Monday, January 12, 2009

Pineapple Tarts

more brownish.. bake for extra time.. more crispy and the paste more chewy
lighter brown version.. more softer

just a upclose pictures only.. hehe


my first trial..oblong shape.. too lazy to make this pattern.. rounder more better/easier

The greatest thing about baking.. hmm.. alot of of ingredientssss can be store bought. And there created something like pineapple paste, red bean paste, etc.. I have bought the red bean paste for quite a while but yet to prepare anything tempting.. then last weekend, i just woke up and start digging out the recipe book and see wat i can make for fun.. and finally this pineapple tart tempted me soo much and i was looking at the ingredient. And I found out the ingredient needed is quite simple.. so I make the decision to make it and I went to look for the pineapple paste and see any available or not... yeah... so many box of container... so excited about it. So my mission began, and who knows the most simple ingredients can make u soo tiring yet so enjoying. As this ingredient used is cold butter and I was thinking cold butter. oh no.. my hand sure feel very tired from the spatula pressing... hehe.. but as long as the outcome is satisfying.. here comes the recipe

Ingredient:
Rich Short/Crust Pastry:
250g cold butter
50g icing sugar
1 egg yolk
360g plain flour, mixed with 2 tbsp custard powder and sifted

Pineapple Jam Filling:
Store Bought Pineapple Paste.
But if anyone wants to make their own paste, here's the recipe

2 pineapple, grated
200g sugar, 2 cloves
3cm cinnamon stick
1 tbsp lime juice

1 egg, beater, for glazing

Method:
1.pineapple jam/paste:
Put all ingredients into a big pot, bring to boil, lower fire and leave to cook till almost dry, stirring once in a while. When almost dry, keep stirring to prevent it from burning until golden brown and dry. Leave to cool. Divide into small parts and form into balls.

2. Pastry:
Mix cold butter, icing sugar and egg yolk till creamy. Fold in flour and mix to form a dough. Leave aside for 30 minutes.

3. Get ready some flour and spread around the plate so that the pastry can be roll out OR for me, I used my palm to flatten the pastry and I place the pineapple filling in between and rolled it with both my hand.. there are many ways to do it... it all depends on the pattern you like.

4. Bake at 180 deg. cel. till golden brown. For me my estimated time is around 15 minutes to 20 minutes.

Note: Pineapple tarts must be totally cooled before storing so that the tarts will not turn mouldy easily.

Wednesday, January 7, 2009

peach trifle








well.. my first trial for trifle is not as appealing and as nice as i thought.. maybe i didnt really get the rite ingredient to make it. .. hehehhe...but still i will post out the picture..




Ingredient


for the cream : (A)


250g cream cheese


1 cup whip cream


1/2 cup of sugar


1tsp vanilla essence




for the sponge finger : (B)


one packet of sponge finger (around 20 stick)


one or two can of gina mango nectar or orange juice




One can of peach to layered




method :


1. mixed all ingredient (A) till fluffy.


2. dip the sponge finger in the mango nectar or the orange juice till soft


3. prepare a ramekin or a glass for layering the sponge finger then cream then the peaches then the sponge finger then the cream.


4. decorate with the left over peaches or maybe biscuit wafer.




my crafty card for xmas...











ya ya ya... its already new year .. hehehe... but these card have been made b4 the xmas and given out.. its not spectacular but all are a hard working hand made card.. happy viewing..