(makes 70 to 80pc)
Ingredients
250g SCS butter
50g icing sugar
2 egg yolks
1/4 tsp salt
350g top flour sieved together with 50g corn flour
250g SCS butter
50g icing sugar
2 egg yolks
1/4 tsp salt
350g top flour sieved together with 50g corn flour
2
egg yolks for glazing
1
packet of Redman PREMIUM pineapple paste from Phoon Huat
Method
Mix
butter and sugar well. Add in eggs and salt and mix gently.
Fold in flour with wooden or metal spoon. Do not use hand and do not fold too vigorously because we do not want the butter to melt.
Leave the pastry in the fridge for 30 min and it is ready to be used.
Fold in flour with wooden or metal spoon. Do not use hand and do not fold too vigorously because we do not want the butter to melt.
Leave the pastry in the fridge for 30 min and it is ready to be used.
Roll
pineapple paste into balls.
Use hands to flatten pastry gently and wrap it around the pineapple. Shape into balls.
Use hands to flatten pastry gently and wrap it around the pineapple. Shape into balls.
Place
into the little paper cups.
Finish with egg yolk glaze on top.
Finish with egg yolk glaze on top.
Bake
at 180 degrees for around 22 to 25 min. Usually my subsequent batches need a
shorter baking time.