#Recipe >> Golden Salted Egg Yolk Pineapple Tarts

#Recipe >> Golden Salted Egg Yolk Pineapple Tarts

Delicate and buttery pineapple brownies with a diffused salted egg yolk taste to accentuate the butter flavor. awesome for including a current twist to the conventional brownies!

Course: Dessert, Snack
Cuisine: Chinese
Yield: 72 Enclosed Tarts

You’ll Need:

Pastry

200 g unsalted butter, softened at room temperature
80 g icing sugar
1 tsp vanilla extract
100 g salted egg yolks (about 5)
260 g plain flour
80 g corn starch
1/2 tsp baking powder
1 tsp salt

Egg Wash

1 egg yolk
1 tsp milk

Filling

720 g pineapple jam filling, homemade or store bought

Decoration

Gold leaf optional

How to Make:

1. put together the salted egg yolks by steaming them over medium-high warmness for 15mins. let them cool to almost room temperature.

2. put together the pineapple jam filling by means of rolling them into balls of 10g every. vicinity into a big field and chill in fridge till ready to be used.

3. additionally put together the egg wash by using whisking the yolk and milk collectively. Sift the combination. dangle wrap and vicinity into fridge till equipped to be used.

4. Beat the softened butter and icing sugar using a whisk or mixer, until well combined and creamy. This should take about 1 minute. Take note to not over-whisk the mixture.

5. Add in vanilla extract and whisk well.

6. Sift flour, corn flour, baking powder and salt into the butter mixture above. Place the cooked salted egg yolks on the sieve and press through the sieve using a spatula or spoon. Discard any large particles that cannot be pressed through.

7. Mix the ingredients to a dough using a spatula. I use a cutting motion while rotating the bowl. You would also need to press the dough slightly against the bowl, or use your hand to knead gently, to make into a soft and pliable dough. You do not need to rest the dough; however I cling wrap and chilled the dough for 15 mins for better handling.

8. Preheat your oven to 160C. Line baking tray with baking paper. Remove pineapple jam balls from the fridge.

9. Weigh out your pastry dough to 10g each, and roll them into balls.

10. Flatten the dough slightly. Place pineapple jam in the middle and bring the edges of the pastry dough together. Press at the edges to seal. Roll the dough between your palms lightly to shape it into a round ball.

11. Repeat for the remaining dough and place the rolled tarts on lined baking tray.

12. the use of a broom, egg wash the rolled muffins on the pinnacle surface and barely on the edges. usually press out excess egg wash before applying onto the rolled truffles - less is constantly better, as you could always add on greater egg wash.

13. Bake for about 20 minutes, or till the egg wash is light golden brown in shade.

14. once baked, cool within the baking tray for 10 mins before moving to twine rack to cool absolutely before storing in airtight field.

15. to apply gold leaf, cool the truffles completely. the use of a tweezer, lift up a small portion of the gold leaf lightly, and location onto the top of the tart. the usage of a small brush, pat down the gold leaf to assist it adhere. Be cautious due to the fact the gold leaf could be very mild weight and can keep on with our palms or work floor.

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