I have been very frustrated with my pen-like copper pineapple mould, its been in "cold storage" after tried it once few years ago.
Its not cheap ok!!
When i saw e joise's blog, i was inspired by the clean cut that her pinapple mould produced.
I made a trip down to Ailin and was really impressed with the amount of thoughts that went into making this mould.
According to the knowledgeable gentleman in the shop, the mould is crafted in hong kong.
The curved imprint design was an improvisation from the old straight ones as the feedback from customers are straight cut mould tend to have dough sticking on it. So, with a curved one, the chances of dough stuck would be reduced. The sharp looking mould, does not need dusting of flour also, you can adjust the thickness of your pastry by filing down the mould. So what am I waiting for?? Its a lifetime of investment!!
The copper mould needs to be seasoned like chinese wok, how do you season the mould?? So that it becomes virtually non stick and rust-proof!!
Here's how you do:
1. Take a washed and clean metal container eg. condense milk container to hold the mould
2. Heat up small amount of cooking oil, such that the whole mould can be immerse
3. Pour the hot oil into the container and soak the mould for 24hour
4. After 24hr, wash the mould with hot water and followed by cold water
5. Use a brush and brush the mould under cold water
6. Air dry it
7. Use the mould as per normal and wash with only hot water. You may wash the mould with soap only after mutiple use of 5 occasions