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简体中文 English

Lychee Pineapple Tarts

INGREDIENTS

Main Dough

115g Prima Hong Kong Flour
45g Sugar
12g Milk Powder
1g Baking Soda
1g Baking Powder
70g Softened Unsalted Butter
10g Condensed Milk
18g Egg Yolks
0.5g Lychee Flavour
0.4g Pink Colouring

Filling

270g Pineapple Jam
30g Lychee Bits

 

PROCEDURE

DOUGH PREPARATION

  1. Sieve together all of the dry ingredients and set aside.
  2. Whip up the butter and condensed milk at low speed until it becomes softened and well-combined.
  3. Add in flavour and colouring until combined.
  4. Add in the flour mixture and mix until dough colour is evenly distributed.
  5. Add in egg yolk until a dough ball is formed. Let it rest in the fridge for at least 30 minutes.

FILLING PREPARATION

  1. Drain away the syrup from a can of lychee fruits. Dab the lychee pieces dry and chop them up into smaller bits.
  2. Mix together the lychee bits and pineapple jam by hand, until they are well-combined. Chill the filling inside the fridge for at least 1 hour for easy handling.

BAKING

  1. Pre-heat oven to 165°C. Line baking trays with silicone mats.
  2. Divide the dough and the filling into 15g each.
  3. Wrap the filling inside the dough and roll them into round-shaped balls.
  4. Line the dough balls on the baking trays and bake at 165°C for 18-20 minutes.
  5. Cool and serve.