in Indonesia is commonly made pineapple jam itself at home if want to make pineapple tart, because the price more cheaper compared if you buy ready- made pineapple paste out there, different in singapore where here is cheaper to buy ready-made pineapple paste instead of making itself at home as you know all the ingredients here include pineapple, sugar and so on are all imported products that are more expensive than in Indonesia.
pineapple tart in Indonesia influenced by Dutch colonizers commonly known as NASTAART , from the dutch dialogue language,ANANAS means is pineapple, and TAART is pastry
this time the recipe are from my own experimental the results more perfect when compared with the previous recipe, previous recipe round shape nastart be widened after burned in the oven but this time the shape is still consistent same as before baking, and off course the teste more nice melt- in your mouth than previous recipe lets star to the recipe....
INGREDIENTS
Pastry :
- 400 gr all purpose flour
- 400 gr all purpose flour
- 40 gr milk powder
- 60 gr icing sugar
- 1 tbsp cornstarch
- 60 gr icing sugar
- 1 tbsp cornstarch
- 125 gr butter
- 125 margarine
- 1 eggs
- 8 boiled egg yolk
- 400 gr sugar
- 125 margarine
- 1 eggs
- 8 boiled egg yolk
Pineapples paste :
- 2 pineapple ( approximately 1 kg )- 400 gr sugar
- 2 clove
- 1 cinnamon stick
METHODS
Filling :
- remove the skin, cut into piece and blend the pineapple until mushy
- transfer the blended pineapple into a deep pan, add sugar, cloves, cinnamon stick and stir well
- cook on low heat until most liquid has evaporated, and the pineapple jam turn in golden color.
- stirring constantly to avoid burning
- remove and discard the clove & cinnamon stick, let cool in the fridge
Pastry :
- put margarine, butter, boiled egg yolk, icing sugar and egg into food processor and process until creamy.
Filling :
- remove the skin, cut into piece and blend the pineapple until mushy
- transfer the blended pineapple into a deep pan, add sugar, cloves, cinnamon stick and stir well
- cook on low heat until most liquid has evaporated, and the pineapple jam turn in golden color.
- stirring constantly to avoid burning
- remove and discard the clove & cinnamon stick, let cool in the fridge
Pastry :
- put margarine, butter, boiled egg yolk, icing sugar and egg into food processor and process until creamy.
- transfer to the large bowl add in flour, milk porder and salt, stirring until becoming a dough
- roll pineapple paste into ball and roll dough into ball
- flatten a piece of dough and place a piece of the roll pineapple paste in the middle, bring the edges of the dough together and press lightly to seal, roll it in between yr palms to shape it into a roll
- bake in preheated oven 170 C for 15 mins
- remove and brush over the surface with the egg yolks
- bake another 15 mins or until golden brown
- cool completely before storing
- roll pineapple paste into ball and roll dough into ball
- flatten a piece of dough and place a piece of the roll pineapple paste in the middle, bring the edges of the dough together and press lightly to seal, roll it in between yr palms to shape it into a roll
- bake in preheated oven 170 C for 15 mins
- remove and brush over the surface with the egg yolks
- bake another 15 mins or until golden brown
- cool completely before storing
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