Malay Tart NANAS

 

http://bahuluberintinaz.blogspot.com/2011/08/projek-tart-nenas-lagi.html

 

Nyonya pineapple tarts
By: Kak Jee
Reference: Kak Ita (Sour Sweet)




The blend can be estimated 35-40 seeds

300 GMS flour
4 tablespoons of cornstarch
3 tbsp icing sugar
200 GMS Butter
2 egg yolks only

pineapple jam

Sift flour, corn flour and icing sugar into a container. Then add the diced butter. If you use unsalted butter, a pinch of salt.

Squeeze the flour with the butter using your fingertips until the crumble (rub-in method). Then add egg and combine the dough.

IMB to be half an inch and use plaster molds or cutter. To more easily so it does not melekat2 liner with a plastic dough while kneading. 1 piece in a plastic 4 piece cut so large. Apply the plastic with a little oil. Place the dough in the center of plastic and plastic and wooden folding tu grind the plastic roll.

Then die with die tuk dough for tarts. If dough sticks tu Posted penerap tool. Posted Brush tool with a little bit of cooking oil. This helps to prevent dough from melekat2.
If you want to follow the way of preferment Posted easily jee kat Posted HERE
Arrange dough I had the pancakes on the burner pan.
Take the pineapple jam and bulat2 pellet of the marble. Place the dough I had in die earlier. For until the end.
Then bake in the oven I mix Posted temperature 170C for 20-30 minutes or until cooked.
Once cooked remove from pan and place on wire to cool. Store in airtight container.

 

 

 

 

 

 

TART NENAS NYONYA

By: Kak Jee

Rujukan : Kak Ita (Masam Manis)

Adunan dapat anggaran 35 - 40 biji

300 gms tepung gandum
4 sudu besar tepung jagung
3 sudu gula ising
200 gms butter
2 kuning telor sahaja

jem nenas

Ayak tepung gandum, tepung jagung dan gula ising ke dalam bekas. Kemudian masukkan butter yang telah dipotong dadu. Kalau guna unsalted butter, masukkan secubit garam.

Ramas tepung dengan butter guna hujung jari hingga berderai (rub-in method). Kemudian masukkan telor dan satukan menjadi doh.

Canai jadi setengah inci dan turap guna acuan atau cutter . Untuk lebih mudah agar tak melekat2 lapik dengan plastik semasa mencanai doh. 1 keping plastik 4 segi potong jadi sekeping besar. Oleskan atas plastik dgn sedikit minyak. Letakkan doh di tengah plastik dan lipat plastik dan kayu canai tu gelek atas plastik.

Kemudian terap adunan tadi dgn terap tuk buat tart. Kalau adunan melekat kat alat penerap tu. Beruskan sedikit alat tu dgn sedikit minyak masak. Ini dapat mengelakkan adunan dari melekat2.

Kalau nak ikut cara kak jee yg lebih mudah boleh tgk kat SINI

Susun adunan yg telah di canai atas loyang pembakar.

Ambil jem nenas dan gentel bulat2 sebesar guli. Letakkan atas doh yg telah di terap tadi. Buat hingga habis.

Kemudian bakar adunan ni dalam oven yg bersuhu 170C selama 20 - 30 minit atau sehingga masak.

Setelah masak keluarkan dari loyang dan letak atas redai hingga sejuk. Simpan dalam bekas kedap udara. 

TART NENAS

http://chunkiess.blogspot.com/search/label/tart

AMOS COOKIE

http://chunkiess.blogspot.com/2011/08/biskut-chips-ala-famous-amos.html

Malay Recipes

http://ayobhussin.com/resepi/resepi_kueh_mueh.htm#JEM_NANAS_

Ghee Pineapple tarts

http://patyskitchen.blogspot.com/2011/09/ghee-pineapple-tarts.html

Speaking about Pineapple Tarts, we all differ in opinion as to what makes a good pastry. Some likes the pastry firm and biscuit-like, some likes it firm but yet tender, and some likes it crumbly and melt-in-the mouth.  So which is your preferences? If you love the melt-in-the-mouth type, I just like to share with you the recipe that I discovered during the recent "Raya Open House" spree. Try add 2 tbsp of ghee to your pastry..you can see, feel and taste the different. I got this secret recipe from a friend of mine. Her tarts were fantastic melt-in-the-mouth type and as you can see above were the verdict of my experiment. Awesome!!!

250 g butter / 250 g mentega

2 tbsp ghee / 2 sdb ghee

1tsp salts / 1 sdt garam

450 g flour / 450 g tepung

1 egg yolk / 1 kuning telur

2 tbsp icing sugar / 2 sdb gula ising.

Combine butter and ghee./ Satukan ghee dan mentega

Combine flour and salts / Satukan tepung dan garam

Beat butter mixture with sugar.  Add egg yolk. Whisk and add in flour to form soft dough./Pukul mentega dan gula. Kemudian masukkan telur kuning. Kacau sebati dan masukkan tepung. Gaul rata sehingga terbentuk doh yang lembut.

17 HR CORN BREAD

17 hr Corn Bread

http://blog.yahoo.com/_6ZSRZGA2CR5XZBBZD3EUXVSUUI/articles/64653/category/17%E5%B0%8F%E6%99%82%E5%8C%85%E5%8C%85
 17 小時粟米吐司
中種:
筋粉       70%
水         40%
鮮酵母     2%
鹽         1%
脫脂奶粉   2%

在一天前先將酵母溶於水，再加入筋粉、鹽、脫脂奶粉搓至柔滑，放雪櫃17小時
麵團:
筋粉       30%
玉米汁     30%
鹽         1%
鮮酵母     1%
脫脂奶粉   3%砂糖       12％
無盬牛油   7%
罐頭玉米粒 38%

將新鮮玉米粒放攪拌機攪成汁，將麵團所有材料混合 (除了牛油、罐頭玉米粒) 搓至有柔滑，加牛油搓至可伸延薄膜，中途將中種一邊剝碎一邊加入，最後加入罐頭玉米粒。
用保鮮紙包看發三十分鍾，分割，滾圓，靜置二十分鍾。做形，最後發酵約45分鐘，入爐焗約30-35分鐘至金黄。
上一次去旅行時喝過玉米汁，覺得很香很清甜，也看過有網友用玉米做包包，於是我將兩種東西混再一起，做一個包身和包內都充滿玉米味的吐司。我將玉米先攪成汁，本來想格去渣，但我覺得有渣也很好呀，增加纖纖，也比較健康。如果大家不想搾汁，就用罐頭粟米湯吧！

ROCK BUN

http://www.taste.com.au/recipes/4740/rock+cakes

 

Makes

15

Ingredients

• 1 1/2 cups (225g) self-raising flour
• 1 tsp baking powder (Comments say to leave out)
• 115g unsalted butter
• 115g sultanas
• 50g mixed peel
• 75g caster sugar
• Grated zest of 1 orange
• 2 eggs

Method

1. Preheat the oven to 200°C.
2. Sift flour and baking powder into a large bowl, then rub in the butter until it resembles breadcrumbs. Stir in fruit, sugar and zest. Add eggs, stirring together, until you have a stiff dough.
3. Place walnut-sized mounds of the mixture on a greased baking tray, leaving space for spreading between each one. Bake for 15-20 minutes until golden brown. Cool on a wire rack.

COFFEE BUN TOPPING

Hearty bakes has a very nice recipe on easy making of coffee bun topping..
almost like those of the roti boy bun.

http://hearty-bakes.blogspot.com/2010/08/buns-for-soul.html

Coffee Topping:
75g Butter (soften)
60g Sugar
2 eggs
75g Plain Flour
* 1 tbsp Instant Coffee Powder dissolve in 1tbsp warm water
* 1/2 tsp Coffee Paste


Jessie's note:
* Depends on your liking for the richness of coffee taste, you may adjust the amount

♥ Prepare topping
♥ Hand whisk sugar and eggs until sugar dissolved.
♥ Add eggs continue whisk till well-mixed.
♥ Add in Plain flour, coffee mixture & coffee paste and stir well. ♥ Pour batter into piping bag. Pipe swirl on top to waistline of buns (the batter will flow down to bottom of buns in the oven)
♥ Baking time about 12-15minutes or until coffee crust turn golden brown

http://pureenjoyment.blogspot.com/2011/01/search-for-perfect-pineapple-tarts.html

http://tabetai.blogspot.com/2005/06/shf9-nyonya-pineapple-tarts.html

Pastry
45g milk powder*
15g custard powder*
65g corn flour*
275g plain flour*
2/3tsp salt
2tbsp caster sugar
250g cold unsalted butter, cubed
3 egg yolks
2tsp vanilla extract
50ml iced water (used only with rub-in method)
cloves, pits removed
1 egg, beaten with 1 tbsp water (for egg wash)

Creaming Method:

1. Preheat oven to 170c. Line baking tray/sheet with greaseproof paper
2. Whisk the first 5 ingredients together. Sift, twice.
3. Cream butter and sugar together until light and fluffy. Add yolk one at a time and beat well.
4. Fold in flour mixture and combine to form a smooth pastry dough. Divide into 3 portions and chill in refrigerator for 1 hour.
5. To make tarts, work with one portion of the dough at a time. I used a jam:pastry ratio of 1:3. I used 5g of jam to 15g of pastry. Roll the jam into tiny balls. Take a pastry dough and flatten to about 4mm thick. Place jam in the centre and wrap the dough up so that the jam is totally enclosed. Roll into ball shaped and placed on a baking tray at 3cm interval. Repeat with remaining portions of pastry and jam.
6. Brush tarts with egg wash to glaze and stick a clove into it. Place in preheated oven for 25-30 minutes or until golden brown. When done, cool on rack before storing airtight.

Rub In Method:

1. Preheat oven to 170c. Line baking tray/sheet with greaseproof paper
2. Whisk the first 6 ingredients together in a large mixing bowl until well blended. Add butter cubes and rub them in with your fingertips or a pastry blender, until the mixture resembles fine breadcrumbs.
3. Whisk egg yolks, vanilla and water together and add to butter-dough mix from step 1. Mix using a spatula and form into a ball. Knead lightly for 5 seconds, then divide into 3 portions. Wrap in plastic wrap and chill in refrigerator for 1 hour.
4. Follow steps 5-6 of creaming method above

TART CRUST

http://www.xeantech.com/proxy/browse.php?u=Oi8vYW5vdGhlcmN1cG9mc3VnYXIuYmxvZ3Nwb3QuY29tL3NlYXJjaC9sYWJlbC90YXJ0cw%3D%3D&b=5

NYONYA PINEAPPLE TARTS

record this only for info.
As blogger says, the original nyonya pineapple tarts are crunchy, chewy and not buttery, unlike the buttery rolled pineapple tarts which melt in your mouth.
note the main ingredients are margarine and eggs.

http://www.simpledishonline.info/?p=66

1kg of flour
8 Egg Yolks
4 Egg Whites
Planta Margarine; no measurement!
Add the margerine till the dough is soft. This is so subjective

PINEAPPLE TART TO TRY

Pineapple tart pastry to try

Why? - cos it got all the ingredients i thought would work - margarine, butter, milk powder

http://naimdin.wordpress.com/2011/08/19/how-to-make-tat-nenas-or-pineapple-tart/
http://recipe.tomtombak.com/2008/01/04/kuih-raya-recipe-tat-nenas-gulung-or-pineapple-tart/

PINEAPPLE TART GULUNG
INGREDIENTS:
Makes about 150 tarts
Pineapple jam:
2 medium-size pineapples, grated
300g sugar
Some cinnamon and star arise (optional)
METHOD:
1. Cook grated pineapple in a pot with sugar for about 1 hour, stirring occasionally.
2. Cook until the pineapple jam starts to leave the sides of the pot. Remove from stove and set aside to cool.
3. Roll jam into small balls, as shown in Pic. 1.


Tart pastry:
300g butter
130g margarine
100g icing sugar
80g milk powder
1 egg
600g cake/superfine flour
30g custard powder
METHOD:
1. Preheat oven at 170-180 deg C.
2. Cream butter and margarine in a large mixing bowl until light and fluffy.
3. Add egg and beat well.
4. Sift icing sugar, milk powder, flour and custard powder into the mixture. Fold to incorporate all ingredients to form a smooth pastry dough.
For pineapple rolls:
1. Place some pastry dough into mould. Using your thumbs, pipe dough of about 5cm in length. Place a jam ball on it and roll the pastry up to enclose the jam (Pic. 5).
2. Brush tarts with egg wash. Bake in a greased, lined baking tin (Pic. 6) for 20 minutes, or until golden brown.
3. Cool the tarts on wire rack.

PINEAPPLE JAM FROM CANNED

http://www.singaporekopitiam.sg/food-and-dining/recipes/appetizers/item/205-pineapple-tarts

PINEAPPLE TART - W MILK POWDER

http://kristygourmet.blogspot.com/2011/01/pineapple-tart-roll.html

Ingredients for Tart Dough :

150gm butter, softened

1 tbsp sugar

2 egg yolks

120gm corn flour

80gm all purpose flour

30gm milk powder

* 1 egg yolk for glazing.

 

Method :

(1) combine corn flour, all purpose flour and milk powder in a big bowl.

(2) cream butter, sugar and egg yolks untill fluffy.

(3) fold in the dry ingredients and mix well to form a soft dough.

(4) form a dough sheet by using a flat shape gadget.

(5) place on pineapple jam and roll it up.

(6) brush on egg glaze and bake at preheated oven 165-170'C for about 20 mins.

(7) cool for 5 mins before removing to wire rack.

PINEAPPLE TARTS

 Was looking around for pineapple tarts recipe when i noticed the similiarity between the 2 blogs:

From:

http://resepi.mesra.net/Detailed/4024.shtml

SCS Butter 250gm
2 tablespoons sweetened condensed milk, F & N
1 tablespoon ghee ghee
 fine salt
2 eggs yolks
1 egg white beans slightly vanillin 500gm plain flour (or a little less for tenderness)
a little baking powder
4 pieces of pineapple,
young 2 ½ spoon sugar
 a little vanilla lime sejuring pandan leaves

Beat together butter, milk, ghee, salt to combine. Input eggs and beat again vanillin finally the sifted flour with baking powder. Mix thoroughly and gently. Pineapple Jam: Grated pineapple, and not removed the water. Cook with pandan leaves to dry as she stirred so as not to burn. After cleaning the input sugar, vanilla and lime. Stir continuously until thick.

====================

and,

http://www.blogger.com/goog_453475749

Pineapple rolls (Nastar) –makes around 170pcs

Ready-made pineapple jam 680g
Condensed milk (susu manis pekat) 100g -I use F&N Sweetened Creamer(Krimer Pekat Manis)
Butter 375g
All purpose flour 570g
Egg yolks 2

Egg yolk for egg glaze -2

1. Cream butter and condensed milk till light.
2. Add in egg yolk one at a time, and beat until fluffy.
3. Mix in flour, mix till become a firm and non-stick dough.
4. Put mixture into a Nastar mould and press out into strips about 5-6cm long.
5. Place pineapple jam filling on the edge of a strip and make a small elongated roll.
6. Cut off excess dough, brush with egg glaze.
7. Bake in preheated oven at 180c for 13-15mins or till golden brown.
8. Cool on wire racks before storing. ===================

i combine the two and did the following:


Condensed milk  2tbsp..100g                                   ---> use 17g
butter                  375g ..  250g                                ----> use 65g
Flour                   570g ..  500g(eq 385g for 60%ratio) .--> use 100g
Egg yolk                2   ....  2                                       ---> use 1/2 yolk


1. Cream butter and condensed milk till light.
2. Add in egg yolk one at a time, and beat until fluffy.
3. Mix in flour, mix till become a firm and non-stick dough.
4. flatten into a dough
5. use cutter, cut into shape
6. bake at 180 deg C for about 15 mins

欧蕾面包

http://canarylee6489.blogspot.com/2009/06/blog-post_1898.html#

材料
A 高筋面粉-300克，细砂糖 - 36克，盐 - 1/2小匙，奶粉 - 18克
B 冰水 - 180克，全蛋 - 24克 （我只用蛋白）
C 酵母 - 1/2小匙+1/2小匙 （4克）
D 奶油 - 48克

做法

1. 把材料A混合均匀，加入材料B搅拌1~2分钟左右，加入材料C继续搅拌至面团有弹性。
2. 加入材料D继续搅拌至可以拉出薄膜为止。
3. 盖上保鲜膜发酵60分钟。（或以手指在面团中间按一个洞，如果那洞不会立即弹回既表示发酵足够）
4. 翻面再发酵30分钟。（翻面为拉起面团四角向中间粘合，再把面团翻转而粘合处朝下）
5. 分割200克/250克（随意），再松弛15分钟。
6. 最后发酵45~55分钟或面团呈2~2.5倍大即可。
7. 送入预热烤炉以180度烘烤25分钟。（请以本身的烤箱为准，而我的则只烘烤10分钟）

refer: - http://hslingkitchen.blogspot.com/2009/12/blog-post_04.html

BCOTTAGE-DOUBLE SOFT BREAD

This is a straightdough method


Ingredients:

Bread flour 320 g
Dry yeast 3 g
Egg 38 g
Salt 4 g
Water 160 g
Whipping cream 35 g
Honey 33 g
Butter 16 g