Pineapple Rolls

This year I am not going to buy pineapple rolls from outside. I would like to make my own pineapple rolls for the first time.

I bought the ready made pineapple filling from BWY and will make my own pastry for the pineapple rolls. :D

Here is the recipe shared by my hometown friend.

Baking Temperature: 170C
Baking Time: 20 minutes
Yield: 75 pcs

Ingredients:
1kg    Ready Made Pineapple Filling (* I have 1/3 of the package left)

For Pastry:
250g  Butter
40g    Icing Sugar
360g  Superfine Flour
60g    Milk Powder
2 tbsp Fresh Milk
1        Egg Yolk
1        Egg White (for glazing)


Method:
(1) Beat butter and icing sugar till light and fluffy.
(2) Add in egg yolk and beat well.
(3) Fold in superfine flour and milk powder. Mix well.
(4) Add in milk and mix to form a soft dough.
(5) Roll the pineapple filling at 7g each.
(6) Roll the dough into small ball at 8g each and flatten it to wrap each pineapple filling.  Roll up into oval size.  Leave rolls on lined baking tray. Glaze the surfaces with egg white.
(7) Bake at 170C for 20-25 minutes. Cool well and store in airtight container.

Pandan Layer Cake - Failed Attempts

22 Dec 2011

It was my first time to make pandan layer cake. 8 inch cake was successfully baked by using sponge cake mix. However, the cake tasted too sweet. I was trying to make the pandan custard layer with following recipe. Maybe I did not cook the mixture till it became thick and straightly assembled them. Yes, it was floating, which I put one pan on top of the cake. I did not happen to think that the mould was too shallow and it was overflowed when I put the pan on top of the cake. I waited 2 days for the cake to form, but the custard layer was still very watery.

Sigh ...

Ingredients:  
(A) Cake (it ended up too sweet)
250g sponge cake mix
4 eggs
50ml water
50ml cooking oil

(B) Pandan Custard
(i)
150g sugar
1/2 tsp salt
50g Hoen Kuew flour

(ii) 
2 eggs
1tsp pandan essence

(iii)
100g pandan juice
300ml coconut milk
1L water (not sure it is too much over here, which I cooked the mixture for 30 minutes and still not became thick mixture)


As a conclusion, my cake and the custard were totally disastrous. :(

    
  

4 Jan 2012

I was trying to make pandan layer cake again. The outcome was slightly better than the previous one. Still the custard was having problem. I changed to another recipe and the custard dried and hardened too fast until the cake was not sticked to it.

Ingredients:  
(A) Cake
200g sponge cake mix
4 eggs
60ml pandan juice
50ml cooking oil

(B) Pandan Custard (dried too fast and too thick)
200ml pandan juice
80ml water
200ml coconut milk
85g Hoen Kuew flour
150g sugar

Maybe this time the water should be increased to 500ml instead.

 

Cornflakes Cookies

Happy New Year to everyone! I will be busy with my daughter starting 2012 as she is starting her kindy class this year.

Chinese New Year is 3 weeks away from now. I am preparing the new year cookies as usual. Yesterday I made cornflakes cookies from Weekend Kitchenette. I did not cut the sugar this time. It is just a little bit sweet if you are not a sweet eater.

Oven Temperature: 160C
Baking Time: 20 minutes
Yield: about 180 pcs with melon scoop


Ingredients:

250g   Butter
150g   Castor Sugar
1         Egg
1         Egg yolk
350g   Self Raising Flour
1/2tsp Vanilla Essence
350g   Cornflakes (coarsely crushed)


Methods:
1) Cream the butter and sugar until light and fluffy.
2) Add in egg slowly in the butter mixture, then only egg yolk. Beat until mix well.
3) Add in vanilla essence and mix well.
4) Fold in sifted flour and cornflakes.
5) Roll the dough with melon scoop and put in the small paper cup.
6) Bake at preheated oven at 160C for 15-20 minutes.