AUNTY YOCHANA SHOWS YOU HER GOODIES...

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Monday, October 22, 2007

Pineapple Tart Milk Cookies


















Ingredients for pastry:

450 gm. plain flour
50 gm. milk powder
350 gm. Butter
1 tsp. salt
100 gm. icing sugar
10 gm. vanilla essence

Pinepple jam

Method:

(1) Cream butter and icing sugar till creamy but not till oily.
(2) Add in vanilla essence, salt, flour and milk powder.
(3) Mix till a dough is formed. Chill in the fridge for 30 mins. If dough is still too soft to be rolled out a this point, add in a little more plain flour and knead lightly into a pliable dough.
(4) Use a pineapple tart cookie cutter to cut out the base.
(5) Place a small ball of pineapple jam on top. Pinch some dough and roll into thin strips. Place on top of jam into a criss cross style.
(6) Brush cookies with egg polish and bake at 175C for about 15 mins or till cookie turns into golden brown.
(6) Leave to cool on a wire rack and store in air-tight cookie containers.

58 comments:

Anonymous said...

Hiya AuntyYochana

How do u select yr pineapples? Raw or ripe ones? Which country/range? Thanks

yochana said...

Hi anonymous,

I went to NTUC to buy the honey pineapple at S$1-00 each, a little red and green pineapple fruit. I think it comes from Malaysia. I will be going to buy again to cook. Hahaha...

Jasmin said...

Hi Aunty Yochana,

Are these Pineapple Tarts the melt-in-the-mouth kind? I've tried soo many different recipes which claim to be "melt-in-the-mouth" but they always turn out to be too crumbly instead of really melting in the mouth! :(

yochana said...

Hi Jasmin,

this recipe's pastry doesn't use any eggs at all. Nice tho...

rgds

Yan said...

Aunty :
i am the only one in my hse who is a die hard pineapple tarts eater. how did u make yours so pretty? can give receipe n guide n tips ???

cui said...

Looks like i'm gonna bring a camera and take a video of the baking steps for the tiramisu so i wont go wrong! HAHA! I wanna learn how to bake pineapple tarts too! Aunty, i think u shld start a class soon. Everybody wanna learn from you! =)

Thank you for giving Aidan the tips to bake the short bread.

Hee.

Next time when i see u, u bet i'll bring along the yummilicious kaya rolls from kandahar street, i promise!

Take care aunty. *hugs

Jasmin said...

Really?? Since it's called Pineapple Tart Milk Cookies, I suppose this recipe uses milk powder? Without eggs, what's the texture like?

Home Baker said...

Hi Aunty,
Is this using the same recipe as the one you have in the recipe category? If not, what's the different or can you post this recipe?

Thanks,
Cyndi

Mool said...

Hi Anunty Yochana,

As the name suggested, it is that there is milk powder in the dough? Rub-in-metod?

Thanks Aunty Yochana for the advise.

LS said...

Hi Aunty, this pineapple tart does not use any eggs? does that mean vegetarians can eat? It would be great if it is suitable for vegetarian. May I know where can I obtain the receipe? any magazine or books I can get hold on?

Thanks
LS

Anonymous said...

Hi Aunty Yochana

Pls share yr reciepe.

This is what I have been waiting for, the pineapples tarts.

Regards
Josephine Seow

Siew Peng said...

Hi Yochana,

You mentioned that the tarts are eggless? So is it an egg wash glaze or it's something else? :)
Thanks! I would love to try out your pineapple tarts as I am allergic to eggs so I can't eat the usual ones.

yochana said...

Hi Jasmin,

Yes I used milk powder instead of eggs. Not bad lah...

rgds

Meow Meow said...

Hi Aunty Yochana

I was browsing other cake recipe and was brought to your blog...and I'm impressed with all your baked goodies! I told my sis about your blog and she was asking if you conduct classes so we can attend together.

I'm a beginner in baking and my sis loves to bake! And thanks for sharing out some of your recipes. I love to try them all if I've the time! ^o^

Jessie Chua said...

so tempting :P

Anonymous said...

where can i have the recipe??

yochana said...

Hi meow meow

welcome to my blog. I suggest you try all the recipes first and if you really need a class, just email me.

rgds

Mool said...

Hi Aunty Yochana,

If u really have class (Tiramisu or pineapple making), I like to attend too. Can I? Thanks.

Cheryl said...

Hi Aunty,

May I enquire if the core of the pineapple should be used? I also noticed you used icing sugar in your Lattice Pineapple Tart recipe. Why is that so?

Anonymous said...

Hiya AuntyYochana
I'm keen for the class too. However didnt find yr email address at the website. May I have it"? thanks!

regards
Jen

Anonymous said...

Hi Aunty....

Pineapple Tart Milk cookies, i've never tried before. I tried Nastar or Pineapple tart the one with egg. Are they taste the same Aunty?
Please please please share the recipe Aunty...

Thank YOu

yochana said...

Hi Cheryl,

for pineapple jam, discard the core. Using icing sugar makes the dough smooth instead of having spots of sugar in the dough.

rgds

Cheryl said...

Thank you very much Aunty Lucy.

Brgds.

Sheena said...

Hi Yochana,
I must first thank u for your generosity in giving us so many recipes which taste so good. Most people would just keep them to themselves. Ever since I discovered your blog, it has been my routine everyday to see what u will be baking today. U have make my life so much more exciting as I am a housewife looking after 2 boys. I would try out yr recipes for my kids which love your egg tart. My little one can finish 5 tarts at one go. Now, its your pineapple tart. Another of my sons' favourite which I could not master yet. I wish u will post this milk cookie tart on your blog too. Thank you and May God Bless You for your kindness.

Sheena

Sheena said...

Hi Yochana,
I must first thank u for yr generosity in providing us with so many tasty recipes and tips in baking. After discovering your blog, it has been my routine to read your blog everyday. I am so amazed by your creativities in baking. Your would try almost anything which help me to think out of the box when I bake too. My 2 sons love the things which I have learnt from your blog. If it is alright with you. I would like to have the recipe for this pineapple tart milk cookies. Thank you.

Sheena

Forever Friend said...

Aunty Yochana, ya I think your class will definitely be full if you decided to teach!

Jessie Chua said...

yochana
u r very generous to share your recipe with us

sue said...

aunty lucy, did u used the oven fan function or without the fan to bake this tart . The top part of my filling always goes dry n harden compare to yr which are moist. Is there any tips to keep it moist and not dry n burnt.
thanks

Cheryl said...

Thank you so much for sharing your recipe Aunty Lucy.

Do you use salted butter unless otherwise specified? I have been using SCS but I realise my dough is often too oily to handle and I have to take small portions of dough out from fridge instead. May I ask what butter do u use?

yochana said...

Hi cherly,

Last time I used SCS butter and I normally buy straight from the importer but lately I find that SCS is having problem. It's too soft and oily so I stopped buying it anymore. I used Lurpak unsalted butter or you can try cheaper unsalted butter like Anchor. I do used Anchor too and it depends on what I'm baking. You can buy the 454 gm. Anchor unsalted butter from Phoon Huat.

rgds.

yochana said...

Hi sue,

When you cook your pineapple jam, don't cook too dry. Always left some space for the jam to dry up during baking. I normally use normal top and bottom heat for all my cookies and I place the tray in the middle shelf.

rgds

Anonymous said...

Hi Yochana
Please advise how to keep the BAKED pineappel tarts fresh after baking. I stored mine in an airtight container, after a day or 2 it kind of softened and did not taste as good as it just comes out from oven. Pls advise and I simply love your amazing blog. Keep up the gd work. Happy baking.
Yasmin Yeong

yochana said...

Hi yasmin,

Normally the pastry for pineapple will turn soft overnight due to the pineapple jam. Pineapple tart is supposed to have a soft pastry, not crispy in fact. So don't worry, it's just the norm to turn soft. If you like it crispy, eat it on the first day and leave the overnight ones for others to eat. *LOL*

rgds

Anonymous said...

hi aunty yochana!

can i know which kind of milk powder you're using?

thanks!

im new to your blog and i simply love it!

yochana said...

hi anonymous,

use any milk powder of your choice. I used Everyday milk powder and sometimes fernleaf,.

rgds

Irene Tan said...

Dearest Aunty Yochana

How long can the pineapple jam be kept in the fridge?

How can be keep the cookies best and for how long?

Regards
Fansi

yochana said...

Hi Fansi,

For pineapple jam, I normally cook 6 months or more before the cny. They can be kept for at least 2 months in airtight containers.

rgds

Chris said...

Hi Yochana,

I just cooked some pineapple iam today with the intention of using it only in 2 wks time nearer cny.When we take it out from the fridge next time,do we need to refry it 1st before putting it on the pastry or it can be used straight out from the fridge without refrying? Thanks

yochana said...

hi Chris,

no need to refry it again unless it's too wet to roll into a ball.

rgds

delia said...

Aunty,
I tried this recipe yesterday. It's very nice. One question about the pineapple jam. How long should we cook it? I cook it for more than an hour but there's still juice coming out. People told me that if the jam is not dry then it will be moldy after baking. I sieved out the juice rolling it into small balls. Do you think my tarts will be moldy later? Thanks.

yochana said...

Hi delia,

After grating the pineapples, drain away the juice but leave some and then cook till dry. Yes it will turn mouldy if it's not properly cooked.

rgds

ladybuggy77 said...

hi auntyychana,

its me again..kekee.. i wanna ask if i can omit the milk powder cos i dun have any at home ah.. can i replace by other thigns like egg or pasturised milk? this is my first time baking pineapple tarts, confused by different recipe.. ekekee

yochana said...

Hi ladybuggy77,

You can add in 25 gm. or more fresh milk will do.

rgds

Anonymous said...

Hi Aunty Yo, (just realise there's another Chris too). May i know where can I find the recipe for making the pineapple jam? Thanks, Chris (Wu)

Anonymous said...

hi

can i subsititute using children's milk powder?

Aunty Yochana said...

oh why not,

You can use children's milk powder too.

rgds

Anonymous said...

I tried to do this pineapple tart just now, but the dough always sticks to the cutter and i cant make out the shape, may i know what's wrong?

Aunty Yochana said...

Hi anonymous,

add in a little bit more flour till it's not sticky.

rgds

naomi said...

can i use pineapple essence instead of vanilla essence in this recipe, aunty? pls share more of your lovely cookie recipes aunty. it has been a long time. :)and thanks for this recipe

Aunty Yochana said...

Hi naomi,

yes you can use vanilla essence.

O.K. I will try to post as many recipes as I can.

rgds

naomi said...

thanks aunty :) you are a sweetheart

Anonymous said...

can i brush the cookies with ghee /milk or butter instead of egg?:)

Aunty Yochana said...

Hi anonymous.

no..don't brush with milk or ghee.

You must brush with egg or egg white.

rgds

hearts desire/Shi Yu said...

hi aunty yochana, i took a friend's mother's recipe but she didnt give me exact grams cos she use average and see if the dough is sticky enough to remain a dough shape and she uses eggs instead of milk but i've tried before her pineapple tarts, perfectly soft pastry and pineapple not too sweet & have a little sour in it, pineapple jam that were ready made. but i wonder what is the difference btw eggs and milk in the recipe?

Aunty Yochana said...

Hi Shi Yu

I can't understand your question.

rgds

Anonymous said...

Hi Aunty Yochana
What type of milk powder you used for the recipe?
Is it any type of milk powder?
Can Nespray powder be used in the recipe?
Thanks.

Aunty Yochana said...

hi anonymous.

any brand of milk powder will do.

rgds

Anonymous said...

hi aunty yochana,
can i used this dough to do as closed tarts instead of open?

regards
elaine