Pineapple Tarts

approx 250 tarts

Filling

6 ripe pineapples
1 to 3 cups of sugar (to your own preference)
3 pandan leaf (knot)
3 Cadamon
2 Cinnamon sticks
Crust

750g butter
6 egg yolks
9 tablespoon of sugar
6 tablespoon of milk powder
3 teaspoon of vanilla essence



I've bought 6 honey pineapples (ripe). More expensive but sweeter....


Manually grate all of them... a lot of work....but texture will be better


Seperate the juice and the flesh




Spices to add in.


Put in the spices and sugar into the pineapple and cook in low heat and stir occasionally to prevent burn at the bottom.


As I do not want to add too much sugar, I pour the juice in bit by bit and cook to retain the natural sweetness. More work but taste good!


This is how it should look like.


Roll the pineapple jam into small balls. The jam can store for a long time in the fridge. You can always make them way before baking.



Cream the butter together with sugar



Add in eggs, vanilla essence, milk powder and continue mixing till creamy



Add in the flour bit by bit till it becomes a dough



Roll the dough out




Use a tart cutter and cut around 0.7cm thick




Add in the rolled pineapple filling and gently press it down.

Glaze with egg yolk and bake at 170degree celsius for 15 - 20 minutes. You may want to use an aluminium foil to cover the top to prevent the crust from burning. The aluminium foil must not touch the filling as it will stick to the foil




Cooked!


Done!!! I've made around 5 to 6 bottles!!!

Chocolate Chip Cookies

From my mom's recipe book that she kept since 1974.

Ingredient:

2/3 cup of shortening
2/3 cup of butter (soften)
3/4 cup of white fine sugar
3/4 cup of brown sugar
2 teaspoon of vanilla essence
2 eggs
3 cups of plain flour
1 teaspoon salt
1 teaspoon baking soda
nuts (optional)
12oz semi-sweet dark chocolate chips



Put butter, shortening, white sugar, brown sugar and vanilla essence into the mixer


Mix well


Add the eggs


Continue mixing



Mix the flour, salt, baking soda together and sieve well before pouring slowly into the mixture

You may mix in or fold in.


I am using Hershey's semi-sweet chocolate chips and walnuts



Pour in the chocolate chips and nuts



mix well

use a teaspoon and scoop a small lump of the mixture



It's around 2cm width and bake for 5-8mins or till golden brown at 170degree celsius. You may make bigger cookies but will require longer cooking time




All done!


Enjoy~~

Recipe for Mini Cheese Cake

Hi all,

I've got request to post the recipe here.

Mini Cheesecake recipe as below. Actually you can also make it as a whole cake itself.

Enough to make 10 to 12 muffin cup size mini cheesecake

Base:
2/3 cup or 60g of digestive biscuit (original)
2 tablespoon white sugar
2 tablespoon melted butter

Cake:
500g cream cheese
1/2 or 100g of cup white sugar
3 teasoon lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon vanilla essence
2 eggs

Directions:

1. Crush the digestive biscuit into crumbs
2. Add in sugar and melted butter and mix
3. fill about 1 tablespoon of crumb into muffin cup
4. bake for 5 minutes


5. mix soften cream cheese together with sugar, lemon juice, grated lemon zest and vanilla essence till soft and creamy
6. Add in egg one by one and mix

7. Pour cream cheese mixture into muffin cups filling only up to 3/4 of cup
8. Bake at 170 degree celsius (preheated for 15minutes) for 25 minutes
9. leave cool and refrigerate till ready to serve

Mini Cheesecake for my friend's birthday

First attempt to make icing for cheese cake and it has been more then 10 years since I made cheesecake again.

Have never learn icing decoration before.... pardon me of the childish wordings... hahaha

Icing was also quite hard... should have added more water or milk.

2. Cute?

Singing "Happy Birthday" song to jen!

Oh... where's HAPPY?

Alright... you be gone in no time..so don't keep smiling!

Kueh Lapis

Have been learning from my mom since 10 years old.

Every Chinese New Year, my mother will not fail to make for our family and relatives.

Now, my mom have pass this mission to me!

I am still trying to perfect the skill of layering the cake.

Below are some pics on how the procedure is like....

1. To make kueh lapis, there's two portion of mixtures to prepare. Firstly, the butter mixture...

2. Mix till creamy and fluffy

3. This is how it should look like

4. Now the egg mixture with sugar..... alright.... don't be scare off by the egg yolks!!! hahaha

5. Mixture bubbling~

6. Add in flour and continue mixing

7. Pour the egg mixture into the butter mixture

8. Pour pour pour and mix well

9. This is how the final mixture looks like

10. Pour a layer in and start baking.

11. Press down to firm it and expel any air in between

12. Pour another layer after pressing and put into the oven

13. Take out

14. repeat till mixture finish and put an aluminium foil over the cake and bake for 20 mins

15. finish baking! nice?

16. Cut the side to seperate the cake from the tin

17. Put a wire cooling mesh over the tin

18. Turn over and remove cake out

19. This is the cake.... tear the baking paper away

20. A close up view. Leave the cake to cool

21. After cooling and left overnight (I made the cake at late night)

22. Cut cut cut... yummy