My Mind Patch: Moo Patch Pineapple Jam Ball 牛纹黄梨球

Saturday 6 February 2021

Moo Patch Pineapple Jam Ball 牛纹黄梨球

I have been shaping some pineapple jam cookie balls following the prevailing zodiac sign of that year since the starting of Year of Pig. Honestly, the shaping has been getting more complicated and difficult each year. Therefore, for this coming Ox or Moo Moo Year, I decided to forgo the face feature, and concentrate on the patch pattern using bamboo charcoal powder. As these cookies are supposed to carry some auspicious colours, so I added a red heart and a green leaf to each ball.

Happy Moooooo~ Year 2021🐄🐮

Update 14.2.2021 Valentine's Day

Since this year Valentine's Day coincided with the Lunar New Year, so I used the same recipe, and shaped some pineapple jam cookie balls into carrying a little romantic theme for the Valentine's Day. There were two designs, namely the crimped rose design, and the plain ball topped with heart shape and leaf shape coloured dough 💗

Yield: about 40 pineapple jam balls

Baking temperature: Bake in a preheated oven at 200℃ for about 5 minutes, lower the temperature to 170℃ and bake for 7 minutes, turn off the oven heating and continue to bake for about 5 minutes. At middle rack of the oven.

Butter Cookie Dough
210g unsalted butter, softened
40g icing sugar
1/2 tsp fine salt
1 yolk
1/4 tsp vanilla essence

295g plain flour plus/plain flour
10g milk powder
25g corn starch

Filling
300g pineapple jam

I prefer to prepare the dough and roll the pineapple jam balls in advance and shape them on another day. Therefore, the method shared here were for two shaping sessions.

Directions
1. Cream softened butter with icing sugar and salt till light and fluffy.

2. Blend in the yolk and vanilla essence before adding the sieved flours and milk powder.

3. You will get about 600g of cookie dough after combining all the ingredients together.

Take about 20g of the plain cookie dough to combine with about 1/4 tsp of bamboo charcoal powder into black dough.

Divide the dough into two portions and wrap in cling wrap.

Divide the remaining plain dough into two portions and wrap in sandwich size plastic bags.

Keep in airtight container and refrigerate till needed.

4. Divide the pineapple paste into 7g each and roll them into balls. Separate the pineapple jam balls with a plastic sheet between each layers. I prefer to prepare these balls in advance, keep in airtight container, and refrigerate them.

5. Thaw the plain cookie dough, black cookie dough and about 20 pineapple jam balls, about 1 hour before shaping.

6. Take the 10g of black cookie dough, and break it into small irregular crumbs in a small bowl.

Without removing the plastic bag, roll the plain dough into a flat dough.

Cut open the plastic bag, and set aside about 10g of plain dough for the red and green colour dough later. Sprinkle the black cookie dough bits over the plain cookie dough.

Cover back the plastic sheet, and roll flat the black cookie dough into the plain cookie dough. This will create the patch pattern over the plain dough.

Divide the dough into about 20 portions.

Each portion of plain cookie dough should weigh about 14g. The 20th piece of the dough will be used to make up for any dough weighs below 14g.

7. Place a pineapple jam ball into the middle of the dough. Wrap up the dough and shape into a ball.

Place the shaped dough over baking tray lined with parchment paper.

If you roll the dough ball gently, you'll get patch pattern. However, If you roll the dough with force, you'll get marble pattern. Have fun playing with the rolling work😆

8. Divide the remaining plain dough set aside from Step 6, into two portions. Mix them with red and green food dye into one red and one green cookie dough.

Cut out red heart cookie dough,

and green leaf cookie dough, to decorate the shaped dough ball in Step 7.

9. Bake in a preheated oven at 200℃ for about 5 minutes, lower the temperature to 170℃ and bake for 7 minutes, turn off the oven heating and continue to bake for about 5 minutes. At middle rack of the oven.