I always think of jam tarts as my favourite Chinese New Year delicacy, since I only have them once a year. It's one of the must-haves for our home and also as a giveaway to the relatives. We normally bake these yummies in little basket-like forms, but this year mom and I got lazy and decided to make rolls instead. It was a family effort this time around with the brother pumping out strips of pastry, me filling them up with jam and rolling them up, mom popping them in and out of the oven, and the sister-in-law packing up the baked rolls.
What an awesome family fun-filled afternoon!
The beauty about jam tarts/rolls, is basically the melt-in-your-mouth pastries (the shorter they are, the more delicious) and the jam. Unfortunately cooking the jam is the most time-consuming because they need to be prepared beforehand. On the bright side, yummy jam rolls are always worth the effort. :)
Ingredients:
For the jam:
2 small pineapples, chopped up into small pieces
10 Tbsp caster sugar
For the pastry:
250g flour
225g butter
1/4 tsp salt
2 egg yolks
4 Tbsp icing sugar
2 Tbsp corn starch
1 egg yolk and 1 Tbsp milk (beaten - used for egg wash)
1. Put the chopped pineapples into a food processor until everything is well crushed.
2. Add the mushed up pineapples into a wok. Add sugar and cook on medium heat until the liquid is well evaporated, stirring constantly so as not to burn the jam.
3. Let it cook until the jam has thickened, and leave to cool. If pre-preparing the jam, pop it into a airtight container and store in the refrigerator.
To make the pastry:
1. Sieve the flour, corn starch, salt and icing sugar. Then set aside.
2. Add in the butter in the flour mixture, cut into tiny pieces. Use fingers to rub in until mixture is fine and crumbly.
3. Add in egg yolks and lightly knead until well combined.
4. Put dough into pastry press, and pipe out the dough into long strips.
5. Place a teaspoon full of pineapple jam and roll up pastry until enough to enclose the jam filling. Line them on baking tray lined with parchment paper. Brush the top with egg wash.
6. Preheat oven to 175 C and bake for 20 mins or until the surface turns golden brown.
What an awesome family fun-filled afternoon!
Ingredients:
For the jam:
2 small pineapples, chopped up into small pieces
10 Tbsp caster sugar
For the pastry:
250g flour
225g butter
1/4 tsp salt
2 egg yolks
4 Tbsp icing sugar
2 Tbsp corn starch
1 egg yolk and 1 Tbsp milk (beaten - used for egg wash)
Directions:
To make the jam:1. Put the chopped pineapples into a food processor until everything is well crushed.
2. Add the mushed up pineapples into a wok. Add sugar and cook on medium heat until the liquid is well evaporated, stirring constantly so as not to burn the jam.
3. Let it cook until the jam has thickened, and leave to cool. If pre-preparing the jam, pop it into a airtight container and store in the refrigerator.
To make the pastry:
1. Sieve the flour, corn starch, salt and icing sugar. Then set aside.
2. Add in the butter in the flour mixture, cut into tiny pieces. Use fingers to rub in until mixture is fine and crumbly.
3. Add in egg yolks and lightly knead until well combined.
4. Put dough into pastry press, and pipe out the dough into long strips.
5. Place a teaspoon full of pineapple jam and roll up pastry until enough to enclose the jam filling. Line them on baking tray lined with parchment paper. Brush the top with egg wash.
6. Preheat oven to 175 C and bake for 20 mins or until the surface turns golden brown.
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