Monday, January 16, 2023

Bunny Pineapple Tarts

Pineapple Tarts

120g Ammerlander unsalted butter
170g Prima top flour
10g cornstarch
40g SIS icing sugar
15g full cream milk powder
1 egg yolk
1/2 tsp rum
Taiwan red yeast powder
Valrhona cocoa powder
You yee Pineapple paste

1. Whisk butter, icing sugar & rum till light & fluffy. Add in egg yolk & mix well
2. Add in sifted flour, cornstarch & milk powder. Mix till combined. Remove 5g & 3g dough. Mix in red yeast powder & cocoa powder respectively. Cling wrap & put in fridge for 20mins
3. Divide pineapple paste into 10g each & dough 15g. Wrap the filling. Pinch a bit of the original dough & red yeast dough for the rabbit ears & nose. Roll a bit of cocoa dough for the eyes. Chill in fridge 20mins
4. Bake in a preheated oven @ 150C for 30mins


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