Pineapple Tarts (2017)

It was the time of the year again to bake Chinese New Year cookies and pineapple tarts were definitely in my To Do List. I also joined in the fun by making some Chickies pineapple tarts for this year. It was really cute and the kids love them. Even though this was not the first time I baked these cookies, but I had a delay in my first few lots, so I will make some notes for my future reference.

1) To make all the dough first, 8 lots which can make about 24 bottles..
2) To weigh the pineapple fillings (5g) 1 day in advance and put in fridge.
3) To bake using 2 layers at a time with 3D fan mode at 160 Deg C. Start with 10 mins and turn the tray for the next 8 mins.
4) For egg wash, 2 eggs with 2 tbps spoon of egg white taken out and add few drops of oil. Drain the egg mixture before use.
5) Use the smallest heart punch for the decor on top of tarts. 
6) Use 6 trays (2 trays at a time) for back to back baking.

Ingredients

300g Buttercup
50g SCS
100g condensed milk
1 tsp glucose (optional)
510g plain flour
2 egg yolks

1 pkt pineapple fillings
150g Organic pineapple juice

Egg wash - 2 eggs with 1 egg yolk and few drops of oil.

Directions

1. Cream butter and condensed milk till light.
2. Add in egg yolk 1 at a time, and beat until well combined.
3. Mix in flour till soft and not sticky dough.
4. Roll pineapple fillings into balls of 5g.
5. For Flower pattern : Flatten the dough and cut out the flower shape with mould. For close up pattern : roll dough into balls of 7g, wrap fillings and roll into a smooth ball.
2. Apply egg wash with a brush and bake at 160 Deg C for 20 mins or till golden brown. 

*Note for my own ref : I used 3D fan mode to bake 2 layers at 1 go (rotating the trays in between bakes)