BAKING， 烘培，
EASY BAKING AT HOME
20220323 Taiwanese Pineapple Tarts 台湾 凤梨酥
♦Recipe =10pcs Pineapple Cake (Rectangle Mould 5 x 3.8 x 1.7cm)
=Pineapple Fillings (10pcs, 15g/pc)= 375g Pineapple (After sifting juice) 40g Caster Sugar 25g Maltose Syrup
Chill in the fridge for 15 minutes.
Rub the ingredients into 15 g per ball.
=Crust (10pcs, 18g/pc)= Whisk: 50g Unsalted Butter (Soften) Add: 15g Icing Sugar Whisk Add: 0.5g Salt Whisk Continue to Whisk for 3 minutes Whisk till pale white in color. Add: 1/2 Egg, whisk Add: 1/2 Egg, whisk (total 1 egg, 22.5g) Scrap. Filter in the Dry Ingredients: 65g Cake Flour/Low Protein Flour 12.5g Milk Powder 25g Almond Powder Stir mix, do not over mix. Wrap and press flat, Chill for 1 hour. Flour 18 g Per Ball Seal the pineapple within the crust. Make into shape with mold. (Top-Bottom Heat, No Fan Force, Middle Rack) (Preheated Oven 175C: 10minutes, Flip, Bake another 175C: 10minutes)
食谱=10颗凤梨酥 （长方模具5 x 3.8 x 1.7厘米）= =黄梨馅（10份, 15克/颗）= 375克 黄梨（过筛汁水后） 40克 细砂糖 25克 麦芽糖 =饼皮（10份, 18克/颗）= 50克 无盐牛油（软化） 15克 糖粉 0.5克 盐 22.5克 鸡蛋 65克 低筋面粉 12.5克 奶粉 25克 杏仁粉 (上下火，不开旋风，中层烤) (预热烤箱175C: 10分钟, 翻面, 再烤175C: 10分钟)
20210207 Sunday
Baking at home :
cookies and tarts - pineapple varieties
I realized I have started all these a bit too late.
I should have started all these together with ah-girl when she was five years old,
instead of buying her set after set of dough-dough play toys.
Almost twenty years later, today, I dug out all her deserted dough-dough play toys,
and I used her molds and gears.
TODAY'S BAKING
BAKE 12 to 24 PINEAPPLE TARTS
Don't really like to mess up my hands with sticky dough.
I did all this dough "inside" a big plastic zip bag.
PREPARATION
SHIF 1 cup of flour, 1 tsp of baking powder, 1/4 tsp baking powder,
1 tablespoon of milk powder,
with 1 tablespoon of icing sugar directly into the large plastic zip bag.
Stir / Shake/ Mix well.
ADD in 1/4 block (about 60 grams) of butter.
(Wrap the butter with the flour, knead, rub,
press the butter and squeeze the plastic bag
till all the dry ingredients/crumbs are mixed well.)
ADD in 1 Egg (keep a bit of egg yolk for brushing later on.)
ADD 2 tablespoons of fresh milk.
While kneading, do not seal or close up the plastic zip bag to allow airflow,
continue to knead, rub, press the plastic bag
until the ingredients are all mixed well,
i.e. check the yellow color is all around and evenly spread all over the dough.
See? my hands are still clean. LOL.
KEEPING THE DOUGH
Roll the plastic zip bag flat and neat to about 4 mm thickness, using a rolling pin.
(Since we do not have so many members in the family, sometimes,
I prepare more dough, then cut and divide the dough into 4 portions,
keep each portion in one plastic bag separately, and chill them.
So I can bake one portion each time whenever I need it.
It's always freshly baked before eating.)
Anyway, it's the same dough to use for baking Egg Tarts and English Scones as well.
CHILL THE DOUGH
keep in the fridge for 30 minutes.
BAKE 100 PIECES OF CNY PINEAPPLE TARTS
To make this size of 4 mm thick pastry sheet,
directly into the zip plastic bag, I have sifted:
4 full cups of self-raising flour.
1 tsp of baking soda.
4 tablespoons of icing sugar.
4 tablespoons of milk powder.
Added in, pressed knead, and rubbed with one whole block of butter (240 grams),
added in, rub and kneaded with 4 eggs
(I kept 1 egg yolk in the chiller for brushing later on).
Roll it flat with a rolling pin.
This should be enough for me to make 100 small pineapple tarts for CNY 2021.
Remember to sprinkle some flour in between both sides of the pastry sheet
and the plastic bag before chilling it in the fridge.
BEFORE BAKING
The pineapple jam/fillings can be bought from any Sheng Siong, NTUC Supermarket.
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Baked 20210207 Sunday Morning
24 pieces of Pineapple Tarts
CNY PINEAPPLE TARTS
(a) use the circular mold to cut out the pastries in a round shape, about 4 mm thick.
Top the hemisphere pineapple jam filling on top of the pastries.
(b) wrap the pineapple jam filling on the round flat pastry skins and rub/roll them into balls,
overturn and press with your favorite stamping mold.
(c) wrap the pineapple jam filling on the round flat pastry skins and roll them into balls,
cut each ball into half, position the side with pineapple filling on top,
press with your favorite stamping mold.
(d) (the laziest way) use two pieces of round flat pastry skin,
put pineapple jam filling in between the two layers of pastry skins,
press with your favorite stamping mold.
Brush all tarts with egg yolks (or oil).
BAKING
Bake 180 °C for 20 minutes.
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Baked on 20210210 Wednesday.
100 pieces of CNY Pineapple Tarts.
A few pieces are pale, they did not turn up as golden as others.
I pulled them out and toasted them in the small toaster at 180°C for another 5 minutes.
It depends on the oven model.
Adjust accordingly, but more or less it should be there.
Have fun and enjoy baking!
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BAKING SODA VS BAKING POWDER
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Baking Soda Need an acidic ingredient (such as lemon juice etc.) to perform.
Baking Powder = Baking Soda + Cream of Tartar (Dry Acid) + Cornstarch
TWO TYPES OF BAKING POWDER:
(1) Single Acting - works well with liquid.
(2) Double Acting - works with liquid, and heat up.
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20210123 Saturday
EASY BAKING AT HOME
Bake 12 pineapple tarts for CNY 2021.
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Pineapple tarts
Preheat oven and
Bake 175°C for 20 minutes
RECIPE
PREPARATION
Sift and mix the dry ingredients well in a large bowl:
45 g (1/4 cup) self-raising flour
5 g cornflour
20 g full cream milk powder
20 g fine sugar or icing sugar
5 g salt
Add in cold cut butter and rub with fingertips (do not over knead)
(do not use palms u need a lower temperature for this process)
until the mixture resembles coarse crumbs:
62.5 g(1/4 block) cold cut unsalted butter, cut cubes.
Add in egg and mix evenly to bind the ingredients to a soft dough (do not over knead):
1 egg (keep aside a bit of egg yolk for surface brushing later on)
Pave the dough with some flour, transfer, and keep the whole dough in a plastic zip bag.
Chill the dough in the fridge for 30 minutes.
(you can prepare more pastry dough and store small packages in the fridge,
freeze it for use in the near future. To defrost at room temperature for 2 hours.)
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TO BAKE 12 PINEAPPLE TARTS IN A BAKING TRAY:
Take out from the fridge and roll the pastry in the zip plastic bag to about 5 mm thickness.
Cut pastry dough into a favorite shape with a pineapple tart mold.
Fill up the center of the tart with a pineapple jam ball.
(Chilled and Ready Cooked Pineapple jams can be purchased from Sheng Siong Supermarket)
I love to use the smaller side of this gear to scope with a skewer and place the pineapple jam ball onto the tart pastries.
Transfer each piece of tart pastry onto a baking tray tidily.
Brush the top with egg yolk.
BAKING
Preheat 175°C
Bake 175°C 20 minutes
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Bake 6 small size cupcakes
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EASY BAKING AT HOME
20210123 Saturday
Bake 6 small cupcakes in my handy EuropAce oven toaster, just sufficient for our afternoon tea.
Pineapple jam cupcakes
Preheat oven and
Bake 175°C for 20 minutes
PREPARATION
RECIPE
Sift and mix the dry ingredients well in a large bowl:
45 g (1/4 cup) self-raising flour
1/4 tsp baking powder
1/8 tsp baking soda
20 g full cream milk powder
20 g fine sugar or icing sugar
5 g salt (optional)
Add in cold cut butter and rub with fingertips until the mixture resembles coarse crumbs:
62.5 g(1/4 block) cold cut unsalted butter, cut cubes.
Do Not over-knead
Do Not use palms as you will need a lower temperature for this process
Add in egg and mix evenly to bind the ingredients to a soft dough (do not over knead)
1 egg (keep aside a bit of egg yolk for surface brushing later on)
You can prepare with more pastry dough and store small packages in the fridge,
frozen for use in the near future.
To defrost, place at room temperature for 2 hours.
TO BAKE 6 CUPCAKES IN A BAKING TIN:
Scope and transfer the pastry dough into the greased baking tin.
I love to use the larger side of this little tool to scope with a skewer and place the pastry onto the baking tin chambers.
Decorate with or wrap with 6 pineapple jam balls.
Either place the pineapple jam on top or fully wrap up the pineapple jam with the pastry dough.
Pineapple jams are available from Sheng Siong Supermarket
I love to use the smaller side of this little tool to scope with a skewer
and place the pineapple jams onto the tart pastries.
Brush the top with egg yolk.
BAKING
Preheat Oven 175°C for 5 minutes
Bake 175°C 20 minutes
Fresh Mini Cupcakes are just sufficient for our afternoon tea.
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