Thursday, January 19, 2012

Pineapple rolls (Nastar) 凤梨酥, Happy Lunar New Year


I think is time for me to "Sou Kong" and take a short break from blogging and enjoy the Dragon New Year. Yesterday i did my last batch of baking (maybe not the last, i'm not sure ^_^)of pineapple rolls. I still using back my old recipe and made little changes and resulted a very flaky and buttery pineapple rolls. So far, I have not seen a pineapple tart or rolls that same like my recipe which requires only 4 ingredients, Butter, Condensed Milk, Flour and Egg yolk, cheap and easy ! The other day Jane came over to my house, and I heard she talked to someone who asking for pineapple tart recipe, and she told her to use Sonia's condensed milk pineapple tart recipe, hahaha!



Pineapple rolls (Nastar) 凤梨酥


Pineapple rolls (Nastar) 凤梨酥


A bamboo green plant given by Jane..
Pineapple rolls (Nastar) 凤梨酥


Pineapple rolls (Nastar) 凤梨酥



Pineapple rolls (Nastar) 凤梨酥
(recipe source: by Sonia a.k.a Nasi Lemak Lover) , makes around 170pcs


Pineapple rolls (Nastar) 凤梨酥350g butter
100g condensed milk (I use F&N  Sweetened creamer Vitaminised)
510g plain flour / all purpose flour
2 egg yolks


2 egg yolks, for egg wash


700g Pineapple filling (homemade or store-bought)


Method
1. Cream butter and condensed milk till light.
2. Add in egg yolk one at a time, and beat until combine.
3. Mix in flour, mix till become a soft and not sticky dough.
4. Put dough into a Nastar mould and press out into strips about 5-6cm long.
5. Place pineapple jam filling on the edge of a strip and make a small elongated roll.
6. Cut off excess dough, brush with egg glaze.
7. Bake in preheated oven at 170c for 15-18mins or till golden brown.
8. Cool on wire racks before storing.



Pineapple rolls (Nastar) 凤梨酥


Pineapple rolls (Nastar) 凤梨酥



I would like to take this opportunity to wish all of you A Happy and Prosperous Lunar New Year. May the year of Dragon bring all of you good luck, health and happiness !!


新年快乐,万事如意,龙年行好运哦!恭喜恭喜!

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