Pineapple Rolls - CNY

Chinese New Year without pineapple rolls or tarts will not be CNY. Every household will have this item coz pineapple in hokkien/cantonese - ' ong lai ' / ' wong lai '  it means good luck arrives in English.  Well, chinese everything is luck and prosperity :)) So it is a must have in a chinese home . As for me, it is a delicacy more than the meaning it holds.  Making it is even more fun but I normally just make a load of 50 pieces.  For me it is way too sweet :) but my brothers love them so when they come visiting, they are the ones who will finish the whole load of pineapple rolls :p  

But  today I want play with the camera and trying to inprove on my photography skills.... now I am trying to get depth of field effect for this photo...not bad right :p  Dun worry I will get a better shot next time. Practice makes perfect.  I know my Piggies will be sticking their tongues out and rolling the eyes...you wait I will show you I can do it....* I am the one sticking my tongue out now...LOL!

melts in the mouth....mmmm yumm yummm

the pineapple jam are store bought

melts in the mouth pastry.....

Pineapple Rolls  ( adapted from Amy Beh 2nd Cookbook )

Ingredients

150g butter
100g margarine
50g icing sugar
2 egg yolks
1/2 tsp vanilla essence
1/4 tsp salt

Sift:350g plain flour
50g cornflour

Pineapple jam:

300g grated pineapple
150g castor sugar
1/2 tsp pineapple essence
1/4 tsp lemon essenceEgg

Glaze:

1 egg yolk
1 tsp condensed milk
1/4 tsp salt
l/4 tsp water

Method

To make the pineapple jam: Place grated pineapple and sugar in a heavy-bottomed aluminium saucepan and cook over moderate heat until it begins to boil. Add essences and lower the flame, then continue to cook until mixture is almost dry and thick. Keep stirring all the time (this takes about an hour). Leave aside to cool.

To make the pastry:

Cream butter, margarine and sugar until light. Beat in egg yolks one at a time. Add essence and salt and beat until fluffy.Fold in sifted dry ingredients and mix to a firm dough. Put mixture into a nastar mould and press out into strips 6cm to 7cm long.Place 1/2 tsp of pineapple jam filling on the edge of a strip and make a small elongated roll. Cut off excess dough. Put nastar rolls on greased trays. Brush with egg glaze. Bake in preheated oven at 180ºC for 20 minutes or till golden brown. Cool on wire racks before storing.

Note: To make egg glaze, lightly beat the above glaze ingredients together.

Enjoy!

Click here for pictures illustration 





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