Foodelicious Heaven: Had a sudden urge to have pineapple rolls but as this is not the new year season only way is to bake it myself. Started searching for the recipes and found this from food 4 tots. However, I was too busy to try it till today!!
THE PASTRY AND PINEAPPLE ROLL
Makes: 75 rolls
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
- 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.
2 half-ripe pineapples, grated
200g granulated sugar (adjust according to your preference)
1 cinnamon stick (5 cm long)
1 tbsp lemon juice
- 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.
- 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.