Rose Pineapple Tarts and Japanese Milky Madeleines

PART 2 baking of pineapple tarts on mon! i start right after i've recover from flu, cough and fever ): i LOVE pineapple tarts! so much to bake for friends, relatives and my siblings asking me to bake for them to share too. today, i just passed TEN good bottles of cny goodies for mummy's good friend (: so much more to go. okay, enough of rantings. i tried those roses shaped pineapple tarts again with more . . . daring spirit? and TADA! im more satisfied with it (:

also made JAPANESE MILKY MADELEINE adapted from keiko's OKASHI (: my bro asked me to bake something for him to bring to work to thank his colleagues for coming to my nephew's full month celebration. so i baked this (: and also, choc madeleine which i forgot to snap a photo of it. yes, is MADELEINE! i bought the pan!! soooo HAPPY!! (: (: anyway, those jap milky madeleine are really extremely yummy! however, despite reducing the sugar level, my mum found it a bit on the sweet side. so, i'll reduce bit more next time (:
MUST TRY IT!! (:

JAPANESE MILKY MADELEINES

(A)

120g Pastry flour

20g Cornflour

15g Milk powder

1/2 tsp baking powder

(B)

100g unsalted butter

50g heavy cream (at least 45% milk fat)

1 tsp vanilla extract

(C)

15g honey

1 tbsp hot water

140g eggs (approx 1 big egg)

a pinch of salt

Jap sugar or castor sugar

1. Preheat oven to 170 degree C.
2. Sift (A) together
3. Combine (C) together in a small bowl
4. Place (B) in a bowl and heat over a double boiler until butter is melted. Set aside
5. In another bowl, beat eggs and salt with a whisk. Add sugar, place the bowl over a double boiler and mix weel.
6. When egg mixture is warm, use electric mixer to beat on high speed until light and fluffy. Reduce speed to medium and continue beating for about 1 minute. Add honey and mix well.
7. Gently fold in sifted ingredients in (A) with a spatula. Add in cream and butter mixture and fold until just incorporated.
8. Pipe batter into prepared cups. Bake for about 25 mins until madeleines are light golden in colour. Cool on wire rack.
9. Store in airtight container at room temp for up to 5 days or up to 1 month in the freezer.

i've more cookies and pineapple tarts to bake! and need to get rid of those egg whites! sent pei hwa 2 of those good recipes that i like, besides macarons which could get rid of egg whites really fast. if you have keiko's book, they are DACQUOISE and FINANCIERS. hope that helps (:

sorry, i'll be busy in the kitchen again. shall blog again soon. HAPPY CHINESE NEW YEAR! (: (: