黄梨饼 ｜MELT IN THE MOUTH PINEAPPLE TART RECIPE | 融化在嘴里的凤梨酥 | ONG LAI PASTRY | BEST RECIPE EVER скачать в хорошем качестве

黄梨饼 ｜MELT IN THE MOUTH PINEAPPLE TART RECIPE | 融化在嘴里的凤梨酥 | ONG LAI PASTRY | BEST RECIPE EVER

#黄梨饼 #融化在嘴里的凤梨酥 #MeltInMouth #PineappleTart #凤梨酥 #NeeShengHappyKids BEST-EVER PINEAPPLE COOKIES (PINEAPPLE TARTS) Melt in the mouth pineapple tart is something we looking for during the CNY visiting or as a cookies snack at home. I felt so lucky and happy to find this recipe. It is exactly the taste, my family and I are looking for. This Pineapple Cookies or Pineapple Tarts - buttery, crumbly and melt-in-your-mouth pastry with pineapple filling, the best pineapple tarts ever. Every year before Chinese New Year, I would buy at least 1 can of pineapple tarts, a must-have Chinese New Year cookies in Malaysia, my home country. No Chinese New Year is complete without pineapple tarts. It means "ONG ONG LAI" (Wealth and Prosperity). Called “凤梨酥” in local language, pineapple tarts are basically a cookie with a pineapple filling, in a buttery and crumbly pastry. They are mostly referred as pineapple tarts in Malaysia and Singapore. Some call them pineapple cakes (but they are not really cakes), pineapple shortcakes, pineapple cookies, or pineapple pastries. Regardless of its name, they are ABSOLUTELY delicious and the most AMAZING cookie ever. The filling is from fresh and juicy pineapple, which is cooked and reduced to a golden-color pineapple jam filling. No words can describe just how awesome they taste, and I can’t think of any, ANY, cookies that would top this. This recipe yields utterly scrumptious and perfect pastry—super buttery, crumbly and addictive pineapple cookies that won’t stick to your mouth and teeth…they are just unbelievably good!! PREP TIME: 2 hours COOK TIME: 20 minutes TOTAL TIME: 2 hours 20 minutes YIELD: 52 pineapple tarts INGREDIENTS 250gm or 1 bar salted COLD butter 50gm icing sugar sifted 1 egg yolks 360gm all-purpose flour or plain flour 2tbsp corn flour sifted 500gm pineapple fillings EGG WASH: 1 egg yolks 1/2 teaspoon water METHOD: 1. Cream the butter until light and fluffy. 2. Add in the icing sugar and beat until well combine. 3. Add in the egg yolk and beat until well combined. 4. Mix in the flour slowly to form the pastry dough. The dough is ready when it no longer sticks to your hands. 5. Cover it with cling wrap and rest in the fridge for 30mins. 6. While waiting, let's get ready with the pineapple filling. 7. Divide the pineapple filling into 8gm each. Roll them both into balls. Set aside. 8. For the dough, divide it into 10gm each. Gently roll them into balls, then to wrap, use your palms to roll each dough and then flatten it. 9. Add a pineapple ball in the middle and fold the edges of the dough up to cover the filling. 10. Use scissors to cut the pineapple shapes. Or use fork to chop for the square pattern. 11. Preheat oven at 170C. 12. Prepare the egg wash by mixing all the ingredients together in a small bowl. 13. Brush the pineapple tarts with the egg wash gently. Brush the top of the cookie with the egg wash, twice. Repeat the same until all ingredients are used up. 14. Bake the pineapple tarts for 20-22 minutes or until they turn golden brown. Transfer them out and cool on a wire crack before storing in an airtight container.. Please remember to like and subscribe to my channel for more recipes. :) Taiwan Pineapple cakes, Pineapple pastry, pineapple puff.