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Monday, February 2, 2015

Gong Xi Gong Xi

Yes it's coming up to that time of the year again; celebration of the Chinese lunar new year. We move from one four legged animal (horse) to another (goat), this two legged animal however decided to sell pineapple tarts to those who are brave enough to try them.

All the ingredients used to make my tarts are made from scratch; no pineapple paste here thank you very much! Without divulging the exact recipe, here's what goes into my version of an age old Chinese New Year staple.

Pineapple 'paste': fresh pineapple (the first batch I used dole from the Philippines which gave a nicer colour an sweeter pulp, Malaysian pineapples can also be used), pandan, star anise, cinnon, sugar
Pineapple crust: flour, egg, milk powder and butter


Hand rolled base


Yes I even shape out the balls by hand, no machine used!


Dotting the "i's" and crossing the "t's"

Ready for baking 

Yes for a lucky few I even initialed their tarts


All ready for consumption: thanks @iamsuanc for the lovely picture!

Note I don't ever use any additives or preservatives in my tarts, so unless they're kept in the fridge they I bad after 2-3 left out!


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