Golden pineapple balls

Ingredients

• 230 g Butter (SCS salted butter) - thawed for 15 minutes before beating.
• 35 g Castor sugar
• 1 teaspoon Icing sugar
• 2 Egg yolks (33-35g)
• 1 teaspoon Vanilla
• 340 g Top flour
• 25 g Full cream milk (Nespray Everyday full cream milk powder)
• 500 Pineapple filling (Ailin's Sarawak pineapple jam)
• 1 no Beaten egg for egg wash (remove 1 tablespoon of white and add 2 drops of oil)

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Preparation

• Preheat oven at 170-180 C. Line the baking tray.
• Beat butter, sugar, icing sugar and vanilla for 2 to 3 minutes.
• Add in egg yolks till well mix.
• Add in sifted flour and milk powder by using a spatular. (do not overmix)
• Divide the pineapple filling into 6g balls.
• Split the dough into 8g and wrap the filling.
• Egg wash and bake on the line tray at 170-180C for 20 minutes.