Sekali lagi, pagi ni mata ni dah dijamu dengan tat nenas. Cam sedap je... cam nak cuba je. Mungkin saya boleh cuba raya tahun ni. Sebelum resipi ni hilang dari pandangan, lebih baik copy paste cepat. Resipi seperti kat bawah ni.
Kulit Tat Nenas
Sumber:
Sal Yahya
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| menggoda? |
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| tergoda? |
Tat gulung
Bahan-bahan
2 ketul salty butter
11/2 cawan buttercup dalam tin
1 kilo tepung gandum
4 sudu besar tepung jagung
4 sudu besar gula halus
2 sudu kecil esen vanila
Pewarna kuning telur star brand
Kuning telur untuk glaze
Sedikit air
Cara-cara
Butter, gula pukul sebati
Campur tepung jagung
Pewarna dan masukkan tepung gandum. Jangan terlalu lembut atau keras. Kalau lembut sangat tambah sikit tpg gandum macam buat semperit.
Letak inti dan gulung.
Bakar dalam suhu 180 api atas bawah selama lebih kurang 20 minit dan bergantung pada oven anda.
Tat terap
1 ketul buttercup
1 ketul buter anchor(unsalted)
3 sudu besar gula castor
1/2 kg tepung gandum
Jem nenas
1 penutup pewarna kuning telur
Cara sama mcm tat gulung
Bakar suhu 175 selama lebih kurang 20 minit dan tidak terlalu lama (jadi keras)
*****
Tahun lepas, jalan-jalan cari resipi tat nenas... saya jumpa resipi kat bawah ni. Ia menjadi rujukan bila saya ingin buat tat nenas sebab mudah faham dan cara penyediaan bergambar.
Sumber:
Food4tots
PINEAPPLE ROLL PASTRY
Makes: 75 rolls
Ingredients:
250g unsalted butter (at room temperature)
50g icing sugar
2 egg yolks
360g plain flour mixed with 2 tbsp corn flour (sifted)
¼ tsp salt
Pineapple filing (Take 6g or ½ tsp heapful of filling and shape into a small elongated roll).
Egg wash – 1 egg yolk + 1 tbsp milk
Methods:
Preheat oven at 160°C. Line a baking tray with grease-proof paper.
Cream butter and icing sugar until light.
Beat in egg yolks, one at a time.
Add in salt and beat until fluffy.
Fold in sifted ingredients (divided into 2-3 times) and mix into a firm dough.
Leave aside for 30 minutes.
Put the dough into a pineapple roll pastry press or mould, and then press out into a strip of 5cm length.
Place pineapple filing at one end and roll up the pastry, as in a Swiss roll, enough to enclose the jam. Do not overlap the pastry. Cut off the excess pastry.
Put the rolls on the baking tray. Brush with egg wash.
Bake in preheated oven for 15 minutes and turn the baking tray 180 ° and continue to bake for 2 minutes or until golden brown.
Leave to cool before storing.
Tips:
Pineapple tarts must be cooled completely before storing so that the rolls/ tarts will not turn moldy easily.
Roll the pineapple filing one day in advance.
Adjust the baking time and temperature according to your own oven. Mine is just a guide for reference.
Use a premium brand for butter to get the buttery flavour for the pastry. I used Luprak brand.
Best to be consumed within a week for its freshness.
This recipe is only suitable to make the rolled type. It may not work well for the open-type and the closed type. So, please do your own experiment.
PINEAPPLE JAM
Ingredients: (refer to photo)
2 half-ripe pineapples, grated
200g granulated sugar (adjust according to your preference)
4 cloves
1 cinnamon stick (5 cm long)
1 tbsp lemon juice
Methods:
Skin pineapples and remove the “eyes”. Cut each pineapple into quarters lengthwise.
Grate the pineapple using the special pineapple grater until it reaches the core (the tough centre). Discard the core.
Drain the grated pineapples using a large sieve. Use a ladle to press the juice out until it is 90% dried up. Retain the pineapple juice for cooking later.
Use a wooden spoon, cook the grated and drained pineapples, putting in half portion of the sugar, cloves, cinnamon sticks and lemon juice in a large pot under moderate heat until it begins to boil.
Reduce the heat to medium and continue to cook, stirring occasionally.
From time to time, add the pineapple juice little bit by little bit when the juice in the mixture is almost evaporated. Repeat this step until all the juice is completely used up for the cooking.
Add the remaining sugar bit by bit until the desired sweetness is achieved. This step can be done close to the end of the cooking.
When all the juices are used up and the mixture has started to look dry and caramelized, reduce the heat to low. Keep stirring until the mixture is almost dry and sticky with a golden-hue. This will take about 1-1½ hours.
Remove cloves and cinnamon stick. Set aside to cool and store in an air-tight container.
Tips:
Use half ripe and just ripen pineapples only. If you use ripe pineapples, then you will need to reduce the sugar. Avoid unripe or over-ripe pineapples. Unripe pineapples will be too sour and the over-ripe ones will be too soft to handle during grating.
Preferably use Sarawak pineapples (bali ong lai) as it is more fragrant than the other varieties.
Make the jam in advance and keep it in the refrigerator until required.
If you do not finish using all the jam, keep the unused portion in the fridge. It can last for about one month.
Adding the drained pineapple juice to the mixture is to retain the full flavour of the pineapples.
Use a pot with larger base to quicken the cooking process.
If you want the “fibrous” texture for your jam, grate your pineapples. Do not chop or blend. Please refer to the photo for the right type of grater to get the finest fibrous texture for the jam.
