Wednesday 11 February 2015

Cheesy Pineapple Tarts - Goat shaped 芝士凤梨酥- 山羊造型 (中英食谱教程)

Just one more week to the Lunar New Year and we will be welcoming the Goat Year. I have seen many bakers baking the lovable sheep cookies but I wanted to do something different. So, I put on my thinking cap and ponder on how to transform my round pineapple tarts into a goat shape. Finally, I work out something this afternoon and here's sharing with you my new creation of a goat pineapple tart. Hope you like it! 

我们即将迎接羊年的来临,心想做些羊造型的年饼。在网上看到很多网友都做了可爱绵羊造型的酥饼,但我想与众不同。想了好几天,今天下午终于让我想出怎么做出山羊的造型了,就迫不急特地烘焙了这些山羊入口即化的凤梨酥。在这跟你分享我的独家创作, 希望你会喜欢。也祝大家在羊年洋洋得意,新春飞扬,喜气洋洋,扬眉吐气,青春洋溢,羊年行大运。

Cheesy Pineapple Tarts - Goat shaped  
(english recipe adapted from here, 中文食谱由Baking Taitai翻译) 

Ingredients: (makes 50 pieces x 10g dough) 
175g unsalted butter
50g condensed milk
235g plain flour (I used Blue Jacket patent flour, an all purpose flour*)

1 egg yolk from large egg (I used 65g egg)
25g Parmesan cheese powder * (you may replaced with plain flour if making original melt-in-mouth pineapple tarts) 

Egg Wash : 1 egg yolk +1 tsp milk

400g Pineapple paste (50 x 8g)

*Marie of Blue Jacket Flour has passed me some premium flour (水手牌麵粉) from Taiwan to try out. The 'Blue Jacket flour' is made from top milling grades of hard red spring wheat (CWRS) from Canada and its water absorption rate and stability are superior than many other brands on the market.  It is positioned as the flour with the same quality like the Japanese premium brands yet at a more competitive price. 
It is now available in Singapore retailing at Kitchen Capers, Grocer Tai's and Blue Jacket Flour online store. Click here for more details.

175克 无盐牛油  
50克   练奶 

235克 中筋面粉 (我用水手牌粉心粉- 中筋面粉)
1个        蛋黄 ( 我用65克鸡蛋)
25克      芝司粉  *(可用中筋面粉取代,做原味入口即化凤梨酥)
表层涂面: 蛋黄 1个 + 1茶匙牛奶

400克 黄梨馅 ( 50 x 8克)


1. Mix the flour and parmesan cheese well together. 

2. Cream butter and condensed milk till light.

3. Add in egg yolk, and beat until combine.

Simply loves the 'Tovolo Silicon Yolk Out' which separates the egg yolk from the white so easily! 

4. Mix in flour and cheese powder, mix till become a soft and not sticky dough.

5. Divide the dough into balls of 10 grams each and divide the pineapple filling into balls of 8 grams each.

6. Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal.

7. Shape into a goat or as desired. 


Baking Taitai's 2015 CNY Creation

8. Apply egg wash on the pineapple tarts. Bake in preheated oven at 160 degrees Celcious fan forced for 15 mins or until golden brown.

9. Cool completely before storing in an airtight container.
9。 取出放在凉网上待凉后,放进密封盒收藏。


Personal notes 小笔记:
This parmesan cheese flavoured pineapple tarts taste cheesy and I like it. Any cheese lovers will definitely love it too! I tried using this creaming method to make plain ones without the cheese, those who have sample it find it too sweet and not as fragrant as compared to my personal pineapple tart recipe using the rub-in method taught in my baking workshop. If you are making plain ones, would advise to reduce the condense milk and increase the butter amount so that it will be less sweet and more fragrant. 

I am linking this to Cook & Celebrate: CNY organised by Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and Diana from the Domestic Goddess Wannabe

as well as

Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether 

as well as 

Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest FacebookInstagram and Youtube for the latest  updates. 

The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”

© Copyright 2015


Karen Luvswesavory said...

Hi Cheryl, oh I like these goat shaped pineapple tarts .... cos mine looked like baby boys .. ha ha!

Victoria Bakes said...

Meehhhhh....... U r a genius to think of shaping ur tarts this way Cheryl! I'll be wondering how to start eating these!! Btw, we are having this Valentine's Day cookie bake where a few of us are gonna post and link up V day's themed cookies this Saturday.. Love to have you join us too :)

Thanks for linking to Best Recipes

LY's Kitchen Ventures said...

Lovely goaty pineapple cheese tarts!

Baking Taitai said...

Thanks Karen, your baby ones look cute too!

Baking Taitai said...

Thanks Vic, Fion has message me 2 weeks ago about the V day's cookie link up, will surely join in the fun! :)

Baking Taitai said...

Thanks sis!

Zoe said...

Hi Cheryl,

I can see so much love and effort in making these lovely pineapple tarts... and in just one mouth, one goat is gone! You are so dedicated with your baking.


向日葵葵 ~ Sunflower Grace said...

Cheryl, these are super are very creative.

mui mui said...

Hi Cheryl,
You are awesome. These goat pineapple tarts are so cool!
I wish I can have some from you :p

Kimmy said...

Hi Cheryl, you are very creative. The 'goat' pineapple tarts look so real and cute. Nice and 'sayang' to bite it, hehehe! Happy Chinese New Year to you and family.

DomesticGoddessWannabe said...

haha, very cute! You really are very creative! Happy New Year to you, Cheryl!

mui mui said...

Hi Cheryl,
Happy Chinese New Year to you and your family!

QembarDelites said...

Really cute goats! I have yet to try this recipe, bookmarked for next year! Gong xi fa cai to you:)

Fion said...