Pineapple Roll Tarts

 

Pineapple Tarts Recipe:-

93pcs

A

350g blueband margerine

100g condensed milk

2 yolks

B

510g flour

C

2 egg yolks

1tbsp oil

1tbsp Condensed milk

* Beat A until double volumn.

* Add in B mix until combine.

* weight dough 11-12g each.  

* Fill dough into pineapple tart mould, press dough into long strip, get a ready pineapple filling Put on the edge of the strip, fold over to fit the pineapple filling fold and cut it out. Repeat until finish.

* egg wash each tart.

* Bake at 180°c 45-50 minutes.

* Let it cool and keep in a jar or air tight container.