Saturday, August 14, 2010

Resepi Tart Nenas [gulung] Gebu

2

Grrrr.. I just spent nearly an hour writing the recipe and detailed explaination of the latest rolled pineapple tarts until I accidently clicked and erased all of it. Grrr.. Sabar sabar..baru nak kongsi ilmu dah hilang sume info. Dah le tengah ngantuk. Huhu..
OK so let's cut to the chase. Here's the recipe for the rolled pineapple tarts a.k.a. tart nenas [gulung] gebu done and tested last night from http://www.myresipi.com/ website. Recipe's writen by Sunkist, resepi asal dari blog PrincessHaryati.
Truth be told, I'm not a big fan of pineapples (be it fresh/cake/biscuits) but this one I find it's quite nice, the biscuit is rapuh, gebu dan melt-in-your-mouth so you got to handle it with care when storing.

Tart yang belum dibakar (28 Jun 2012)

Tart sudah dibakar (gambar lama 2010)

Tart Nenas [Gulung] Gebu (makes about 50 large ones or 80 bitesize ones)
Source: Sunkist@http://www.myresipi.com/top/detail/5535
Resepi asal: Princess Haryati
(resepi di bawah adalah separuh dari resepi yang asal)



A [nearly] balang-full of rolled pineapple tarts after some have been eaten :P (gambar lama ni)

DOH TART:
165g @ 1 1/4 cawan tepung gandum*
8g @ 1 sudu besar rata tepung jagung*
12g @ 1 1/4 sudu besar rata tepung kastad* diayak
8g @ 1 sudu besar rata susu tepung (ku guna full cream Dutch Lady, kadang-kadang Fernleaf)
113g @ 1/2 cawan mentega, suhu bilik
8g @ 1/2 sudu besar minyak sapi (ku guna butter je)
1/2 sudu besar gula kastor@gula kasar dikisar
1/2 biji kuning telor gred A
1/2 sudu teh esen vanilla
INTI JEM NENAS:
2 biji nenas muda
1 1/4 senduk gula pasir
sedikit esen vanilla
Bunga Cengkih
Kulit Kayu Manis
Daun pandan
*I used ready-made jam, about 320g, 4g each for 80 pieces of tarts (or depending on your tart size.)

Sapuan:
1 biji kuning telur
1sb suhu cair/UHT (susu segar)
sedikit pewarna telur kuning
*semua bahan digaul bersama. Baca dalam forum kalau nak warna cantik letak sikit susu dan pewarna kuning

Cara buat doh tart:
  1. Pukul mentega, susu tepung, minyak sapi, dan gula hingga sebati.
  2. Masukan telur dan esen vanilla, pukul lagi.
  3. Masukkan tepung yang telah diayak dan gaul hingga sebati dan lembut (kalau susah nak picit keluar dari acuan, tambah mentega. Kalau terlebih lembik, tambah sikit tepung).
  4. Panaskan oven 150C.
  5. Ambil doh dan tekan acuan tart lebih kurang sepanjang 5cm atau lebih, dengan bahagian bergerigi acuan memandang ke bawah (ku guna acuan semperit je). NB: Kadang-kadang masa memicit tu dohnya menggulung dan pecah-pecah. Biasa ku picit atas sehelai kertas baking paper dahulu dengan bahagian rata acuan semperit memandang ke bawah. Lepas tu perlahan-lahan terlangkupkan doh yang dipicit tu. Jadi biar bahagian doh bergerigi pula memandang ke bawah, baru diletakkan inti nenas. Kurang sikit pecah-pecahnya.
  6. Letak inti jem nenas pada hujung doh, kemudian gulung secara perlahan guna hujung jari.
  7. Susun atas dulang membakar (atau boleh juga terus dimasukkan ke dalam cawan kertas untuk almond london tu).
  8. Ulangi sehingga habis. Sapu permukaan doh tart dengan kuning telur. Tip: Untuk mudah sapu kuning telur, simpan doh tart yang sudah siap dalam peti sejuk untuk beberapa minit atau hingga doh keras sikit, baru disapu kuning telur. Kalau terus sapu leceh, adunan sangat lembut lebih-lebih lagi kalau guna berus plastik. Atau, 5+- minits sebelum tart betul-betul masak, baru disapu kuning telur.
  9. Bakar pada suhu 150C sehingga 15-17 minit sehingga masak.
  10. TIP: Untuk elak doh mengeras atau kering ketika proses memicit dan menggulung, tutup bekas berisi doh dengan tuala atau cling film.


Cara buat inti jem nenas [ku beli ready-made je]:
  1. Parut nenas dan jangan dibuang airnya.
  2. Masak bersama daun pandan hingga kering sambil dikacau supaya tidak hangus.
  3. Setelah kering masukan gula, vanilla , bunga cengkih dan kulit kayu manis.
  4. Kacau tanpa henti hingga likat.
  5. Angkat dan sejukkan.

Contoh acuan semperit yang digunakan, dapat tart yang comel-comel. Ahaks~ (picture courtesy of Google)

2 comments:

Nasrin said...

Hello.. Assalamu alaikum. I've been looking high and low for a recipe that gives the quantities in grams. Haha.. Typical problem with Malaysian recipes - not well documented. Semuanye ikut cita rasa! Anyway, for the filling, I intend to make it from scratch, and I would most appreciate it if you could explain the following:
1. How much is "1 1/4 senduk gula pasir" used for the filling, in grams? For the life of me I can't figure out what size the senduk is supposed to be!
2. The recipe for the filling says, "parut nenas dan jangan dibuang airnya". So what is to be one with the water?

Everyone copies the recipe from the creator / recipe contributor but nobody cares to elaborate. Sorry, no offense, but it can be quite frustrating. I hope to nail this the first time without wasting ingredients :)

Apologies for the rather long question. Looking forward to your reply. Thanks you very much!

Zack Zachoes said...

waalaikumussalam, hi there nasrin :)

hey you sound just like me. most of the stuff I get I dug from english sites (either chinese or western bloggers) 'cause they usually have both grams and cups conversions. cups can be a bother sometimes, especially for business as you need to be exact about the weigh.

yeah I notice that too, most of us (not all though) don't elaborate on recipes they've tried. I think they just want to keep the authenticity of the recipe (prasangka baik, hehe..)

frankly, for the inti nenas I've always bought it from the shop. I find that for business (small/part-time as it is) it can be quite time consuming if one were to make it oneself. but I'll try to help as best as I can.

1. 1+1/4 senduk is most probably about 1 cup of sugar. it doesn't say what type of senduk to use (macam zaman nenek kita dulu, guna gelas pn brp ml pn tak tahu, haha..) but after referring to several sites for the inti nenas, nearly everyone uses about 1/2 to 3/4 cup for every 2 biji nenas. 1 cup of sugar is approximately 240g. but this also depends on the type of nenas, some are sweeter while others are slightly masam especially nenas muda. inti nenas needs a lot of sugar as sugar slows down the bacterial process and it also needs to be fully cooked so it doesn't mould.

2. air nenas tu jangan buang. you masak bersama inti nenas yg diparut tadi sampai dia kering.

I think you could try this recipe, the blogger uses grams instead of senduk/cups. I think she wrote straight-forwardly, she specifically says that for sugar, it's half the weight of parutan nenas (without the juice). so if you're using 500g of parutan nenas (not including the the juice), use 250g of sugar. the juice can be added later after then sugar, parutan nenas and other bahan has been added together. if you find it not as sweet as you wanted it to be, you can always add more sugar.

hope this helps and apologies for being too long-winded :P cheers.

link inti nenas: http://www.resepidaria.com/2011/08/jem-nenas.html