[Self-raising flour 自发面粉] Cheesy Pineapple Tarts - Goat shaped 芝士黄梨酥－ 山羊造型 (中英食谱教程)

ngeapk.blogspot.com - Just one more week to the Lunar New Year and we will be welcoming the Goat Year. I have seen many bakers baking the lovable sheep cookies but I wanted to do something different. So, I put on my thinking cap and ponder on how to transform my round pineapple tarts into a goat shape. Finally, I work out something this afternoon and here's sharing with you my new creation of a goat pineapple tart. Hope you like it!

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Cheesy Pineapple Tarts - Goat shaped
芝士黄梨酥－å±±ç¾Šé€ åž‹
(english recipe adapted from Nasi Lemak Lover, 中文食谱由Baking Taitai翻译)

Ingredients: (makes 50 pieces x 10g dough) 175g unsalted butter
50g condensed milk
235g plain flour (I used Blue Jacket patent flour, an all purpose flour*)
1 egg yolk from large egg (I used 65g egg)
25g Parmesan cheese powder

Egg Wash : 1 egg yolk +1 tsp milk

400g Pineapple paste (50 x 8g)


*Marie of Blue Jacket Flour has passed me some premium flour (水手牌麵粉) from Taiwan to try out. The 'Blue Jacket flour' is made from top milling grades of hard red spring wheat (CWRS) from Canada and its water absorption rate and stability are superior than many other brands on the market. It is positioned as the flour with the same quality like the Japanese premium brands yet at a more competitive price.
It is now available in Singapore retailing at Kitchen Capers, Grocer Tai's and Blue Jacket Flour online store. Click here for more details.
å°æ¹¾æ°´æ‰‹ç‰Œé¢ç²‰çŽ°åœ¨åœ¨æ–°åŠ å¡ä¹Ÿä¹°çš„åˆ°äº†。


食材：
175å…‹　æ— ç›ç‰›æ²¹
50å…‹　 练奶
235å…‹　中筋面粉 (我用水手牌粉心粉- 中筋面粉）
1个 蛋黄 ( 我用65克鸡蛋）
25克 芝司粉

表层涂面： 蛋黄 1个 + 1茶匙牛奶

400å…‹　黄梨馅 ( 50 x 8å…‹）


Method:
1. Mix the flour and parmesan cheese well together.
1。面粉和芝司粉搅拌均匀。　

2. Cream butter and condensed milk till light.
2。牛油与练奶搅拌至松发。

3. Add in egg yolk, and beat until combine.
3。åŠ å…¥è›‹é»„æ…æ‹Œå‡åŒ€。

Simply loves the 'Tovolo Silicon Yolk Out' which separates the egg yolk from the white so easily!

4. Mix in flour and cheese powder, mix till become a soft and not sticky dough.
4。åŠ å…¥é¢ç²‰å’ŒèŠå¸ç²‰æ…æ‹Œæˆé¢å›¢。

5. Divide the dough into balls of 10 grams each and divide the pineapple filling into balls of 8 grams each.
5。面团分割成10克搓成圆形，凤梨馅割成8克搓成圆形。

6. Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal.
6。取一粒面团，压扁，在中间放一粒凤梨馅，包裹起来。

7. Shape into a goat or as desired.
7。捏成一个山羊或其他形状。

Baking Taitai's 2015 CNY Creation

8. Apply egg wash on the pineapple tarts. Bake in preheated oven at 160 degrees Celcious fan forced for 15 mins or until golden brown.
8。涂上一层蛋黄液，在预热烤箱，以160摄氏度上下火烘烤15分钟或至金黄色即可。

9. Cool completely before storing in an airtight container.
9。 取出放在凉网上待凉后，放进密封盒收藏。

ç¾Šå’©å’©æ¥è·Ÿä½ æ‹œä¸ªæ—©å¹´。。。

Personal notes 小笔记:
This parmesan cheese flavoured pineapple tarts taste cheesy and I like it. Any cheese lovers will definitely love it too! I tried using this creaming method to make plain ones without the cheese, those who have sample it find it too sweet and not as fragrant as compared to my personal pineapple tart recipe using the rub-in method taught in my baking workshop. So, I would not advise to make plain ones using this recipe.
这食谱的芝士口味蛮重的，喜爱芝士的肯定会喜欢。我尝试用这食谱做原味的，吃过的都觉得太甜也没那么香。还是比较喜欢自家的凤梨酥食谱使用油脂麵粉搓入法，在烘焙课有教过，学生们尝了都赞不绝口，认为甜度刚刚好，酥皮奶油味也很香。

I am linking this to Cook & Celebrate: CNY organised by Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and Diana from the Domestic Goddess Wannabe

as well as

Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether

as well as My Treasured Recipes #5 - Chinese New Year Goodies ~ Jan/Feb 2015 organised by Ah Bee of Everybody Eats Well in Flanders

Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest , Facebook, Instagram and Youtubefor the latest updates.

"Win US$160 Paypal cash this Chinese New Year!
赢取Paypal美金160元!"

For the first time, 16 fabulous cooking bloggers have come together to bring you the chance to start the Year of the Ram in the best way - by winning an ang pow*!

这有史以来，16ä½å‡ºç±»æ‹”èƒçš„çŸ¥åéƒ¨è½æ ¼åšä¸»èšé›†ä¸€èµ·ä¸ºæ‚¨é€ä¸Šéš¾å¾—çš„æœºä¼šä»¥èµ¢å–è¿™éžå¸¸ä¸°å¯Œçš„Paypal红包奖金！让这喜洋洋的农历新年更添喜悦！　

To take part, simply complete the Rafflecopter below. Open to overseas entrants.
Please LIKE 【Baking Taitai】 Facebook fan page or other participating bloggers Facebook fan page and don't forget to share this piece of good news with your friends on Facebook. It'll be enocouraging if you can leave a comment on our blogs too！

参与方法非常简单, 只需完成以下的程序即可。这公开于世界各地所有的读者参与。 请按以下Raffflecopter里显示【Baking Taitai】脸书粉丝专业或其他博客的专业按个赞再分享即可。 当然也希望大家在各别的博客里留个言以示鼓励！谢谢！

a Rafflecopter giveaway

This Giveaway is brought to you by:
　奖品是以下16位博客赞助的:
Diana from The Domestic Goddess Wannabe Zoe from Bake for Happy Kids Alvin from Chef and Sommelier Ann from Anncoo Journal Cheryl from Baking Tai Tai Doreen from My Little Favourite DIY Fion from XuanHom's Mom Kitchen Diary Jasline from Foodie Baker LY from LY's Kitchen Ventures May from Mayck-law Ms B from Everybody Eats Well in Flanders Regina from Mummymoo Sharon from Delishar Susanne and Phay Shing from Lovingcreations4u Veronica from Peng's Kitchen Victoria from Victoria Bakes


*Terms and conditions apply.
请符合以下条件。 One prize of US$160 will be sent to the winner via Paypal. An email will be sent to the winner to notify him/her of the win. If the organiser (Diana) does not receive a reply within 48 hours, another winner will be selected. Please note if the winner does not have a valid and working Paypal account, another winner will be selected.
这份价值160美金将会通过Paypal送达给您。得奖者将会收到一份电邮。得奖者必须在48小时内回复主办者，不然得奖机会将会取消。另外一个新的得奖者将会赢取这份红包哦！
è¿™é¡¹æŠ½å¥–æ´»åŠ¨æ˜¯å…¬å¼€ç»™æ‰€æœ‰æ‹¥æœ‰åˆæ ¼ä¸Žä»ç„¶æ´»è·ƒçš„Paypal户口拥有者。
Thanks for dropping by. See you again!
谢谢您的拜访，下次再见！

The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result. 食谱里的烘烤温度和时间只是供参考，每一架烤炉的恒温器都不同，请自己调适。不同品牌的材料有不同的复合材料，所以最终成品有可能稍有不同。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”

编写或翻译食谱需要时间和精力的，请不要复制或将它作为自己的食谱。å¦‚æžœä½ æƒ³åˆ†äº«éƒ¨è½æ ¼çš„ä»»ä½•é£Ÿè°±，请提供在这的相关链接，谢谢。"