Its the time of the year - Chinese New Year.
This year its more special as we will be spending CNY in Guangzhou.
Usually by this time, I would be running around but this year I am more relaxed .... no need to run heheh
Also, I do not need to give away my bakes ... so its much lesser to bake
I took the time to analyse my pineapple tart ...
Using my new tools like ... flower ejector mould and rolling pin that can adjust height ... I learnt more about making pineapple tart.
For those who likes "melt in the mouth" texture, reducing the time to bake helps achieve that whereas for those who likes crispy texture baking time of about 15 mins at 180 deg produce a tinge of golden on the pastry. The jam is much more nicer in colour as I did not cooked the jam for too long after adding sugar ... so i have a nice golden jam.
With extra pastry, decided use the pastry to make egg tart!! What a way to use up extra!! The filling for egg tart came from KC forum
Using my AMC roasting pan (has left it in cold storage for a while till found this recipe). Caleb finished 3 egg tart within a short time .... !!
Ingredients for egg filling
160g sugar
300ml water
lemon slice
8 egg yolks and 7 egg whites
1 drop yellow coloring (not nec, but use it if you find that the egg colour is in pale yellow)
Method for the egg filling
1. Stir in sugar into boiling water till dissolved
2. Add the lemon juice and set aside till cooled
3. Lightly beat the eggs and filter the eggs
4. Combine the eggs with the sugar water. Set aside.
** Method (for AMC roasting pan)
1. Preheat Roasting Pan till RED
2. Put moulds to bake till 11 o'clock
3. Pour egg mixture and bake till 2 o'clock