Wednesday, August 3, 2011

Making Pineapple Rolls

My husband was out-stationed and my plan to do my work was shattered when the internet connection at home suddenly cut off at about lunch time yesterday. No internet connection. No husband around. Not much work could be done without internet. Simply f.r.u.s.t.r.a.t.i.n.g. I don't mean to be an utter bitch because of the internet problem I had since yesterday, but I really, really cannot live peacefully without internet these days. I feel disabled without internet connection on my normal working week days.

After calling the in-charge telecom provider several times in a day to resolve the internet connection in my house, NOTHING happened, until now. Oh, that said, I am temporarily borrowing my husband's office to do some work as his office's internet connection seems to work just fine and he is not in town. *Good thing that the office belongs to Dad-in-Law* In addition, during this lunch hour, I would like to quickly blog a bit as well (while I can enjoy the precious internet connection here)!

Back to yesterday's late afternoon story - I waited and waited, but the internet problem at home still persisted. At about 4pm I decided to keep myself busy, or I'd get crazy by doing nothing.

Although Chinese New Year and Christmas are still far away from August, I chose to test myself in making some cookies that are more complex than butter cookies. I went ahead with making Pineapple Rolls, a popular small and bite-sized pastries with pineapple jam.

My pineapple rolls before I glazed with beaten egg yolk and put them in the oven.

Pineapple Rolls

  • 135gr Unsalted Butter/Margarine
  • 30gr Icing Sugar
  • 2 Egg Yolks
  • 180 gr Flour
  • 2 Tbsp Corn Flour
  • 1 Tbsp Milk Powder
  • 1 Tsp Vanilla Essence
  • 400 gr Pineapple Filling
  • 1 Beaten Egg Yolk, for glaze

  1. Combine the flour, corn flour and milk powder in a dry container. Set aside.
  2. Cream the butter, icing sugar and vanilla essence with high-speed electric mixer.
  3. Add in the egg yolks one by one to to the butter mixture whilst still mixing
  4. Stop the mixer and pour the flour mixture into the butter and egg yolk mixture slowly by using spatula or wooden spoon. Don't fold the dough with our hands or the dough gets wet.
  5. Put the crust pastry into pineapple tart molder cutter. Cut the pastry for about 4-5 cm in length. Place the pineapple filling on top of the cut pineapple crust pastry and roll carefully.
  6. Glaze the pineapple rolls with the beaten egg yolk to create the shiny and smooth effect.
  7. Bake until the rolls are light brown for about 15 minutes on a preheated oven (160-170 degree Celcius).
  8. Serve cool.

Here is an important tip in creating the pretty looking pineapple rolls which I missed out yesterday. I figure that it is important to have the correct proportion of pineapple filling and pastry when rolling the pineapple rolls. If there is leftover pastry after rolling each pineapple roll, cut it out. Roll each of them to a just nice shape.

To conclude, my pineapple rolls yesterday were yummy and sweet! The final products tasted so good when munched in the mouth.

Can't wait to let my husband taste them tonight. Hope he likes them!

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