Golden Pineapple Balls 黄梨挞

The recipe of the dough was adapted from Munch Ministry.

Ingredient A
- 200g butter
- 40g castor sugar

Ingredient B
- 1 egg yolk
- 1/4 tsp vanilla Essence

Ingredient C (sifted)
- 300g plain flour
- 25g custard powder
- 1/2 tsp salt

- 2 egg yolks (beaten)

- 1 kg pineapple paste ( I used ready-made paste)

1) Mix ingredient A till creamy.

2) Add in ingredient B and mix well.

3) Fold in ingredient C and mix to form a dough.

4) Leave aside for 20 minutes.

5) The thumb rule for the amount of dough and paste to be used is 1/2 tbs dough to 1 tsp paste so you can forget abt the weighing scale for a while Roll the paste between your palms into a round ball. Roll the dough between palms into a round ball and flatten it. Place the paste on top of the flattened dough, seal it and roll the pineapple ball between palms again to shape it up, making it neatly round.

6) Glaze pineapple balls with beaten egg yolk.

7) Optional - Add a piece of clove (丁香) with the star-like part protruding for a mandarin orange look-a-like presentation or with the stem part sticking out resembling an apple.

8) Baked at 180c for 15 minutes.