Sunday 4 September 2011
Macaron
Saturday 3 September 2011
Wedding Cake
Jam Tart
As Hari Raya
celebrations just around the corner, we can find pineapple tarts
everywhere. Jam Tart been all time
favourite cookies in Malaysian festivals. It can be seen not only in Raya
celebration but also during Deepavalli and Chinese New Year time.
A fine pastry have the perfect balance of buttery crumbly pastry and a sweet yet tangy pineapple jam makes a very fine Jam Tart.
To make a tasty Jam you
need a well ripped pineapple. Although there are ready made pineapple jam tarts
in markets, I prefer to use homemade pineapple jam. Because it can be adjust the
right sweet and sour consistency which is a good pair to the fine pastry.
Here is my favourite
and tested Jam Tart recipe!!!!
For the Tangy Jam
Ingredients
2
medium sized of grated pineapple
300gm
sugar (I prefer to use brown (200gm) and castor (100gm ) (adjust to your taste
and reduce it if you use sweet pastry)
¼
tsp salt (optional)
1
cinnamon stick
2 star anise
Method
Grate finely the pineapples
(my suggestion please do not use food processer as the taste will be different
from grate it), drain the liquid using a sieve.
(The the
juice can be added with a little brown sugar and ice cubes for a refreshing
pineapple juice).
In a heavy based saucepan
add in grated pine apple, pinch of salt, sugar, cinnamon stick and star anise.
Simmer slowly until
thicken; stir it frequently to avoid burning.
Do not make jam too thick
because it will be difficult to place the jam on the tart.
Take it off the heat,
remove the cinnamon, star anise and allow to cool completely.
Cook the
jam a day before to make the tarts. Set the jam aside to cool and then
refrigerated the jam overnight. Jam will
much easier to handle and roll (not too sticky) the next day.
Pastry
Ingredients
300gm plain flour
200gm butter
2 egg
yolks
2 tbsp corn
flour
½ tsp vanilla essence
A pinch of salt
A few drop of
yellow colouring
Method
Sift plain flour,
corn flour and salt in a mixing bowl.
Add in butter to
the flour mixture and rub with your finger tips till the flour mixture resembles
breadcrumbs.
Add in egg yolks
and yellow colour to the flour mixture bit by bit to form soft dough that does
not stick to the bowl.
Shape into a ball
and let it rest for 20 minutes.
I prefer to rest
the dough in fridge to form fine dough.
Pine apple rolls
Take out the
pastry from fridge and let be room temperature.
Place some pastry into
mould. By using thumbs, pipe dough for 5cm length.
Place a jam ball
on it and roll the pastry up to enclose the jam.
Brush with egg
wash.
Bake in a fro 20 minutes
or till golden brown.
Cool it completely
on wire rack before transfer to air tight container.
Cake for Vinayagar Chaturti
Thursday 1 September 2011
My first post
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