Kali ini kita buat tart nenas nyonya pula. Dah lama teringin nak buat tart nyonya ni, bila terkenang prosesnya yang panjang dan memakan masa, jadinya selalu tertangguh. Inilah dia, hasil tart nenas nyonya yang rasa dan teksturnya unik dan istimewa. Cara membuat dohnya lebih kurang sama seperti membuat pastri shortcrust, tanpa susu. Tart nenas nyonya yang asli menggunakan marjerin Planta, saya menggunakan Buttercup untuk resepi ini. Kalau anda ada bajet lebih boleh juga pakai mentega berkualiti tinggi untuk rasa yang lebih bersusu dan berlemak. Pastrinya lebih nipis dan agak rangup atau flaky, bukan jenis yang cair di mulut. Pastrinya juga tidak manis ya, hanya menggunakan sedikit gula. Peminat tart nenas kalau rajin bolehlah cuba versi tart nenas ini ya.
Selamat mencuba!
Jumlah tart : Anggaran 60 keping
JEM NENAS :
2 biji nenas kampung moris (anggaran 1.2 kg tanpa kulit tanpa terasnya)
Anggaran 180 gm gula pasir (sesuaikan mengikut kemanisan yang diingini)
2 biji bunga lawang
1 batang kayu manis saiz kecil
5 biji cengkih
2 helai daun pandan (simpul)
Hasil Jem anggaran 500 gm
PASTRI :
440 gm tepung gandum | 3 dan 1/2 cawan
22 gm gula icing | 2 sudu besar
1/4 sudu teh garam
250 gm marjerin/ mentega bergaram sejuk | 1 cawan dan 2 sudu besar (saya cadangkan dinginkan marjerin 20-30 minit sebelum digunakan)
3 biji kuning telur gred B
1/2 sudu teh esen vanilla
15 ml air sejuk dari peti ais | 1 sudu besar
SAPUAN : 2 biji kuning telur gred B + 1/2 sudu besar susu
SUHU MEMBAKAR : 160℃, 30-40 minit, api atas bawah (kipas matikan), sehingga berwarna keemasan. Panaskan ketuhar 15 minit sebelum membakar.
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This time let's make Nyonya pineapple tart. This is my long standing baking project, postponed over time as the making process requires hard labor. So here it is, my version of nyonya pineapple tart, unique in flavor and texture! The process of making the pastry is almost similar to make shortcrust pastry, that resulted in slightly crispy and flaky tart pastry. It is simple, without milk and custard powder. The original version uses Planta margarine to make the pastry, I used Buttercup. You are free to use salted pure butter if you have extra budget. The pastry is thinner, a bit crispy and flaky, not the melt in your mouth type. If you're a fan of pineapple tart, it is worth to try.
Happy baking!
Yields : About 60 pcs
PINEAPPLE JAM :
2 Morris pineapples (about 1.2 kg without skin and the core)
About 180 gm sugar (adjust according to your sweetness)
2 star anises
1 small stick cinnamon
5 cloves
2 pandan leaves (knotted)
Yields about 500 gm pineapple jam
PASTRY :
440 gm all purpose flour | 3 and 1/2 cups
22 gm powdered sugar | 2 tbsp
1/4 tsp salt
250 gm margarine/ chilled salted butter | 1 cup and 2 tbsp (I recommend to chill margarine 20-30 minutes before use)
3 medium egg yolks
1/2 tsp vanilla essence
15 ml chilled water | 1 tbsp
EGG WASH : 2 medium egg yolks + 1/2 tbsp milk
BAKING TEMPERATURE : 160℃, 30-40 minutes, top and bottom fires (fan off), until golden brown. Oven preheated 15 minutes.
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