Times flies, another new year is coming. Saturday after i had sent my son for tution, i stay at home to made a few type of cookies. First, i would like to show u my pineapple ball. This recipe was learnt from Boon Lay CC at my twenties. It has been with me for about twenty years. But, i am still looking for a correct recipe to make my pastry more buttery and melting effect.
Ingredient:
250g (SCS salted butter)
330g cake flour
20g custard powder (This round i try to omit it as i wish to make it more buttery)
50g milk powder
1tsp of vanilla oil
50g icing sugar
3 yolks
a bit of yellow color
method:
1. Preheat oven at 180C
2. Cream butter and icing sugar, vanilla oil, 1/2 tsp of yellow color till creamy white
3. Add in 3 yolks.
4. Stir in the sieved flour, custard powder
5. wrap the dough with pineapple ball and baked for 10 mins, apply the egg wash and baked for another 10 mins.
Finaly on the following week, The first two picture taken are the latest tried. i have try using a can of 454g of golden churn butter with 300g of ghee to replace with the butter. The result came out even better. The texture are really got the melting effect and by using ghee, the dough are easy to handle. I have this courage to try out is after seeing blogger - Jess Kitchen she used purely ghee to get the melting ball and i am inspired to try this out. I need to record this now so as next year i can refer it again.
Ingredient:
454g of golden churn butter
300g of ghee
9 yolk, 1 egg white
3 pinch of salt
950g of top flour
150g of milk powder
3 tbsp of custard powder
0.5 tsp of egg coloring
Method:
1. Cream both butter and ghee with salt till creamy
2. Add in yolk to beat till well mix
3. Stir in milk powder, custard powder and followed by the top flour
4. use the dough to wrap the pineapple ball and bake for 10 mins under 190C for my Techno gas oven, apply egg wash and bake for another 10 mins.
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