Tuesday 3 January 2017

Pineapple Custard Balls

Pineapple tarts and Pineapple balls are one of my favourite snacks during Chinese New Year. I've always been using the recipe here and this time round I've adapted the recipe slightly and added custard powder to make it even more fragrant.

I especially love the melt-in-the-mouth pastry. Thumbs Up!!

Pineapple Custard Balls
makes about 60 pcs

230g salted butter, room temperature (I use SCS butter)
35g castor sugar
1 tsp icing sugar
2 egg yolks
1 tsp vanilla extract
340g plain flour
20g full cream milk powder
20g custard powder
500g pineapple filling

Egg Wash
1 egg beaten with a tsp of milk

1.Weigh and roll the the pineapple filling into 6g balls. Set aside. (this can be made ahead of time)

2. Line baking tray with parchment paper and preheat oven to 180C.

3. Sieve together flour, custard powder and milk powder. (I only sieved the flour and custard powder and use a hand whisk to mix the milk powder in.) Set aside.

4. Beat butter, sugar, icing sugar and vanilla extract for 2-3 minutes

5. Add in egg yolks and mix well.

6. Add in sifted flour mixture using a spatula. (do not overmix or the pastry will be hard and will not be melt-in-the-mouth)

7. Weigh and split the pastry dough into 8g balls.

8. Flatten the pastry dough and wrap the pineapple filling with the dough.

9. Place on lined baking tray and apply egg wash.

10. Bake in preheated oven at 180C for 20 minutes.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

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