Put all ingredients except Pineapple Jam into Extra Chef. Give it a few pull to achieve crumbly texture.
Pour the crumbs on That’s A Bowl. With both hands, gather all the crumbs together, press it to form a dough. Refrigerate the dough for 1 hour or more.
Put Pineapple Jam into Fusion Master Mincer with Sausage Insert attached, fan-blade and mincing disc removed . This will be able to roll out a longish shape Pineapple Jam. Use finger as a guide, and cut out about 2½cm Pineapple Jam each. Repeat until all 350g Pineapple Jam is used up.
With a clean and dry Fusion Master Mincer, “W” shaped cookie insert is attached , fan-blade and mincing disc removed. Put refrigerated cookie dough, roll out about 7½ cm length of cookie dough.
Wrap the Pineapple Jam with 7½ cm cookie dough. The length of the cookie dough should wrap nicely on the Pineapple Jam. Becareful not to flatten the beautiful shape of the pastry.
Place Pineapple Rolls on Silicon Baking Sheet. Glaze each Pineapple Rolls with Egg Yolk mixture, and bake it in pre-heated oven at 180 Degree Celsius for 15mins.
Remove cookies from the oven, glaze another layer of Egg Yolk mixture, and let it bake for another 8mins , or more, to achieve golden color.