AuthorLe-ThermiqueCategoryDessertsDifficultyIntermediate Make 40 pieces Tarts
- Crust (酥皮) : length 7cm , width 2.5cm (dough 375g)
- Filling (馅) : weight 8g (Pineapple paste 320g)
Notes: Keep the remaining pineapple paste for bread and other bakery.
Preparation
- Cut off pineapple skin and remove eyes that are remaining.
- Quarter the pineapples lengthwise and cut off the core.
- Then cut pineapple quarters into cubes.
Notes: 1 whole honey pineapple is approx. 960g. After removed the skin and eyes is 460g
Filling (馅)
- Place pineapple into mixing jar to blend.
Settings: Timer: 15 Seconds / Speed: 6
- Scrape down the sides of the mixing jar with spatula.
- Attach the butterfly whisk
- Add the knotted pandan leaves, sugar and cinnamon stick to saute.
Settings: Timer: 30 Minutes / Speed: 1 / Temperature : 110°C
Notes: Remove the measuring cup
- Place the simmering basket to prevent water splatter.
- Add the lemon zest, lemon juice, maltose and golden syrups and continue saute until firm, sticky and brown in color.
Settings: Timer: 10 Minutes / Speed: 1 / Temperature : 110°C
- Transfer out to a bowls and set asides.
-Wash and Clean the mixing jar. Add 1L water and 2 drops of detergents
Auto Setting: Use Tuya Apps - Simple Chef - CLEAN - RUN.
Manual setting: Timer: 5 Minutes / Speed: 4 / Temperature : 70°C
Crust (酥皮)
- Place all the ingredients in the mixing jar and mix.
Settings: Timer: 30 Seconds / Speed: 4
- Chill the dough in refrigerator for 30 minutes.
- Sprinkle some flour on the non-stick mat, transfer the dough to the non-stick mat and knead the dough briefly until shiny and no longer sticky.
-Wrap the dough with cling film.
- Take some of the dough place into the pineapple tart pump.
- Using the pineapple tart pump, press out a strip of pastry on a non-stick mat
- Place the filing near the beginning of the strip (length 7cm x width 2.5cm). Then roll up the strip like making a Swiss roll.
- Transfer the tarts to the greased baking tray.
- Pre-heat oven 180°C.
- Bake for 10 minutes
- Remove the tarts from oven, brush the top with the egg wash and continue to bake for another 10 minutes until golden brown.
Serving Size pieces
Servings 40
- Amount Per Serving
- Calories 69
- % Daily Value *
- Total Fat 3.1g5%
- Saturated Fat 1.9g10%
- Cholesterol 18mg6%
- Sodium 20mg1%
- Potassium 20mg1%
- Total Carbohydrate 9.5g4%
- Dietary Fiber 0.3g2%
- Sugars 5.5g
- Protein 1g2%
- Calcium 1%
- Iron 1%
- Vitamin D 13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Make 40 pieces Tarts
- Crust (酥皮) : length 7cm , width 2.5cm (dough 375g)
- Filling (馅) : weight 8g (Pineapple paste 320g)
Notes: Keep the remaining pineapple paste for bread and other bakery.
Preparation
- Cut off pineapple skin and remove eyes that are remaining.
- Quarter the pineapples lengthwise and cut off the core.
- Then cut pineapple quarters into cubes.
Notes: 1 whole honey pineapple is approx. 960g. After removed the skin and eyes is 460g
Filling (馅)
- Place pineapple into mixing jar to blend.
Settings: Timer: 15 Seconds / Speed: 6
- Scrape down the sides of the mixing jar with spatula.
- Attach the butterfly whisk
- Add the knotted pandan leaves, sugar and cinnamon stick to saute.
Settings: Timer: 30 Minutes / Speed: 1 / Temperature : 110°C
Notes: Remove the measuring cup
- Place the simmering basket to prevent water splatter.
- Add the lemon zest, lemon juice, maltose and golden syrups and continue saute until firm, sticky and brown in color.
Settings: Timer: 10 Minutes / Speed: 1 / Temperature : 110°C
- Transfer out to a bowls and set asides.
-Wash and Clean the mixing jar. Add 1L water and 2 drops of detergents
Auto Setting: Use Tuya Apps - Simple Chef - CLEAN - RUN.
Manual setting: Timer: 5 Minutes / Speed: 4 / Temperature : 70°C
Crust (酥皮)
- Place all the ingredients in the mixing jar and mix.
Settings: Timer: 30 Seconds / Speed: 4
- Chill the dough in refrigerator for 30 minutes.
- Sprinkle some flour on the non-stick mat, transfer the dough to the non-stick mat and knead the dough briefly until shiny and no longer sticky.
-Wrap the dough with cling film.
- Take some of the dough place into the pineapple tart pump.
- Using the pineapple tart pump, press out a strip of pastry on a non-stick mat
- Place the filing near the beginning of the strip (length 7cm x width 2.5cm). Then roll up the strip like making a Swiss roll.
- Transfer the tarts to the greased baking tray.
- Pre-heat oven 180°C.
- Bake for 10 minutes
- Remove the tarts from oven, brush the top with the egg wash and continue to bake for another 10 minutes until golden brown.