Pineapple Pillow

Thanks Ngai Leng for the wonderful recipe and idea. 

Adapted from: http://mymindpatch.blogspot.my/2016/01/fortune-pineapple-tart.html?m=1

300g plain flour

25g corn flour

1/2tsp salt

200g butter

40g icing sugar

1 yolk

1/4tsp vanilla essence

1. Cream butter & sugar. 

2. Add yolk and vanilla essence. Mix well. 

3. Fold in flour. 

4. Cling wrap and keep in fridge for an hour. 

5. Roll dough into balls. I measured using 1tsp spoon. 

6. Wrap pineapple filling (prepared earlier) with the dough. 

7. Lay the wrapped dough on a piece of cling wrap. Use a dough scraper to push it till long dough. 

8. Stamp accordingly. 

9. Brush thin layer of egg on the surface. 

10. Bake in preheated oven at 170'C for 15mins. 

Pineapple Balls

Xie Xie shifu Cindy! Again, fail proof for baking idiot like me!

Egg Tart III (Oven vs HCPan)

Ingredients:

Egg Filling:
3 Eggs
70g Sugar
220ml Water
80ml Full cream evaporated milk

(A)Pastry
I used left over pastry i did previously and kept them in freezer. Thaw to room temp before using. 

(B) Egg filling

1. Boil water and sugar in low flame till sugar dissolve. Cool to room temp.
2. Add milk into syrup. Beat eggs and add into mixture.
3. Sieve mixture twice and pour into pastry 90% full.

Baking Method (using oven):

1. Bake for about 20 minutes at 200°C till custard puffs up.

2. Remove from oven and leave on cooling rack.

3. Unmould with care when slightly cooled.

4. Serve warm or chilled.

Baking Method (using HappyCall Pan):

1. Bake for about 20 minutes at medium low heat till custard puffs up. Shift the pan once a while for even heat.

2. Remove from pan and leave on cooling rack.

3. Unmould with care when slightly cooled.

4. Serve warm or chilled.

Ref: www.dequeenkitchen.blogspot.com/2012/10/egg-tarts-ii.html