Melt In Your Mouth Pineapple Tarts | Nastar | 黄梨挞 | Pineapple Tart Balls | Chinese New Year Cookies

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Happy 2021 everyone!
I hope that all of you had manage to rest up over the holiday period and are taking care of yourselves :)
This is my first recipe of the year and is also one of my favourite Chinese New Year festive cookies - Pineapple Tarts / Pineapple Balls / Nastar or whatever you would love to call it.
Sweet, sour, savoury, buttery and a one bite snack.
As usual, there are plenty of notes and tips in my blog post so do check it out for more details (link below) :)
Please stay safe and take care of yourselves!
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Ingredients List:
Pineapple Jam
Makes 22-25 x 8g fillings
400g pineapple, fresh or tinned pineapple in pineapple juice
50g white sugar
20g maltose
8 cloves
2 star anise segments
4 green cardamom pods, cracked
4 black peppercorns
1/2 tsp cinnamon powder
1/8 tsp salt
20g unsalted butter
1/4 tsp vanilla extract
Tart Dough
Makes 45 x 10g portions of dough (half the quantity if making only 1 batch of pineapple filling)
130g golden churn tinned butter (salted), softened
50g cream cheese, softened
40g icing sugar, sifted
Scant 1/2 tsp fine sea salt (1/4 tsp for a less savoury pastry)
2 large egg yolks
1 tsp vanilla extract
30g milk powder
10g custard powder
36g corn starch
130g cake flour
Egg Wash
1 egg yolk
2 tsp water
1/4 tsp melted butter
pinch of salt
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29 сен 2024

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Комментарии : 248

@fransiscadima9673 2 года назад

If you want the jam to have yellowish golden color instead of brownish, don't add sugar from the start, rather wait until most of the pineapple liquid has evaporated.

@UltraHanisah 8 месяцев назад

Ohh that makes sense! The longer the sugar is cooked, it will be caramelised. Thank you, will keep this in mind next time

@chenrowenais 2 года назад

I baked these.. really good. A bit sticky dough but i dab my fingers with minimum flour to shape the balls. After baking there were fine crack lines. Perhaps i over baked as i wanted them to brown further 😄

@YudycaPutra 3 года назад

If you want to avoid making any crack, try to bake it low and slow (130 or 140 C) for 35 minutes first (no egg wash), then coat the tart with egg wash (less water) twice (let the first coat dry then re-coat it). After that bake it again with top heat only 150C for 20 minutes. This way you wont forgo aesthetic while retaining the taste.

@wendyxiawen 2 года назад

Not sure why but I burnt all my tarts when I follow this baking time :’)

@YudycaPutra 2 года назад

@@wendyxiawen then reduce the baking time. Don't strictly follow baking time, look for visual cues. The first part of baking, look for opague dry ish texture. Then the second part of baking, wait until for golden brown.

@YudycaPutra 2 года назад

@@wendyxiawen are you using fan assisted oven? Of fan assisted, 15 mnts 120-125°C then eggwash then 20-25mnts at 135°C

@iblessyou.forextrablessing7597 Год назад

Too long . 160 degree 13-16 mins. 180 degrees 3 mins. I just made today no cracks

@joel-cx7hm 9 месяцев назад

@@iblessyou.forextrablessing7597160 deg for no egg wash? thn 180 for egg wash

@angeljuanes767 2 года назад

I loved

@doncristobal33 3 года назад

Really lovely, very calming video as well

@mwingito 3 года назад

Hi, thanks for the recipe. What is the difference with the creaming butter and sugar method untill mixture really light and fluffy? And is it a must to keep in the fridge overnight?

@ButtermilkPantry 3 года назад

It gives it a lighter texture :) And you dont have to fridge it overnight, it is just that I don't use alot of flour in this so as you can see the pastry is soft. Thus placing in the fridge makes it easier to work with. But even just 1-2 hrs in the fridge will be fine or even in the freezer if you are low on time.

@mwingito 3 года назад

Thanks for your reply. Another question, do you feel any difference by using canned butter (golden churn and wijsman) and refrigerated butter?

@lucinatalib4931 3 года назад

I love Indonesien cooking

@mummyonglt 2 года назад

Hi, Im just wondering why u add cream cheese to ur pineapple dough. Seriously i nvr heard of it or taste a pineapple tarts w cheese.

@ButtermilkPantry 2 года назад

Hi! There's some notes on that in my blog post for this recipe :)

@ginnyc6391 3 года назад

Hi dear, can I replace white sugar to maltose syrup or brown sugar for the pineapple filling ??

@ButtermilkPantry 3 года назад

brown sugar would be my recommendation, but it will change the colour and add a little bit of molasses flavour which isn't bad, just different. :)

@varadiantriswastika5860 2 года назад

In Indonesia the name is "Nastar"

@amytan4785 3 года назад

Hi! Can I substitute salted butter with unsalted butter and I add a little salt to it? Can find salted golden churn at the moment 😔

@cl9375 3 года назад

Of course!

@sheryltoh4854 3 года назад

Hi , do I need to take out the frozen jam to defrost?

@jennywong5575 3 года назад

The whole point of freezing the jam is to make it easier when you cover with the pastry, don’t defrost it, keep it as cold as possible, otherwise the jam will mix with the pastry when you roll it.

@elsietong2656 2 года назад

Hi Sara I did the pastry today , out in fridge for 3 hours . When I take out it was hard to the touch . But when I pinch 1 dollop n want to flaten it with my fingers I could feel it lumpsy n it breaks apart . Couldn't make into a ball . May I know where I have gone wrong? Now I put it back in the fridge covered with cling wrap n see tomorrow how . Can you tell me why is it like that . Tq

@elsietong2656 2 года назад

I mean I put in the fridge for 3 hours , no when I took it out n pinch 1 dollop , I can feel some lumps n it breaks when I want to flatten it

@ButtermilkPantry 2 года назад

@@elsietong2656 warm it up with your hands slightly, if your measurements are correct as per the recipe, it might just be that the butter had harden in the fridge thus why it is breaking when you pinch it. Once it warms up in your hands it should soften :)

@elsietong2656 2 года назад

I couldn't wait for your answer . This morning still rhe same , so I added 50 gm of cake flour , so it is now easier to handle . Have bake it but I think it won't be as buttery as your original.

@elsietong2656 2 года назад

@@ButtermilkPantry will try once again your original recipe . I did pinch n wait for a while before shaping , then it becomes sticky very fast . Cannot shape to round smooth ball

@elsietong2656 2 года назад

@@ButtermilkPantry can I use a hand held electric mixer to mix all ingredients but not the flour , when add flour will use spatula . When I feel the lumps I think it is either butter or cheese

@kyyte 2 года назад

My goodness, I made these last year for lunar new year, and it was a smash hit. I wanted to do then again this year... Unfortunately, I forgot to print the recipe and was extremely upset thinking I wouldn't be able to find this again! I tried every combination of search terms on Google that I could think of - golden churn butter, star anise, etc. I recalled the ingredients, but not your blog name. I'm so glad to finally have found it again. No other recipe uses spices like yours does. Simply put, this is the most complexly flavoured and delicious pineapple tarts/cakes recipe I can find. TLDR: this is the best pineapple cake/tart recipe out there. Please put more tags on your blog!

@sticker1011 8 месяцев назад

I've tried this recipe and the凤梨酥 turned out so yummy!! 烤好的时候超级香凤梨酥有奶香味吃起来超好吃的我买的凤梨馅所以会有些过甜

@kamuransahin4935 3 года назад

Its amazing even after 30 years in Kitchens, you guys make it really interesting even for me. Can you also please educate others how to make decent videos. Cheers. 🤞🤞🤞 🤣🤣🤣.

@wandoesss 6 месяцев назад

Thank you so so much for such an amazing recipe!!! Just tried it and, even fresh out of the oven, they taste amazing! 💕💕💕

@haruchandes2850 3 года назад

For my sake imma just write this down (only batter) 130g butter 50g cream cheese Scant??? Sea salt 1/2 tablespoon Mix 40g icing sugar Mix 2 large egg yolks Mix 30g milk powder 36g corn starch 10g custard powder/ or equal amt of starch Mix Change to spatulas 1tsp vanilla essence 130g cake flour Fold in Then refrigerate

@hananokami 2 года назад

Thank you so much for this recipe!! I haven't even gotten to the final jam (it's boiling away now) and it's AMAZING. SO much better than the other pineapple jam recipes I've used, I'm so excited for the final taste test!! I'm sure it can surpass my fav tarts from Singapore!

@ButtermilkPantry 2 года назад

Aw, that is such a compliment. I hope you enjoyed the final pineapple tart!

@nguyengia1401 3 года назад

Where did you get golden churn butter? I also live in Melbourne. I'll def try this recipe as I've have success with many of your recipes. You amos cookie recipe is bomb.

@insyirahsafar 2 года назад

Have a look at my Shorts vid of the Pineapple Tart my mom and I made by following your recipe. They are indeed melt in your mouth! And we're satisfied with the look & taste. Your recipe is loved 👍

@歌曲华语-r2y 3 года назад

Thank you for the recipe taste is very nice and melt in mouth. But the only question is for the pastry part can I use mixer to mix it before switch to Spatula ? Cos is quite hard for my hand if make it more quantity of the pastry . Thank you.

@小香-r1b 6 месяцев назад

Try this yesterday, dough too soft and not fragrant , v sad receipe not real.

@linadecrava895 3 года назад

We call this Nastar in my country. I've been making this cookie every year for big holiday. It's the most favourite cookie in my family. The difference from your recipe, instead of using maltose syrup, i use gelatine to make the pineapple jam texture more firm so it's easier to be rounded off as filling.

@DragonYee64 2 года назад

Hi Lina, how much gelatine do you use?

@linadecrava895 2 года назад

@@DragonYee64 just a little, i'm sorry i never weight it

@leen_s. 3 года назад

Hi Sara, thanks for your recipe! I am working on a batch now, and I must admit I had no patience to refridgerate the dough for a few hours let alone overnight! May I ask if I added in more flour - would it be less of a wet dough for me to work on the baking straight away? Eg. say another 50g more or so of flour? Also this is absolutely my first time making pineapple tarts and I'm so glad I decided to try your recipe! It smells so buttery!

@Joopy707 3 года назад

I’m no baking expert but I would try putting the dough into the freezer for 30 mins and then moving it to the fridge until you need it if you really were in a rush

@leen_s. 3 года назад

@@Joopy707 Thanks, great tip! /..\

@adelezayin9252 8 месяцев назад

❤Greetings! Was looking for a base which uses cream cheese n found u here. 😂 Just wanted to say, thank you so much for sharing, through the detailings u shared, shows how much effort you put into it. Love it! Am going to pick up all the ingredients now N start, coz my instincts tells me this is gonna be melty awesome!!!! Happy Blessed Chinese New Year ahead! ❤

@chengruilee3746 3 года назад

This is one very detailed video ... I like how u flesh everything out here which others tend to take for granted so ppl like myself (amateurs and keen experimenters) may give this a try more boldly. Well done and keep it up!

@angelaherengt4944 7 месяцев назад

thank you

@meckie9266 5 месяцев назад

Today, i made this for the 2nd time. It is my favorite recipe you shared with us, Thank you very much ❤❤❤

@annngou3717 3 года назад

Hi, can we omit the corn flour and remain the custard powder? May we know what's the purpose of using the corn flour in this recipe?

@simplyme3306 2 года назад

corn flour gives the melt in the mouth texture

@sharonlow3527 3 года назад

Hey Sara, thanks for the video! Curious to know what your thoughts are on the tinned Golden Churn vs. the chilled version from the same brand? Thanks!

@surianilim7849 3 года назад

she mentions it in her blogpost saying 'There is also a refrigerated Golden Churn butter option but the flavour isn’t quite the same.'

@munyeewong1387 Год назад

Just looking through some pineapple tarts recipes to try although I've tried many. I must say your recipe is well written, meticulously and beautifully executed. Only wonder why you don't go one step further and use fresh pineapples. Would I try it? Maybe one day when I want to pamper myself and my granddaughter. So much work to make 25 tarts is not my cup of tea. And that part about using gloves, the tarts are to be baked, all germs or bacteria will be killed. But if it were to prevent your hands to be sticky, I'll understand. It's much faster to do without using gloves. Anyway, I applaud you for your lovely work, the tarts must be wonderfully delicious!!!

@farahnazbagherzadegan5470 3 года назад

It looks yummy and great 😍👍 thank you for sharing ✨🙏

@qamilaqamila8560 3 года назад

The tart is melting in my mouth and the video melt in my heart...the cookies taste wow.... It's heaven

@hels1207 3 года назад

Nice video. This's similar as Indonesian cookie called "nastar", i've tasted this Taiwan pineapple tart and taste same as nastar. We made nastar mostly on Christmas and Ied Fitri day.

@jossiejeya424 2 года назад

How long can the baked tarts last in room temperature, making for festive for family and friends

@ButtermilkPantry 2 года назад

I haven't done a proper test but have left it for 3 weeks and didn't notice any issues with it :)

@Megan6772 2 года назад

After refrigerating, my dough was hard as a rock, twice. Sooo frustrated. Please help me figure out where this went wrong 😭

@jollypp4203 3 года назад

I can only find tinned pineapple with syrup should I reduce the amount of sugar?

@ButtermilkPantry 3 года назад

You will need to reduce the sugar and drain off the excess. You will also need to use 400g of pineapple :)

@melanieeng2570 Год назад

Tried this pineapple tarts recipe. Indeed delicious! But I used ready mixed pineapple paste. Just follow the pastry dough recipe only.

@chaneliza6075 2 года назад

I try the pastry recipe a few times, I follow the time to bake them. It is crispy soft for the first day, after that it becomes very soggy and turn mouldy by the fifth day or so.. what could be the reason?

@chaneliza6075 2 года назад

I noticed that when I whipped the butter, I may have ave wipped it for too long that it became creamy and kind of watery. It should be not like this right?

@jessietan1376 3 года назад

Hello! May i know what could be the factor causing my tart cracks when baking? Thanks for your response in advance!

@ButtermilkPantry 3 года назад

Hi, there are notes on it in the blog post :)

@javuskai 3 года назад

why the music so sad? :(

@moonburned_ 3 года назад

pineapple🍍in Chinese is 鳳梨/凤梨_(:з」∠)_

@jiahueylim 3 года назад

In Malaysia/Singapore it’s more commonly known as 黄梨，influenced by the Hokkien dialect, it all means the same. 😘

@tricia2733 3 года назад

bake at 180C with fan assisted or without fan?

@ButtermilkPantry 3 года назад

with fan :)

@siewmann 3 года назад

Thanks 👍🏻 important question, important answer

@Geejan101 2 года назад

Hi is it a must to use canned butter? How do I store the remaining butter never brought canned ones before. Any huge difference in the pastry taste?

@lindawong5952 2 года назад

Hi there, may I confirm is it really use salted butter? Won’t the pastry be too salty?

@geoklinglaw8481 8 месяцев назад

is there a substitute for milk powder? is it ok if i dont put milk powder?

@jeanteo7863 8 месяцев назад

Hello If I dun add cream cheese what can I replace it with?

@farzamsworld6294 3 года назад

The music is so sad

@eefonglee 7 месяцев назад

Thank for the detailed instructions. Really appreciate it.

@ritakarim9456 2 года назад

Hi. Thank you for sharing an awesome receipe. I want to try but can I replace cake flour with all purpose flour?

@jjtravelandeats6610 3 года назад

hi. i would love to try your recipe, i have one question, the filling is placed in the freezer in the ice section?

@sherryllean4633 3 года назад

Thinking the same question.

@wendyxiawen 2 года назад

Yes, so it’s easier to shape

@ltchong1324 3 года назад

Thank you for uploading the recipe! Can’t wait to try it!

@MrKittyfara 2 года назад

I just bake some, taste just good, melted in my mouth, thanks for sharing

@ButtermilkPantry 2 года назад

So glad to hear that you like it! :)

@tansk8641 8 месяцев назад

Why do we need to add maltose to the pineapple. Thanks

@sesisefmu8669 2 года назад

Indonesian call it NASTAR .. annual cookies 😄

@gin5098 3 года назад

HI I am very keen to do this and am currently cooking the jam! However I am under lockdown and have only cake flour and corn starch in my pantry. Please please let me know if I could omit the milf powder please. Thanks!

@____Ann____ 2 года назад

Is it possible to replace the milk powder by something else? There is a lactose intolerant cookie fan here. I can easily find lactose free butter and cream cheese, but how to replace the milk powder?

@ButtermilkPantry 2 года назад

You can remove it from the recipe but it will change the flavour and texture slightly as it adds some fat to the pastry. Alternatively you can see if you are able to find lactose free milk powders (have seen some online). Hope this helps :)

@leckasisley 3 года назад

I followed all the steps but why does my tarts melt whilst in the oven?

@Megan6772 2 года назад

Do you think I could sub gluten free flour for the cake flour?

@ivy7458 Год назад

Are these freezer friendly? If so, would like to know which one is the best to freeze, the unbaked balls or baked ones?

@ButtermilkPantry Год назад

I would freeze them before baking them rather than after. and you can just pop them into the oven when you are ready to bake them but add additional time to it.

@IngaHicks 3 года назад

I wonder can you do this with other fruits like strawberries and raspberries?? Or does it have to be a fibrous fruit like a pineapple??

@zhiyukeh2000 8 месяцев назад

Is 180C convention or convection oven?

@chaneliza6075 2 года назад

Can I know why do you add butter at the end of frying the pineapple fillings? So far I triedyour recipe, I don't taste any difference though. Maybe I am not sensitive enough.. 😂

@Megan6772 2 года назад

She says the reason in her lengthy and detailed description in the link for full recipe (in description box)

@chaneliza6075 2 года назад

@@Megan6772 ok. Thanks

@cygirl91ify 2 года назад

Hi sorry. Jz wondering. Im making this fr coming chinese new year. Isit necessary to put cream cheese in? Will it make any different if i dont have it?😀 pls replyy. Thanks

@ButtermilkPantry 2 года назад

Hi, there are some notes on this in the blog post as to why I added cream cheese to it :) I would definitely recommend adding it if possible

@cygirl91ify 2 года назад

@@ButtermilkPantry ok sis. One more question. We have to use cake flour? Can use nrmal flour instead?

@Lawakanuno 3 года назад

Hi This is my first time watching your Channel and my first time to see for pineapple Tart eggwash used Water, i always use egg, oil and honey for make It Glowing 😄 i Will try This recipe because totally different with my pineapple tart recipe. Im never use cream cheese

@cherryontopbaking6340 3 года назад

This looks so good!!

@dedek810 2 года назад

Hi If I want to make GF version, cake flour can substitute with what flour? Anyone can help with my question? Thanks

@Megan6772 2 года назад

I'm also going to make gf ....use a gluten free baking flour or 1to1 flour... Her recipe calls for approx 8.5% protein so check the protein content of the flour in the nutrition facts

@dedek810 2 года назад

@@Megan6772 Thank you. Problem in Australia we only have all purpose flour and also self raising flour. But we haven.t have a wide range of bread flour. They have some already in packet bread flour with certain type of different bread type. Ie whitw crusty bread. So not quite sure I can play around with it. But thanks for the reply. Will give it a try. CHEERS

@milokissiver 2 года назад

what can be a substitute for cream cheese?

@alycelim5831 3 года назад

Too much sugar ( sugar, syrup,pineapple itself is sweet already)

@tiarawulandari2104 3 года назад

Bro they made a jam what did you expect? We can't made jam without sugar duh 🤷‍♀️

@crimsonpops6904 3 года назад

thanks for the recipe! could i ask two questions: 1. if i'm using fresh pineapples, how many of it would I need to get around 400g? 2. can i do away with the icing sugar? and should i replace it with normal sugar?

@chaneliza6075 2 года назад

I followed the recipe for the pastry, but my pastry is very sticky, not possible to roll into a ball. I apply more cake flour while rolling. Is this OK?

@ButtermilkPantry 2 года назад

Hi, if it is humid where you are, you might need to add additional flour or refrigerate the dough for longer :) hopefully it turns out well for you

@chaneliza6075 2 года назад

@@ButtermilkPantry would add more cake flour. Refrigerate for a longer time won’t help as it would be too hard to roll into shape for the first few minutes out from the fridge. And after that it becomes very sticky soon…lol…thanks for your confirmation though..Your recipe is good. However, I find the cheese taste not noticeable, what can I add for a stronger cheese flavour?

@blursotong4927 Год назад

Hi I just chance on your video as I looking for cream cheese tart recipes. 2 questions if you could help me : 1. Can I make it as open face instead of ball? 2. How long can I keep at room temperature? Thanks in advance and very gracious of you to share your recipe and video. Thanks

@ButtermilkPantry Год назад

Hi, you can definitely make it open face if you wish but be sure the dough is cold when rolling out as it is a rather soft dough. If you find it too soft to handle you can add a touch more flour to it. :) As for storage, it will be the same as the pineapple tarts you purchase at shops for the most part. so long as it is stored in an airtight container I would say storing it for at least 2 weeks will be fine.

@blursotong4927 Год назад

Hi chef I going to bake again. Is it possible to reduce to 1 egg yolk? This is yummy but feels guilty after eating. Hahaaa

@blursotong4927 Год назад

Chef, the 1 yolk only formula makes dough harder to handle but final product is even more melt in the mouth

@azwins.a14 3 года назад

Hi! Can we make this into shapes of flowers?

@santolify 3 года назад

I've seen many videos about this and felt intimidated about prepping the pineapple (I've done it many times before but with a sprained hand... 😖). Thank gawd your version allows me to forgo the huge prep work and dive straight into the recipe. Thank you!

@sarsiselorio 3 года назад

Been waiting for this. ✨

@betterlife4087 3 года назад

You are creative and I hope that you write the components of each recipe in Arabic translation as well

@sarahcorke4252 3 года назад

I’ve been so excited for this! I’m hopefully making today ☺️

@ButtermilkPantry 3 года назад

Have fun!

@marilynangpy 3 года назад

May I know what's the size of the tub in ml and how many can you fit inside? The size of the balls approx? Can it be kept in a non air tight container? Thank you!

@ButtermilkPantry 3 года назад

I am not too sure of the exact size, maybe around 600, and it fits 15

@newgh0st 3 года назад

Hi, can you share the brand of milk powder used?

@angelalee7203 Год назад

Hi, thank you for your receipt. I try out yesterday. The taste was good. But I have a question. I cannot roll the dough into a ball after a while, the dough become very sticky, may I know why? Can I add 10g of flour for my next try? Or do u have any suggestions?

@ButtermilkPantry Год назад

Hi, you can add more flour if you wish. :) Sometimes it may be due to the humidity of your environment, type of butter you are using and maybe even the flour. Just be sure not to add to much additional flour. Keep the dough cold and it should be much easier to work with.

@angelalee7203 Год назад

@@ButtermilkPantry

@angelalee7203 Год назад

@@ButtermilkPantry Thank you.I have tried and success! Now I try to do it in bulk for CNY but fail, I use your quality X the amount I need (dough). The outcome become no butter taste, I tried 2 times (fail) not sure what went wrong😪😪!

@angelalee7203 Год назад

@@ButtermilkPantry Thanks for your reply. I have tried and it the outcome was good👍! Cause is CNY, I am making in bulk and I use your quality x the amount i require (for dough-making about 300). The outcome was fail , there was no butter taste at all (i tried 2 times fail)😪😪. Is it my method wrong? Or where went wrong...so sad

@serenetan6994 3 года назад

Hi! May I check if the butter and eggs have to be at room temperature?

@jessicawong7644 3 года назад

Love the videography and thanks for the recipe! Was wondering if I could replace maltose syrup with golden syrup for the jam?

@helencheang5830 2 года назад

Hello Sarah, Thank you for the recipe. I have a question. Is it possible to freeze the dough for 30 minutes, take out to roll into 12 gram balls and then refrigerate overnight? Following day assemble. Singapore is humid and with warm hands the dough won't be firmed enough to put the filling. Look forward to your reply. Thank you.

@ButtermilkPantry 2 года назад

Yeap! :)

@helencheang5830 2 года назад

@@ButtermilkPantry Thank you

@msjenbottega 3 года назад

I love your camerawork!

@minwin29 Год назад

Hi for the milk powder, what type or milk powder is it? I mainly found non-fat ones?

@ButtermilkPantry Год назад

Hi! I am using the full fat milk powder but you can use the non-fat ones if you wish, it just might affect the pastry slightly :)

@minwin29 Год назад

@@ButtermilkPantry can I use milk (liquid) instead of milk powder?

@ButtermilkPantry Год назад

@@minwin29 you can't, it will make the dough really wet and doesn't give it the same flavour

@jielynvibar3163 2 года назад

Can i use almond flour? thanks

@aisyahprem581 3 года назад

If use others flour can?

@audreychoong7323 3 года назад

So much sugar ...

@cindyespinar973 3 года назад

Great! I was looking for a way to use my homemade pineapple jam

@elf11beauty Год назад

Years late but this looks like a great recipe! It'll be my first time making these this Lunar New Year! Was hoping to ask if milk powder is the same as skimmed milk powder that's usually called for in baking? 😆

@ButtermilkPantry Год назад

Hi, you can use skim milk powder but I use the full fat one. It will affect the fat content in the dough slightly but not too much :)

@elf11beauty Год назад

@Buttermilk Pantry I see! Hmm this also isn't by any chance like instant powdered milk sold at the groceries right? One where we can just add hot water and drink? This is common in my country but not entirely sure if this is what's used in baking 😅

@ButtermilkPantry Год назад

That's the one :) You can find it at the long life milk aisle in the supermarkets here, not the baby milk formula though :D But I know some people who have messaged me saying that they have used that in a pinch cos that's all they had at home haha

@elf11beauty Год назад

@Buttermilk Pantry oh wow now I've learned something new! Didn't know that could come in handy to have at home! Thanks for the replies! :)

@lindasemper5956 3 года назад

Too slow

@rynho1369 Год назад

Glad to have found this tutorial,very close to what I've hoped to achieve in mind. May I ask , to double this recipe,do I double the quantity for all the ingredients listed? Thank you!

@ButtermilkPantry Год назад

Hi, you can definitely double the recipe if you wish. The jam might take a little longer to cook down but it will work the same. Just be sure it is at the right consistency.

@julia7810 2 года назад

I’m afraid the cream cheese and humid weather will shorten the shelf life of the cookies. Does omitting cream cheese affect the texture and flavour a lot? What can I substitute it with?

@ButtermilkPantry 2 года назад

It will change the flavour and texture. But if you want to remove the cream cheese, I suggest adding an extra 17g of butter and 33g of flour (approximately). I haven't tested this ratios out but that would be my suggestion.

@julia7810 2 года назад

@@ButtermilkPantry I ended up going with the original recipe. They were so tasty I had to seal them up in containers quick before my family eats them all before CNY 😂😂 I plan to do your butter cookies on the eve if I have time ☺️ Thanks for sharing your recipe and being so detailed. Happy Chinese New Year! With love from Malaysia ❤️

@shirleyclgan7282 2 года назад

This is the first time I view your vidro. I have eyesight problem can you show the recipe in bigger prints , please. I would like to try your melting recipe .