У нас вы можете посмотреть бесплатно Authentic Nyonya Pineapple Tarts или скачать в максимальном доступном качестве, видео которое было загружено на ютуб. Для загрузки выберите вариант из формы ниже:
Если кнопки скачивания не
загрузились
НАЖМИТЕ ЗДЕСЬ или обновите страницу
Если возникают проблемы со скачиванием видео, пожалуйста напишите в поддержку по адресу внизу
страницы.
Спасибо за использование сервиса ClipSaver.ru
Home baked Nyonya Pineapple Tarts are buttery, tender and melt-in-the-mouth texture. It’s a must have during the Chinese New Year celebrations as it symbolize wealth and prosperity. Ingredients: • 500gm all-purpose flour. • 250gm butter or margarine at room temperature. • 4 beaten eggs yolk & ½ egg white. • 80ml water. • ¼ tsp salt (optional). • 900gm Pineapple Jam. approximately for 60-70pcs of Pineapple Tarts of medium size. Preparations Pastry dough: • Mix flour, butter & salt in a large mixing bowl. • User fingers to rub the mixture till it become crumbly. • Add in beaten eggs & water, lightly knead to form soft dough (avoid over knead the dough as it will become elastic due to temperature of our palms. • Cover dough & rest for 15-20mins • Put aside 50-60gm of dough for making the strips (lattice). Moulding the base of the tarts: • Roll half of the dough on plastic sheet, then over turn & remove plastic sheet. • Roll again the dough into a flatten sheet with a thickness of ½ cm. • Use a metal or plastic mould, press into the flatten dough & slightly turn clockwise & lift the mould. • Remove shaped dough from mould & place on baking tray. • Repeat till the tray is full. Filling Pineapple Jam to the base: • Scoop some jam & roll into the size of a ball (approximately 12-13gm). • Gently tap the surface of the jam ball to fill into the cavity. Cutting the strips (Lattice) with plastic jelly cutter: • Roll 20gm of dough into a very thin flat sheet. • Divide it into 2-4 parts, approximately 4cm in width. • Cut it into strips horizontally. • Arrange 2 strips on the jam surface & 2 more across the previous 2 strips. Gently tap the lattice to give evenly look. Baking: • Preheat oven at 170⁰c & bake for 20mins to half bake the tarts. • Remove half-baked tarts and let it cool down. • Egg wash all the half-baked tarts. • Bake again for 15mins at 170⁰c. • Remove from oven fully baked tarts that are golden brown in color, leave to cool down before serving/storage.