PASSION ROLL PASTRY

Material:

250g unsalted butter (at room temperature)
50 g of icing sugar
2 egg yolks
360g of regular flour mixed with 2 tablespoons of corn flour (sifted)
¼ tsp salt
Pineapple filing (Take 6g or ½ tsp stack to fill and form into small elongated rolls).
Wash eggs - 1 egg yolk + 1 tbsp milk

Method:

Preheat the oven at 160 ° C. Cover the cake tray with oil-resistant paper.
Cream butter and icing sugar until light.
Beat the egg yolks, one at a time.
Add salt and shake until it expands.
Fold the sieved ingredients (divided into 2-3 times) and stir into a hard mixture.
Let stand for 30 minutes.
Add the mixture to the mold or pineapple roll pastry mold, and then press it into 5cm pieces.
Place the pineapple submission on one end and roll the cake, like in Swiss rolls, enough to cover the jam. Don't overlap the cake. Cut the excess pastry.
Place the roll on a baking sheet. Brush with eggs.
Bake in a hot oven for 15 minutes and turn the cake tray 180 ° and continue baking for 2 minutes or until golden brown.
Allow to cool before storing.

Tip:

Pineapple tarts must be completely cooled before storing so the rolls / cakes don't easily turn moldy.
Roll pineapple submissions one day in advance.
Adjust the baking time and temperature according to your own oven. My only guide is reference.
Use a premium brand for butter to get a butter flavor for cakes. I use the Luprak brand.
It is best consumed in a week for freshness.
This recipe is only suitable for rolled types. This may not work well for open and closed type types. So, please do your own experiment.

Lokasi:

food and dessert2