Chinese New Year is just around the corner and 2017 is the year of the Rooster in the Chinese zodiac, so this year I decided to make my traditional pineapple balls in the shape of little baby roosters. But these little cuties were all made by my husband and son! Really enjoyed doing these together with them.
I have used this recipe for several years now, simply because I find the taste and texture soo good! If you get this right, they basically melt in your mouth, and has a rich buttery taste. I recommend using a high quality butter as it will definitely make a difference.
|Baked in 2017 - year of the Rooster |
40g castor sugar or icing powder
1 egg yolk
1/4 tsp vanilla essence
Ingredient C (sieved)
300g plain flour
25g custard powder
1/2 tsp salt (omit this if you use salted butter)
1-2 egg yolks (beaten)
8g of pineapple paste roll into balls
11g of dough as the outer crust
1. Whisk ingredient A till creamy.
2. Add in ingredient B and quick whisk it.
3. Fold in ingredient C and mix well to form a dough.
4. Chill in fridge for 20 minutes.
5. Form small ball from that chilled dough (approx. 11g each) then slightly flatten to wrap up the pineapple ball. Seal and roll into a round shape. Place them on small liners and glaze with beaten egg yolk.
6. Bake in preheated oven 180degree celsius for about 20mins.
1. Above recipe is for 500g pineapple paste, double up if it is for 1kg paste. For 1kg paste, i made about 80-85 balls.
2. The baking time varies depending on individual oven. Mine was done at 165degree
celsius for 18 minutes only.
3. Made this recipe with my fellow Singaporean bakers. I personally feel if you like more buttery fragrant taste - use SCS butter. Otherwise i would prefer golden churn or president butter for this recipe.
|Baked on 20th Jan 2018|