Pineapple Tarts Ingredients

• 455g butter
• 130g condensed milk
• 663g cake flour
• 15g vanilla extract
• 3 egg yolks
• 1 egg (For egg wash)
• 1kg pineapple filling (Store-bought)

Dough and Filling Preparation

1. Take small portions of pineapple jam and form them into oblong shapes. Continue shaping the pineapple jam until it's all done.

2. In a large mixing bowl, beat the butter and thoroughly combine it with the eggs.

3. Combine sieved flour with the butter-egg mixture, and add condensed milk and vanilla extract. At a low speed, mix all ingredients until well combined.

4. Briefly knead the dough until it incorporates all the remaining flour in the bowl. The pastry is now ready for use.

Egg Wash Preparation

1. Mix the egg and water, whisking vigorously until smooth. Adjust the consistency by adding more water if necessary.

Tips:
* If the pastry appears too dry, incorporate a small amount of water or egg. The pastry should be pliable, ensuring it doesn't break while rolling out and folding to encase the filling.

Preparation

1. Use the pineapple presser mould to pipe the dough with jagged patterns. Creating lengths of 7 cm each. Position the pineapple jam on top of each piped dough, leaving a 1 cm space at the top.

2. After fully wrapping the jam, trim off any excess dough, ensuring a secure seal by gently pressing the ends together. Bake the tarts with the seam side facing down.

3. Preheat the oven to 180°C. After shaping all the jam-filled pastries, apply an egg wash glaze and bake for 10 minutes, keeping a close eye for consistent browning.

Yu Sheng Ingredients

• 1 tsp white pepper
• 1 tsp five spice powder
• 1 tsp sesame seeds
• 100g chopped peanuts
• 250g plum sauce
• 1 1/2 lime juice
• 1/2 cup red pickled ginger
• 1/2 cup sundried orange
• 4 white radish
• 5-6 carrots
• 1/2 cup red yam
• 1/2 cup green yam
• Wheat Crackers
• Any Toppings (eg. Salmon, Fruits like Mango, Pomelo, etc)
  

You can opt for a ready-made ingredients kit for a more convenient preparation. All ingredients except carrots and white radish were ready-made

Preparation

1. Peel and shred white radish, carrots, red yam, and green yam. You can use a vegetable peeler for long strips or a knife. (Vegetables were sliced conveniently using Toyomi's Electric Slicer)

Assembly of Yu Sheng

1. Prepare a large shallow plate for the Yu Sheng.

2. Begin from the centre and fill it with shredded radish, leaving a 1-2 cm border around the edges.

3. Arrange the shredded carrots in the centre on top the radish and form the Chinese word "龙" (Dragon).

4. Divide red pickled ginger, sundried orange, red yam, and green yam into two portions to evenly distribute around the plate.

5. Once everything is arranged, sprinkle five spice powder, white pepper, sesame seeds, and wheat crackers around the plate.

6. Right before tossing, drizzle plum sauce and lime juice over the ingredients.

Bakkwa Steam Bun Ingredients

• 500g Applewood Bakkwa (Bee Cheng Hiang)
• 270g milk
• 6g yeast
• 45g sugar
• 450g all-purpose flour
• 30g oil
• 12 of 5x5cm parchment paper liner
• Small amount of Red and Black food colouring

*The Bakkwa in our steam buns, a collaboration between Toyomi and Bee Cheng Hiang, adds an extra touch of delight. Our favourite local brand when it comes to Chinese New Year goodies!

Preparation

1. Begin by combining the ingredients in a mixing bowl, starting with milk, followed by yeast, sugar, all-purpose flour, and oil. Mix thoroughly for approximately 12 minutes until achieving a smooth dough consistency.

2. After completing the dough, divide it into portions of 50 grams each (pull or cut). You should be able to create up to 10 individual doughs. Additionally, put aside 2x 10g balls of dough for the coloured doughs for the ears and nose of the buns.

3. Shape them into balls. Make sure to cover the dough with a lid while shaping each piece to prevent exposure to air and avoid drying.

4. Dice the Bakkwa into small pieces for the steam bun filling. Take a portion of dough, flatten it to encase a generous scoop of Bakkwa in the center, seal by pinching, and roll it into a ball.

5. Incorporate the red food coloring into one of the 10g dough ball to create the nose and pink inner section of the ears of the pig for the steam buns. Use the other 10g dough ball to shape into triangles that will form the base of the ears. Place the pink inner section of the ears on top of the white base of the ears and assemble it onto the dough balls.

6. After assembling the ears and nose onto the dough balls, use a chopstick to dip into black food colouring and carefully to dab a small amount to create the eyes on the bun. Place the finished buns onto the parchment paper liner, let it proof for about 30 minutes in a warm place before steaming.

7. Steam for approximately 10 minutes. *In this recipe, we are using Toyomi Multi-Function Electric Stackable Steamer ST 2318.

8. After 10 minutes, avoid immediately opening the cover. Turn off the heat and let it remain in the steamer for 5 minutes before uncovering. This prevents a sudden temperature change that could affect the dough and cause it to collapse.

9. After allowing it to dry, cautiously open the cover, being mindful of water drips, and ensure they do not fall onto the buns.

10. Serve and savor while it's hot!