Pineapple Tarts Filling

Since my last post on pineapple tarts, I've received a few emails asking me about the filling--how it looks, the texture, the inside of the pineapple tarts--and I thought I would share this picture of pineapple tarts filling with you. A perfect pineapple filling should be golden brown in color, with a sticky texture. The golden hue comes from the sugar added during the cooking process. Last night, I made another two trays of pineapple tarts and converted them into pineapple shortcakes by adding 1 tablespoon of vegetable shortening. Oh my, what a phenomenal improvement--the pastry was soooooo crumbly it practically melted in my mouth. Needless to say, I finished all of them, again! What about the 7 pounds I lost? Well, I've gained back 4...time for more salad and tofu! *wink* View the inside of the pineapple tart after the jump.... To read the original post and get the complete recipe of pineapple tarts, please click here. Continue Reading "Pineapple Tarts Filling"

Recipe: Pineapple Tarts/Pineapple Shortcakes (凤梨酥/菠萝酥)

(Click the above to view 7 pictures. Best viewed with Internet Explorer 7.) It worked. My self-imposing carb-free and sugar-free diet worked. Remember that annoying "I lost 40 pounds in 2 weeks" Google ad showing at the bottom of my post? Now, I can proudly have a banner up that says "I lost 7 pounds in 3 days!" All it takes was discipline, really. After 3 days of eating organic greens, tofu, fruits, and soups, I developed a critical craving for carb and sugar--I needed a kick to my bland palate, I needed something loaded with carb, hopefully sweet and sinfully buttery. Then, I thought about the various pineapple tarts recipes that I have been saving for months. What a brilliant idea! Pineapple tarts have gotten everything that I was craving for: carb, check; pineapples, mmmm yum; sugar, oh yeah; butter, hell yeah! And hence, two trays of buttery, sweet, flaky, delicious, and beautiful pineapple tarts were born in my kitchen. Thanks to my Malaysian friend Mandy at Fresh from the Oven, I couldn't get enough of them, and I am definitely saving her recipe for good... (Pineapple tarts/凤梨酥/菠萝酥 are commonly baked for the celebration of Chinese New Year festival in Malaysia and Singapore. In Taiwan, pineapple tarts/凤梨酥 are exceedingly popular but the recipe calls for shortening and milk powder and taste slightly different. Because shortening is used in the Taiwanese version, they are also called pineapple shortcakes. ) Making these pineapple tarts (凤梨酥/菠萝酥) takes some patience, especially with the pineapple filling. As with every single baking project that I have undertaken, I cheated and took some shortcuts and luckily they worked out. The pineapple tarts looked so photogenic I just had to put in some extra efforts to make them picture perfect, and I think they turn out to be quite Donna Hay worthy. What do you think?*wink* (Don't forget to read the comments section of this post; things get a lot more interesting--and controversial--there.) Recipe: Pineapple Tarts Adapted from Fresh from the Oven (Makes 24 tarts) Ingredients: For the pasty filling: 2 1/2 cups all-purpose flour 2 sticks butter (I used Challenge brand, which is recommended by Saveur magazine as one of the best butter brands in the US) 1/4 teaspoon salt 2 egg yolks 4 tablespoons confectioners' sugar/icing sugar 2 tablespoons cornstarch 1 tablespoon vegetable shortening (optional but it will make the tarts extra crumbly) 1 egg yolk (lightly beaten for egg wash) For the pineapple filling: 2 cans (20 oz can) sliced pineapples 10 tablespoons sugar (more or less to taste) 1 teaspoon cornstarch (mixed with 1 teaspoon water) Method: Using low to medium heat, cook the drained crushed pineapple and sugar until most liquid has evaporated, and the filling turned golden. Stirring constantly using a wooden spoon to avoid burning. Taste, and add more sugar when needed. Add in the cornstarch to thicken the mixture. Set aside and let it cool in the fridge. Sieve the flour, corn flour, salt and sugar into a medium bowl. Beat butter in a mixer until it turns light in color and fluffy. Add in egg yolks until well combined. Slowly beat in the flour mixture until just combined. Divide the pastry dough and pineapple filling each into 24 equal rounds. Flatten the pastry dough with the palms and put the pineapple filling in the middle and use the dough to cover the filling. Use your palms to round it up and then shape it into a roll about 1.5 inch long. Use a fork to make criss-cross patterns on the tart and then brush it with the egg wash. Preheat the oven for 350F and bake for 20-25 minutes or until light brown. My shortcuts: For the butter, I didn't cream it with the electronic hand mixer. I nuked it in the microwave for 10 seconds and then mix everything together with hands. I know this is not the best shortcut because the heat in the butter might "cook" the flour. For the pineapple filling, drain the pineapple slices and then squeeze the extra water/juice with your hands. If you don't, it's going to take you an hour or more to make the pineapple filling. I didn't crush the pineapple slices manually, I dropped them into a mini food processor and blend them for 10 seconds. I didn't use low to medium heat to cook the pineapple fillings. I use high heat (but stir continuously) and then lower to medium heat. I don't have patience for low heat. Note: Please use the shortcuts above with caution. It worked out for me, but I would advise you to follow the proper instructions instead of cheating like I did. ;) Continue Reading "Recipe: Pineapple Tarts/Pineapple Shortcakes (凤梨酥/菠萝酥)"

Recipe: Baked Almond Tea with Puff Pastry (酥皮杏仁茶)

(Click on the image above to view the complete photoset of 7 pictures) I hate cold weather. There I said it, I haaaaaaaate cold weather. Thanks to Blame it on my tropical blood, I dread cold temperatures. Winter makes my face crease like a dried prune and my winter wardrobe of fleece, wool, sweaters, jackets and such make me look--and feel--utterly frumpy and unattractive! I love warmth and sun--80 degree Fahrenheit and 80% humidity is my natural habitat. While most people shuns away from humidity, I for one think that humidity does wonders to my complexion--it makes my skin looks perfectly dewy and glossy (perhaps it's SWEAT?!). I digress... So, when it comes to cooking during this time of year, I only have one thing in my mind: foods that make me warm. Other than my claypot dishes, this baked almond tea with puff pastry (酥皮杏仁茶) has been an absolute life-saver, especially during those cold mornings and nights. I learned this from a Chinese restaurant near where I live. While it might seem hard to prepare, it's actually quite easy to make this baked almond tea with puff pastry (酥皮杏仁茶) with store-bought ingredients such as puff pastry sheets, almond powder, and canned ginkgo nuts. It's great sipping the almond tea while munching away the crispy and flaky puff pastry, with a magazine or newspaper in hand. And that's when I feel that I might actually start to like cold weather. *wink* Other bakes goods/recipes that go well with Baked Almond Tea with Puff Pastry (酥皮杏仁茶): Shortbread Cookies Mini Portuguese Egg Tarts Banana Nut Muffins Lemon Chiffon Cake Recipe: Baked Almond Tea with Puff Pastry 2 servings Ingredients: 5 tablespoons sweetened almond powder 1 teaspoon honey 10 ginkgo nuts (canned) 1 cup water 1 puff pastry sheet (thawed and cut into two 4.5 in. x 4.5 in. squares) Method: Preheat oven to 400 degree Fahrenheit. Bring one cup of water to boil and add in the almond powder, ginkgo nuts, and honey. Stir well and set aside. Transfer equal portion of the boiled almond tea into two regular soufflé dishes. Top the soufflé dishes with the puff pastry squares. Stretch the puff pastry square to cover the dish opening tight. Bake for 12-15 minutes or until the puff pastry turns golden brown. Serve hot. Cook's Notes: You can get both almond powder and canned ginkgo nuts at Asian food stores. Fresh ginkgo nuts (pictured above) can be used. Use a nut cracker to crack the shell, then remove the skin and soak the ginkgo nuts in water for a few hours (to soften them) before use. Continue Reading "Recipe: Baked Almond Tea with Puff Pastry (酥皮杏仁茶)"

Recipe: Red Bean Paste Pancakes (豆沙锅饼)

This is the last of my red bean paste recipes. Truth be told, I didn't really have a recipe of my own so I referred to my Chinese cookbook "Yan Kit's Classic Chinese Cookbook." The recipe is pretty good, except one flaw. If you look at my pictures, you will notice that my pancakes were thick, really thick. A good pancake should be thin and comes with crispy skin, with ample filling of red bean paste... Other than being thick-skinned, I think the recipe works just fine. I adapted the original recipe slightly so that the pancake batter is lighter. Recipe: Red Bean Paste Pancakes (Adapted from Yan Kit's Classic Chinese Cookbook) Ingredients: 1 large egg, lightly beaten 5 tablespoons all purpose-flour5 1/2 tablespoons water 4 tablespoons canned red bean paste 1 tablespoon sesame seeds Cooking oil for deep frying Method: In a mixing bowl, blend the egg, flour, and water together to form the batter. Divide the batter into 2 equal portion. Put a smear of oil on an 8-inch flat, non-stick frying pan and wipe all over with a paper towel. Pour all but 1 teaspoon of one portion of the batter into the frying pan and tilt it to let the mixture run evenly to the edges, forming a thin layer. Cook over low heat for about 2 minutes, or until it becomes a thin pancake but without any brown spots. Do not turn the pancake over. Loosen the edges and using a spatula, lift the pancake to a lightly oiled plate or a flat surface. Make the other pancake the same way. Spread 2 tablespoons of the red bean paste across the middle third of each pancake, leaving about 1 inch at either end. Fold the near flap over the bean paste and the side flaps inwards and then the far flap over towards the center. Seal with a little of the leftover batter smeared on the edges. Smear sesame seeds on the surface of the pancakes. Seal with the leftover batter. Heat the wok or deep fryer (to 350 degree) and deep fry the pancakes until they turn golden in color. Remove the pancake from the oil and drain on paper towels. Cut each pancake into strips and serve immediately. Continue Reading "Recipe: Red Bean Paste Pancakes (豆沙锅饼)"

Red Bean Paste Steamed Buns / Tau Sar Bao (豆沙包)

This is my second creation using red bean paste. It's still amazing to me that I made three completely different Chinese desserts using just a can of red bean paste...it's such a versatile ingredient. There are many different kinds of bao or steamed buns, but one of my absolute favorite is Tau Sar Bao (豆沙包). When I was little, my aunt used to make them for me. They were great afternoon snack for the family and I would watch and help her whenever she made them. She would knead the dough patiently--and wait for hours for it to rise--before it was ready for the filling. She told me that her secret ingredient was milk (instead of water for the dough), and that milk made the buns extra fragrant. Other than that, her homemade red bean paste was very dark in color (almost black) with a smooth as silk texture. I learned from her that the darker the red bean paste, the better the taste and I couldn't agree more with her on that. One of these days, I will have to learn the secret recipe from her... Anyway, here is my cheated version using canned red bean paste and off-the-shelf steamed bun mix. There is really not much of a recipe to share here as I just followed the instructions of the steamed bun mix, filled the dough with the red bean paste, and steamed. (Click here to see Steamy Kitchen's picture of the steamed bun mix.) The red bean paste didn't ooze out of the steamed bun like a flowing lava but this is just as good as it gets. Note: My buddy and partner-in-crime (I will have to tell you more on this soon!) Melting Wok bought me the bamboo steamer, I just loooove it so much because now I can make dim sum at home. :) Continue Reading "Red Bean Paste Steamed Buns / Tau Sar Bao (豆沙包)"

Recipe: Souffle Egg White Balls with Red Bean Paste (高力豆沙)

Most people got the answer right; yes, my secret ingredient is red bean paste. Red bean paste or 红豆沙 is widely used in Chinese cuisine and Japanese cuisine for many dessert dishes. I must confess that I have never made these red bean paste souffle balls or 高力豆沙 at home. A classic Shanghainese dessert, I have had them at restaurants in Shanghai, Hong Kong, San Francisco, and most recently, in a private party at Mr. Chow Beverly Hills (I don't think it's on the regular menu). I simply love them but haven't come across this highly addictive dessert anywhere else in SoCal. If you know of any restaurants that serve these, do let me know. For the recipe, I actually stumbled upon it on a Chinese forum. I will have to warn you that they are not easy to make at home and do require an ice cream scoop for shaping as well as a deep fryer for frying. I didn't use either so my souffle balls were flat instead of looking like this. Well, at least they do look cute on my blog. Click here for more pictures... Recipe: Souffle Egg White Balls with Red Bean Paste (高力豆沙) Ingredients: 150g red bean paste 5 egg whites 50g all-purpose flour 50g corn starch Method: Make the red bean paste into small balls. Beat the egg whites with an electronic hand beater until frothy. Add flour and corn starch to the egg whites and mix well. Use an ice cream scoop to shape the souffle balls (with red bean paste in the middle). Heat up the deep fryer to 375 degree and deep fry the souffle balls until they turn light brown. Dish out and sprinkle powdered sugar on the souffle balls. Serve warm. Continue Reading "Recipe: Souffle Egg White Balls with Red Bean Paste (高力豆沙)"