Tat Nenas in general
is a Pineapple Tart. The construction of it includes those in your average tarts
and tartlets – a pastry crust and the fillings in it. The crust of tat nenas is vast in recipes and you can
find them just as easily on the internet. The most basic recipe is the one used
in most dessert tarts shell which is the sugar crust recipe. However, sugar
crust is a little bit crispy for tat
nenas we know in Malaysia.
The filling is of course made from pineapple. Instead of
using the fresh pineapple, the pineapple is grated and cooked as a thick pineapple jam to prolong the shelf
life of it. The jam is of course subject to one’s preference in terms of its
sweetness and tartness and any additional flavor profile desired. Some would
include spices just to enliven the taste of the jam and to make it even
more interesting.
When talking about Tat
Nenas Gulong in particular, it is basically the
same thing but with a rather softer dough to work with. The appearance of
Tat Nenas Gulong is identical with Sardin
Rolls” and we can also just name it Pineapple Roll can’t we? Softer crust dough is owed to the process of making up the
cookies which utilized the spritz cookie presser. It uses disk with ridged edge opening that
looks like crinkle-cut fries. The dough then pressed into a long continuous
strip and then cut to individual length long enough to wrap around the proportioned
pineapple jam. The cookies are then egg-washed before bake in the oven as
garnish and also to help the crust hold it shape since it is soft and crumbly.
Crèmeuss’ Tat Nenas
Gulong is priced at RM48 per 100 generous pieces. The pineapple jam is
improved in term of its size which is doubled in comparison to last year’s
production. As with other promoted cookies, the Tat Nenas Gulong is priced by half should order for 50 pieces
desired, and the packaging is individually packs 50 pieces of cookies
regardless.
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