 Glazing
- 1 egg yolks (beaten)

Fillings
- 400g pineapple paste (I used ready-made paste.)
  
1) Using 1 tsp (7-8g) of the paste, roll it into a ball. Repeat until paste is used up. Chill in fridge until ready to use.
2) Sift flour, custard powder and salt into a big bowl and set aside.
3) Using an electric mixer, whisk butter and sugar until pale. Add in egg yolk and essence and mix until well combined.

4) Fold in (2) into (3) and mix to form a dough. Let the dough rest and chill in fridge for 20 minutes.

5) Use 1/2 tbs dough and roll the paste between your palms into a round ball and flatten it. Place the paste on top of the flattened dough, seal it and roll the pineapple ball between palms to shape it up, making it neatly round.

6) Glaze pineapple balls with beaten egg yolk.

7) Optional - Add a piece of clove (丁香) with the star-like part protruding for a mandarin orange look-a-like presentation or with the stem part sticking out resembling an apple.

8) Baked in pre-heated oven at 180c for 15 minutes. Let cool completely before storing in air-tight container.

Enjoy!

 
材料:
- 200g 软化无盐牛油
- 35g 糖霜

- 1个 蛋黄
- 1/4 茶匙香草精
- 300g 面粉
- 25g 吉士粉
- 1/2 茶匙盐
- 1个蛋黄(打散)
馅料 
- 400克黄梨陷(我用现成的)

1)用1茶匙的馅,把它揉成团。重复,直到用完为止。置于冰箱中待用。
2)面粉,吉士粉和盐筛入一个大碗里备用。
3)使用搅拌机,把牛油和糖打直发白。加入蛋黄和香精, 然后拌匀。

4)把(2)加入(3)搅拌直到形成团。让面团在冰箱内休息20分钟。

5) 使用1/2汤匙份的面团,揉成圆形球然后压平。将馅放在压扁的面团上,然后把馅密封起来。
在掌上轻轻揉搓,使其外形圆整。

6)刷上蛋黄,然后在预热的烤箱内以180℃烤15分钟。
7)待凉后才收入密封盒。

9 comments:

  1. how did u make the egg yolk glaze golden colour? mine is alway brown color or overly burnt color? please help

    ReplyDelete
    Replies
    1. Mine also brown. I didn't do anything extra. Just brushing on the whisked egg yolk. U can try adding 1-2 tsp of water to the yolk used for glazing. Hope it helps.

      Delete
  2. hi angela. how much u selling your pineapple tarts

    ReplyDelete
    Replies
    1. Sorry dear, saw your comment too late. You can find me in facebook too.

      Delete
  3. Hi Angela!
    I was amazed by the look of your pineapple balls, may I tag or share? Thk u so much!

    ReplyDelete
    Replies
    1. Thank you. Of course you can :) Glad to share

      Delete
  4. Do you put them into the paper cup before or after baking?

    ReplyDelete
  5. 元宵节快乐。这个黄梨饼很美丽哦。明年才做这个。。谢谢分享。

    ReplyDelete