Pineapple Tarts

Home made pineapple tarts

My first attempt

not too bad huh?

PINEAPPLE TARTS (PASTRY)
500g butter or margarine
810g plain flour sieved 2 times
1 tsp vanilla essence
3 eggs big
¾ tsp salt
1 yolk for glazing

Beat butter until white, add eggs and vanilla add flour. use your electric mixer slow function until it’s sticky. Roll out into a dough keep in fridge until ready to use .Bake at 160 c for 20 min.

Jam
2 pineapples
250 grammes granulated sugar
5 cloves
a dash of cinnamon powder
1 tablespoon lemon juice

Skin pineapple and scrape out the flesh. Drain flesh on a sieve for 10 minutes to obtain 1½ cup of juice.

Place the scraped pineapple flesh in a non-stick pan and add granulated sugar, pineapple juice, lemon juice, cloves and cinnamon. Place pan over low heat and cook, stirring occasionally for about ½ hour until pineapple jam is sticky and can easily be rolled into a ball. Set aside to cool.

TIPS
– must refridgerate the dough at least 1 hr before using.
–Also, take a bit out at a time to roll. Leave the rest in the fridge, while u make the tarts.
–Easier to roll the pastry in between 2 big plastic sheets/plastic bags. Not so sticky, and no need to use flour on the table (if not too dry)
–For the open tarts: Just cut a smaller size, then brush with egg yolk, then place spoonful of jam.
–For the rolls: Cut a bigger circle, then put the jam in the middle and roll. Then put the egg wash over.

I said ” Sugar it!! I QUIT”

BUSY…

By AruBridal

 

By Arubridal

By Arubridal

By AruBridal

Wedding Weekend

I flew back to kk for the weekend

1) married bridesmaid of a very good friend of mine, bridezilla.

to make sure all things run well and be there for her

on top of that, i get to see my darling God-daugther and Abby’s mummy

and get to dance with my little Abby. She is soooooo cuteeeeeeeeeee and full of drama  just like her Yi-Yi

Daddy was scolding Abby’s for misbehaving

” WHYYY?? WHHYYYYYYY? WHY YOU SCOLD MEEE?” tears rolling down her cheek

wua so drama men. I likee!!

2) to meet baby Jemmy

so cute so kuai and so adorable. really an easy baby.

Abby mummy, going to miss you and the kids a lot.  Loveee you

Carrot Cake with Cream Cheese Frosting

This is all time favourite

I like to bake it for wedding events

suitable for elderly, adults and even kids

Ingredients

• 2 cups (300g) self-raising flour
• 1 1/2 cups (225g) plain flour
• 1 tsp bicarbonate of soda
• 2 1/2 tsp ground cinnamon
• 2 1/2 tsp ground nutmeg
• 2 cups (440g) caster sugar
• 3 1/2 cups coarsely grated carrot
• 100g walnuts, roughly chopped
• 1 1/4 cups (310ml) vegetable oil
• 5 eggs, lightly beaten
• 300g sour cream
• 2 tsp vanilla extract

Cream Cheese Frosting

• 500g cream cheese, softened
• 1 tsp vanilla extract
• 3 1/3 cups (500g) icing sugar

Candied Carrot

• 1 large carrot, shredded lengthways using a zester, plus 1 small carrot
• 1 cup (220g) caster sugar
• 1 green jelly snake, cut into thin strips

 Method

1. Preheat oven to 180°C. Grease and line a 25cm round cake pan with baking paper.
2. Sift flours, soda and spices into a large bowl. Add caster sugar, grated carrot and walnuts and stir to combine.
3. In a separate bowl, whisk oil, eggs, sour cream and vanilla until smooth.
4. Add to dry ingredients and stir until just combined. Pour into pan, smoothing top with a spatula. Bake in the oven for 2 hours or until a skewer inserted into the centre comes out clean. Stand for 20 minutes, then turn out onto a rack to cool.
5. For frosting, beat cream cheese using electric beaters until smooth. Add vanilla and beat well. Gradually add icing sugar, beating until smooth and creamy.
6. Split cooled cake into 2 layers. Spread bottom layer with half the frosting. Add top, then spread with remaining frosting.
7. For candied carrot, cut a 4cm piece from the end of the small carrot and use a vegetable peeler to make a small carrot shape. Place sugar and 1 cup (250ml) water in a pan over low heat, stirring to dissolve sugar. Add the mini carrot and simmer for 1-2 minutes until just tender. Remove and set aside. Add the shredded carrot to the pan and cook for 3-4 minutes until candied and transparent. Remove and set aside. Turn heat to medium and allow liquid to bubble for 1-2 minutes until reduced and syrupy, then remove from heat. Add mini carrot and shreds and allow to cool. To decorate, drain carrot and shreds on paper towel. Spread shreds around edge of frosted cake. Place mini carrot in centre, then arrange snake strips as leaves.

  

is one step closer to 2010 resolutions n…

is one step closer to resolution No.5
hope to seal the deal this weekend