Tuesday, 15 January 2019

Piggy Pineapple Tarts 小猪猪黄梨挞


Since we would be ushering the Lunar Year of Pig in Year 2019, I think it would be trendy to shape my pineapple tarts into little piggies 🐽 🐖 The main challenge I faced was how to prevent the tarts from developing crack lines. That is something I am searching for an answer to overcome 💪💪😉

Meanwhile just enjoy these delicious melt-in-your-mouth tarts in piggy form 😋


Yield: about 39 to 45 pineapple tarts

Ingredients

200g unsalted butter, softened
40g icing sugar
1/2 tsp low-sodium fine salt

1 egg yolk
1/4 tsp vanilla extract

300g Prima Plain Flour Plus*/plain flour
25g corn starch


320~360g pineapple jam/paste #

* Prima Plain Flour Plus has 25% of superfine wholegrain flour added
# I use ready pineapple jam


Directions

1. Allow the unsalted butter to soften in room temperature.

2. Cream the softened butter slightly, and combine icing sugar and salt to it.

Cream the butter till it becomes smooth.

3. Blend in the yolk and vanilla extract.


4. Combine plain flour plus with corn starch in a bowl.

Sieve the flour mixture, in a few batches, to the butter cream,

and combine using a spatula.

The cookie dough is ready when no dry flour can be seen.

5. If you are not making the cookie immediately, you can store it in plastic bags and refrigerate it. Just thaw the cold cookie dough for about 1 hour before use.
I prefer to split the dough into 2 portions, so I can make a small batch of pineapple tarts whenever I have the time.

6. Divide and roll the pineapple jam/paste into balls of about 8g each.
I wet the palms with a little cool boiled water, so the pineapple jam would not be too sticky to handle.

Similarly, divide the cookie dough into 13g or 15g each. Roll them into balls.
If you can handle thin crust during shaping, then you can use 13g per ball. 15g cookie dough ball would give a better allowance to shape.

7. Pinch about 10 to 20% of the cookie dough ball, to reserve for making the nose and ears later.

Further divide the smaller portion into 3 equal parts for the nose and ears. Roll the other bigger portion into a ball again.

Sandwich the bigger dough ball between two plastic sheets, and compress it using a plate or flat face of a dough cutter.



Place a pineapple ball in the middle of the dough and wrap it up.

And shape into a smooth ball.

Place two black sesame seeds as eyes. Use the pointed end of a tooth pick to move and position the black sesame seeds. Use the rounded end of a chopstick to create indentation around the eyes.
Shape the smaller pieces of the dough into a nose and a pair of ears.
Positions the smaller parts to the appropriate "locations". Poke two holes as nostrils.

Done 💪

Arrange on a baking tray lined with parchment paper.


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You can also create different expressions using the tools shown below.





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8. Bake at middle rack of a pre-heated oven at 180℃ for 10 minutes, lower the temperature to 170℃ for 5~7 minutes. Turn off the oven and let the tarts sit in the oven for about 7 to 10 minutes, or till the nose and ears became slightly tanned.



9. Allow the tarts to cool down completely before keeping in air-tight container. Enjoy 😋




Piggies with different expressions 😊



Wednesday, 9 January 2019

Piggy German Cocoa Butter Cookie


Just some simple German Butter Cookies but shaped into adorable piggies. Although you/ll spend a longer time shaping them, they'll definitely be your presentable festive cookies on the table to usher the 2019 Lunar New Year 😊

Yield: about 45 cookies (2cm size)

Ingredients

125g unsalted butter, softened
50g icing sugar
pinch of salt

120g Prima Plain Flour Plus*/Plain flour
95g potato starch
10g milk powder

1/4 tps cocoa powder

Some black sesame seeds as eyes

* Plain flour plus is plain flour mixed with 25% of superfine wholegrain flour



Directions

1. Mix Plain flour plus, potato starch, milk powder in a bowl. Set aside.



2. Cream softened butter with icing sugar and salt till pale and smooth.





3. Sieve and fold in the flour mixture from Step 1.


Stop mixing when no loose flour can be seen.

4. Take about 40g or 10% of the dough weight, and mix with 1/4 tsp of cocoa powder.


If you are not making the cookie immediately, you can keep the dough in separate plastic bags and store in the fridge. Thaw the dough in room temperature for about 1 hour before shaping.

5. Take about 8g each of the plain dough and shape them into smooth balls.

Divide the cocoa dough into smaller dough balls corresponding to the quantity of plain dough balls you have. As the weight falls below 1g, it is difficult to weigh them out individually.

6. Place two black sesame seeds on a plain dough ball. Use the pointed tip of a bamboo tooth pick to move and station the sesame seeds.

Use the round tip of a chopstick to make an indentation around each eyes.

split a cocoa dough into three portions for the nose and eyes.

Shape one of the cocoa dough into the nose.

Use the tip of a tooth pick to create two nostrils.

Shape the other two cocoa dough into two ears.

and attach to the top of the plain dough ball.

 7. Place the finished pieces on a baking tray lined with parchment paper.



8. Bake in a preheated oven at 150℃, at middle rack, for about 20 minutes. After 20 minutes, turn off the oven, and let the cookies stay for about 5 minutes in the oven.



7. Transfer the cookies to a wire rack to cool down completely before keeping them in an air-tight container 😋



Recipe adapted from my FB friend Enny Ty. Thank you for sharing the great recipe 💓