Monday, 6 January 2014

Cookies : Pineapple Rolls 黄梨卷

Cookies : Pineapple Rolls 黄梨卷


Recipe source :  Pineapple jam - Doris Choo

Pineapple tarts are ever popular with my children. No matter how much I made they would all disappear pretty fast. In fact these pineapple tarts seldom make it to the first day of the Chinese New Year! Sometimes I just have to resort to hiding a jar or two of these cookies just so that I have some pineapple tarts to serve to our guests during the Chinese New Year!

Last year, my pineapple tarts were made into pineapple shapes using a cookie cutter. The pastry for last year's pineapple tarts was not as pliable and I cannot use that recipe to make the dough into rolls. Today I shall make pineapple rolls using a brand new pump which I bought recently. And this pump comes complete with a recipe at the back of the package. So this saves me time to google for more recipes. 

Pineapple rolls are comparatively easier to make because I do not have to shape the pineapple jam into rounds and then decorate strips of dough atop the pineapple jam. I remember this process took up much of my time.  With this pump, All I need to do is to just squeeze out the dough into strips and placed some pineapple jam in the centre and just roll it up. It's so much more convenient!

The pump for making tart rolls. 
This comes with a recipe at the back of the package!

Last year's pineapple tarts cut into shapes of pineapples 

Ingredients for pastry (recipe source : back of this package of pump that I bought)


250g butter
450g plain flour
60g icing sugar
2 egg yolks

Mix all the ingredients together to form a soft dough. Add a little bit of pineapple juice or water if the dough cannot bind.


Ingredients for Pineapple Jam


250g  homemade pineapple jam

For glazing


1 egg yolk lightly beaten

Method


1.  Place the soft dough into the pump and press out strips of dough about 3 to 4 inches long.
2.  Place half a teaspoon of pineapple jam in the center of the strip. Fold up both ends to make a roll.
3.  Brush with beaten egg yolk. 
4.  Place on a baking tray and bake at 180 degree C for 15 minutes or until golden brown.

Before glazing with egg wash






I am submitting this post to Bake Along - Chinese New Year Cookies
hosted by Zoe of Bake For Happy Kids, Lena from Frozen Wings and Joyce of Kitchen Flavours




11 comments:

  1. Hi Doris, I have exactly the same equipment as you lol! I would turn the edge down for a neater finish:) But no matter what, it's the taste that counts! Will be making mine soon!

    ReplyDelete
  2. Hi Doris,
    Pineapple rolls and tarts are my most favourite cookies! No wonder these would not last long in your house. The ones with the pineapple shape look very cute!
    Thanks for sharing with BA!

    ReplyDelete
  3. Hi Doris, pineapple tarts are my fav cookies from CNY! So far we already "sapu" 2 cans of pineapple tarts...... lol!

    ReplyDelete
  4. i also find this nastar mould very easy to use...tho mine looks different from yours...i hope i can also make some pineapple tarts this year..still undecided! thx for linking with bake along!

    ReplyDelete
  5. Hi Doris, may I know where can I get the nastar mould ?

    ReplyDelete
    Replies
    1. Hi May, I got mine from Mydin Supermarket, near Jalan Masjid India, Kuala Lumpur.

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    2. Thanks Doris, I managed to get it too...

      Delete
    3. Hi May,

      May your pineapple rolls turn out beautifully.

      Delete
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