Sunday, January 13, 2013

Trial run using ready pineapple paste

Introduced to this pineapple paste from Ailin Bakery at Tanjong Katong Complex by my friends in MFWL. Claimed to be the nicer ready-made paste as compared to those selling outside. And the only place that carry them is Ailin Bakery themselves. 
So this year, I did a trial with my favorite recipe from Table for 2 - Melt in the mouth Pineapple Tarts. I love the combination of cream cheese and butter that makes the pastry very fragrant. The paste itself, not too sweet but a bit sour for me. It's like sourish sweet kind, I think most ppl can accept as compared to some ready paste tt is very sweet. Try it.
Here is my trial, using milk wash as egg yolk always get burnt very fast. Pls make do with the pics as I know it doesn't justify the taste at all.. Will come back with better pics once I bake them again...

Pineapple Tarts, melt in your mouth (adapted from Table for 2)

250gm butter (I used unsalted)
75gm caster sugar
170gm cream 
50gm cream cheese
3 egg yolks
400gm cake flour
30gm corn starch

**i used milk for glazing & Pineapple paste from Ailin Bakery

1. Cream butter, sugar and cream cheese together. 
2. When it comes together, pour in cream and whip on medium speed (I used speed 2 on my hand mixer) for 10 minutes. Scrape the sides from time to time. It may look lumpy, don’t worry, later it’ll turn all creamy.
3. Beat in egg yolks for 1 minute. 
4. Sift both flours and pour half of it into buttery mixture. Mix on low speed until it comes together and pour in the remaining flour and beat until it comes together. Do not over mix.
5. Let dough sit for 10 minutes minimum before you start wrapping with it. 

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