Group A
Cream Cheese 500g Sugar 100g Corn Starch 20g Group B Egg 220g Group C Mauri Non-Dairy Whipped Topping 130g Milk 100g
Baking Step:
Using paddle, mix Group A at high speed for 5 mins or until no lump.
Turn the mixer to medium speed, slowly add in Group B for 3 mins.
At slow speed add in Group C within 1 minute. Bake at 220oC top heat and 180°C bottom heat for 35 to 40 mins, until top is dark amber and almost charred at parts but the middles is still wobbly when jingling the pan.
Let it cool inside the tin fully on a wire rack at room temperature to allow the cheese cake to set. Place into the refrigerator after cooled to allow it to chill and set. Best serve cold.
Using paddle attachment, blend all the ingredients at low speed for 1 min. Scrap down the bowl.
Change to medium speed and mix for 1 min.
Fill cookie dough into cookie press. Pipe out onto a non-stick tray.
Place a rolled pineapple filling onto the dough and roll up.
Glaze with egg yolk.
Bake at 170°C for about 18 mins. Baking condition vary depending on dough size and oven characteristics.
Remove from oven and let it cool before packing.
*Strawberry Tart : change pineapple filling to strawberry filling and add red colour to the dough
*Blueberry Tart : change pineapple filling to blueberry filling and add blue colour to the dough