Nyonya Pineapple Tarts 'Kue Tair' (Part 2 - The Tarts!) l Tat Nenas Nyonya Yang Cantik Sedap Sekali
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- เผยแพร่เมื่อ 22 พ.ค. 2023
- Tart nenas adalah satu kemestian untuk Tahun Baru Cina dalam keluarga gua. Walaupun agak teliti dan memakan masa untuk dibuat tetapi hasil tart yang wangi, sedap dan cair di mulut membuatkan semua usaha sangatlah berbaloi.
Resipi ini benar-benar lazat dan mestilah disimpan ya. Resipi ini menghasilkan 20 tarts dengan rasa jem yang tak terlalu manis. Memang terbaik!
Sila tonton video untuk langkah terperinci dan petua dalam membuat tart ini.
Bahan-bahan
250gr tepung gandum
125gr mentega/butter masin
2 biji kuning telur (saiz A)
40ml air
170g jem nanas
Egg wash
1 kuning telur
1 sudu kecil susu
Acuan tart bersaiz sederhana (saiz yang berbeza memberikan hasil yang berbeza)
Bakar pada suhu 160 darjah celcius dalam ketuhar yang telah dipanaskan, Bakar selama 25 hingga 30 minit. Laraskan mengikut ketuhar masing-masing.
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Pineapple tarts are a must for Chinese New Year in my family. Even though they are laborious to bake but the tasty, addictive, buttery and melt-in-the-mouth tarts compensate all the hard work, it is all worth it!
This recipe is absolutely delicious and definitely a keeper. The recipe yields 20 buttery salty flaky cookies with sweet and slightly sourish jam. They are so good!
Please watch the video for detailed steps and tips in making these tarts.
Ingredients
250gr wheat flour
125gr salted butter
2 yolks (size A)
40ml water
170gr pineapple jam
Egg Wash
1 yolk
1tsp milk
Medium size tart mould (different sizes give different yields)
Bake at 160 degree celcius in preheated oven for 25 to 30 minutes. Adjust according to individual oven.
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Love,
AnnaKim
Sy share, t kasih
Very intricate and truly Nyonya kuih. I bet it must taste really really nice !
Terima kasih cantik kuih tart nenas nyonya terbaik nak cuba share 😊❤
can i use mixer to mix the dough? plan to make it in big quantities for raya
Honestly i havent tried using a mixer before therefore cant advise the same. The method of rubbing in butter/margarine into the flour is so that we get flaky patry. Therefore its very important to not over knead otherwise you may end up having tough/hard pastry. I suggest try with mixer in small batch first before making a bigger batch for raya. If you prefer a crumblier pastry may reduce the water.
@@NyaCooks ok thank you madam for advise. much appreciated 🙏🏼
Hi hi.. I tried making just now. Is the pastry suppose to be like biscuit? Crispy and slightly hard?
Hi, the pastry shouldn't be like biscuit hard. It should have a little chrunch and crumbly but not overly crumbly to the slightest touch kind.
@@NyaCooks ok thanks. 😁
@@NyaCooks Ok. So authentic nyonya tarts are slighly crunchy, crumbly/flaky. Not melt in your mouth kind right? I have search for nyonya tarts recipe and saw nyonya melt in your mouth tarts. Not sure if there are many version of nyonya tarts.
The old traditional nyonya tart pastry is flaky and has a balance of crunch and crumbly but not melt in the mouth like the rolled type which is very buttery and crumbly. If you prefer more crumbly and melt in mouth, reduce or remove completely the water. Water makes the pastry tough.
Yes now there are so many modern versions of so called 'nyonya tarts' using pure butter and pastry is melt in the mouth and so crumbly. Dulu dulu we use margarine instead of butter.