60th Years with the same Quality

Pineapple Jam:

1. Blend pineapple chunks for 3–4 seconds, in small batches, to avoid a fine paste.
2. Pour into a pot, add sugar, cloves, and cinnamon. Cook on medium heat for ~30 min until thick, stirring often.
3. Let cool completely.

Pastry Dough:

1. Sift MFM Cap Bunga Cempaka All-Purpose Flour and custard powder, set aside.
2. In a bowl, mix butter and icing sugar until combined. Add milk powder, egg yolk, and vanilla; mix gently.
3. Gradually add flour mixture, mixing just until combined each time. Form dough into a ball, cover with cling film.

Shaping & Baking:

1. Flour work surface. Roll ⅓ of dough at a time into 5 mm thick disks. Chill 5 min if too soft.
2. Use a rolling pin or dough presser to create lines; cut into 2.5 x 1 inch strips.
3. Place one jam log at the end of each strip and roll dough around it. Trim excess dough.
4. Place on baking tray lined with parchment. Brush with egg wash.
5. Bake at 175°C (345°F) for 20–25 min until bottom edges are golden. Cool completely on a rack.

Tips:

1. Avoid very juicy pineapples; it takes longer to thicken jam.
2. Work quickly with dough to prevent drying.
3. Dough presser makes shaping easier for beginners.