Today I made pineapple roll tarts for Chloe's teacher who has been so patience in teaching her to do art work. Did you notice the picture that I attached in my previous post Chloe's Preschool First Day? That is a cloth's version of Humpty Dumpy. She is feeling better now when we talk about school. Whenever I fetch her, she will sing song (unlike the sobbing face when I send her to school in the morning). She will help the teacher in art work, dance around at school, hop hop hop like a kangaroo. I guess she starts to enjoy it. Below is the recipe that I use to make the roll tarts. Enjoy.
Pineapple Jam (Filling)
500gm rock sugar
3 big pineapples
2 cm cinnamon sticks
60gm French Sugar
1 whole egg
1 egg yolk
400gm plain flour
40gm castor powder
1. Cook grated pineapples together with cinnamon in a pot with sugar for about 1 hour, stirring occasionally
2. Cook until the pineapple jam become brown. Remove from stove and set aside to cool.
3. Roll jam into small balls.
1. Preheat oven to 180 deg C
2. Cream butter with fine sugar in a large mixing bowl until light and fluffy.
3. Add egg and beat well
4. Sift flour and custard powder into the mixture. Fold to incorporate all ingredients to form a smooth pastry dough
For pineapple rolls
1. Beat 1 egg in bowl for glazing
2. Place some pastry dough into mould. Using your thumbs, pipe dough of about 5cm in length. Place a pineapple jam ball on it and roll the pastry up to enclose the pineapple jam
3. Brush tarts with egg wash. Bake in a greased, lined tin for 15 minutes or until golden brown
4. Cool the tarts on wire rack.