Pineapple tart/Bánh dứa

2017-02-23-12-00-46

Ingredients/Nguyên liệu
165g bơ lạt/unsalted butter
50g sữa đặc/condensed milk
255g bột mì/plain flour
1 lòng đỏ/egg yolk
Nhân mứt khóm sên và vo viên tròn/ You can buy the pineapple filling or make your own by cooking blended pineapple and sugar on low heat with frequent stirring until thickened and you can shape it into balls.

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Pineapple jam for filling – home made is better as it’s easier to control the sweetness.

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From the left: how to wrap the dough to completely enclose the pineapple jam ball.

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Once shaped into a ball, make markings for decorations.

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My “pineaplles” 🙂

Cách làm
1. Đánh bông bơ và sữa đặc
2. Cho lòng đỏ vào, đánh đều
3. Cho bột vào trộn đến khi đều, quyện thành khối là ngưng
4. Chia bột ra bao nhân khóm, vo thành viên tròn, tạo vân trên mặt bánh
5. Quét mặt bánh với lòng đỏ trứng pha với tí sữa tươi
6. Nướng bánh 180°C trong khoảng 15-20 phút hay đến khi vàng là được. Để nguội rồi cất trong hộp kín

Method
1. Beat butter with condensed milk
2. Add egg yolk and beat well
3. Add flour and beat just until it forms a dough. Don’t overbeat it.
4. Divide the dough and wrap pineapple fillings.
5. Brush surface with egg yolk mixed with a little bit of milk.
6. Bake at 180°C for 15-20 minutes or until golden. Let cool and keep in airtight container.

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Baked, golden and deliciously fragrant!

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These are great when enjoyed with a cup of hot tea!

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