January 23, 2005

Pineapple Tarts Update

Thanks to many generous blog readers who decided to share the fruits of their experimentation with us, we’ve now got lots of tips and a few variations of my mom’s tried-and-tested recipe.

From Charmane: Cheddar cheese pineapple tarts
“Tried the recipe and also added additional ingredients. 60g of grated cheddar cheese and 1 tsp of vanilla essence. No salt though. Also, incorporated some tricks that I learned from making mouth melting chocolate chip cookies. After mixing the ingredients together and forming dough, leave the dough to rest in fridge for 30 mins. after mouding into cookies, put the unbaked cookies back into the fridge for another 10 mins before putting into oven.”

From Joanne: Lemak Pineapple Tarts
“Instead of 580g flour (5 & 1/4 cups), I used 5 cups flour (550g) and 1/4 cup milk powder. No salt, used 1 tsp vanilla essence. No change to rest of ingredients. Brushed the cut-out pastry with beaten egg before I fill with jam. Baked at 170 degrees C for 10 minutes. Tarts are buttery & “melt-in-your-mouth”. This recipe’s definitely a keeper :)”

From Michelle: A not-so-sweet version
“I cut back (alot) on the sugar, used something like 2 tbsp of coarse sugar instead.”

Amy tried the Super buttery version
“Added almost 500g of butter to see if tarts will turn out more crumbly and buttery. The effect was good but the dough was a mess to work on as it was soft and damp. Had to keep sprinkling extra flour. I think about 420-450g of butter should be good.”

FAQ:
Q: How many tarts does the recipe yield?
A: About 100.

Q: How to make the pineapple jam?
A: The recipe for the jam is 120g sugar to one pineapple.
You may want to flavour with cinnamon and nutmeg for the Nonya style pineapple. Pick pineapples that are not too ripe.
Grate the pineapple and cook with sugar over low heat until it caramelises and dries up somewhat.
You will not be able to use the pineapple jam immediately as it will still be too wet to handle. But keep it in the fridge for one night it will dry sufficiently to be rolled into balls.

Posted by Karen at January 23, 2005 07:14 PM in food & drinks
Comments

how many pineapples do you use for the recipe ?

Posted by: LG at February 1, 2005 01:22 PM

Do you have a recipe for closed pineapple tarts? Or, any suggestions on how to modify the open recipe?

Posted by: Ana Lacson-Yu at February 4, 2005 08:35 PM

Can canned pineapples be used instead of fresh ones? if yes, do i need to modify the recipe?

Posted by: Anne at February 6, 2005 04:38 AM

Nope, I don’t think you can use canned pineapples. They’re not fibrous enough. Even for fresh pineapples, you need to pick those which are not too ripe.

Posted by: Karen at February 6, 2005 11:50 AM

Oh ok. Thanks for the reply. Can the recipe be used for closed pineapple tarts?

Posted by: Anne at February 7, 2005 09:09 AM

Yup, according to my mum, you can use it for closed tarts. She just made some this yr, apparently.

Posted by: Karen at February 8, 2005 06:40 PM

I am very excited and am preparing to make some pineapple tarts today based on the helpful recipes provided by everyone here. I would like to try baking some kueh bankit too. I miss the melting taste of kueh bangkit very much. Would appreciate if anyone could provide me the recipe. Tried to go to the link of peranakan recipes but not valid anymore. Any other sit were i could find one? Thank you?

Posted by: Jane at August 30, 2005 11:39 AM

Hi Jane, here’s a link to an Arts Central Kueh Bangkit recipe. I haven’t tried making kueh bangkit before. Lemme know how it goes.

Posted by: Karen at August 30, 2005 11:48 AM

Hi all,

I am trying to make Egg Tarts, but the recipe I got from a HK baker wassn’t as good as I thought it was. Can anyone here give me the local or “Tong Heng” version of Egg Tart Recipe? Many thanks!

Posted by: Marcus Woo at October 22, 2005 07:13 PM

hi, am a singaporean living overseas in new york and miss singapore pineapple tarts. does anyone have a good recipe for that? thanks!

Posted by: clara at November 7, 2005 11:37 PM

Hi Karen!
I stumbled upon your blog while looking for a pineapple tart recipe to try out, coz i was craving for them all the way over in canada and trust me, they were yummi-licious!!!! for some reasons though, there was too much butter and i had to add flour and abit of the rest so they would look like fine breadcrumbs.. due to the amount of flour that i had to add, i had to add another egg yolk as well.. lol.. but otherwise, it did turn out well. a big THANK YOU to you from the 3 of us here! :D

p.s. Do you have any egg tart and prata recipe that i can use? haha.. now i’m craving for them and pls contact me my email if u have any of them to spare.. thanks again..

Posted by: leonyie at December 30, 2005 07:39 AM

I just did a batch of pineapple paste before reading your blog. I had added 1 stick of cinnamon and 1 star annise (to 2.5 grated pineapples) while frying. My second batch (3.75 grated pineapples) i added in addition to that, a pinch of ground cloves. And it gives it a different fragrance, what my mum used to make!

Will be trying out your pastry recipe this tuesday, me and my sister is going to have a baking session … but =( somehow i dun think my pineapple paste is enuff for 100 tarts!

I threw allthe paste into the wok (make sure the wok is throughoutly clean, no residual oil else all your hard work will be down the drain), put on high heat, let it boil away with the stick of cinannmon and star anise till it’s semi dry, and i’ll start frying … add the sugar only when it’s almost dry and stir till it’s done. This way, you don’t have to watch the pineapple paste right from the start - gives you enough time to grate the pineapples for the 2nd batch!

Posted by: diane at January 8, 2006 10:56 AM

Hmm.. I tried making the tarts again for the second time. The first time it was wonderful: melt-in-the-mouth and delicious.. However, this time I used exactly the same thing and did it the same way but the pastry dough refuse to lump together and I had to add extra eggyolks to make it bind. After baking, the pastry was much harder then the previous time and had cracks on it. Does anybody have any idea why was it like that? Was it because I added too much yolk? Please enlighten me!

Posted by: leonyie at January 9, 2006 07:18 AM

Oh! I forgot to mention that I baked the tarts for 12 mins at 170 degree (same as the previous time) at first and tried to adjust it to 10 mins but they still crack!

Posted by: leonyie at January 9, 2006 07:27 AM

The next time your pastry refuse to clump together, fiddle with it a bit more. Or put it in a mixer and pulse for a bit. It just means you have to abuse it a bit more before it would come together. You have to be patient.

If the above does not work, try adding a tsp of water at a time then work it till it comes together. Hope it helps.

Maybe your butter was too cold.

Hi diane, thanks for your pineapple jam recipe!

Posted by: Karen at January 9, 2006 02:43 PM

Hi Karen,
No, I should be thanking you instead!

Your blog has made my day and I shared it with a few galfrens and we all had a good laugh, esp the worst ever logos.

You and Skinny Epicurean has made me resolved to start baking again after a 10 year hiatus… I hope my resolution can last!

Posted by: diane at January 9, 2006 06:46 PM

Hi!
Just another pastry recipe to share for covered tarts

250g / 1 cup salted butter - softened
4 tablespoon caster sugar
1/4 teaspoon vanilla essence
2 and 2/3 cups cake/ plain flour
2 tablespoon milk powder
1 egg yolk

1. Blend butter and sugar till white and fluffy. Add vanilla essence and mix well.
2. Add flour, blending well each time, reserving 1 cup of flour.
3. For the last cup of flour, use hand or wooden spoon to cut the mixture till it looks like crumbs.
4. add milk powder and mix well.
5. Use the egg yolk to combine crumbs into a dough.
6. If too dry, add a bit milk (each addition limit to 1 tablespoon milk max)

If using for open tarts, chill the dough in the fridge for 30 mins. Just cover the mixing bowl with a wet cloth.

Oven Temp at 200 degrees celsius (reduce 20 for fan assisted ovens). Bake for 15 to 20 mins. For crispier pastry, reduce temp by further 20 degrees celsius and bake 20 to 25 min. Once it’s golden brown, it’s done.

Posted by: diane at January 11, 2006 02:08 PM

May i know what type or flour should we use?

Posted by: Lynn at January 11, 2006 02:29 PM

anyone can help? I dun seem to be able to make a nice glaze for the tarts … same out hardly even glossy … in fact it came out looking as if we didn’t brush any egg on it *sob*

Posted by: diane at January 11, 2006 05:17 PM

Hi, I tried to bake the pastry for the pineapple tart but it turns out to be very very soft. Does anyone knows where the problems lies? How do i make the texture harder?

Posted by: Jane at January 11, 2006 10:58 PM

And btw, can anyone advise on the proportion of the flour to the butter? Is is really neccessary to add sugar to the pastry?

Posted by: Jane at January 11, 2006 11:00 PM

Hi, I am not a blogger but I think your blog is great! Thanks for the recipe. I am just wondering how many pineapples do I have to use to prepare enough jam for 1 portion of the tarts?

Posted by: Linee at January 12, 2006 12:17 AM

Linee: Think 5 pineapples should be sufficient.

Lynn: Flour is always plain flour unless stated otherwise.
Diane: Brush egg yolk, not egg. If it still doesn’t show, brush twice.

Jane:
Make pastry harder by putting it in the fridge before or after rolling. I always do that.

As for proportion of flour to butter, I don’t understand your question. Icing sugar is a matter of taste I suppose. But in a pastry, sugar also affects the texture of the tart. So if you tweak the recipe, the overall texture of the tart will be affected.

Of course it’ll still be a tart, so if you’re not fussy, experiment away.

Posted by: Karen at January 12, 2006 11:03 AM

Hi Jane, if you dun want the tarts to be too crumbly, you could trying adding a whole egg, rather then just an egg yolk. You could also try baking it for a longer period of time. Sugar is also not necessary (my sister just use salted butter) but it depends on the various recipes and end result texture.

Hi Karen, ok will try the egg yolk thingy again … my siblings were just wondering why it just won’t turn out like my mum’s one … Thanks!

Posted by: diane at January 12, 2006 04:36 PM

Amidst our festivites and merry-making, it would be complete to remember the less fortunate… such as the abandoned and abused cats.

This animal shelter is currently baking pineapple tarts and loveletters for sale and all proceeds goes to the maintenance, care, food and medical of the cats.

If you are in a charitable mood, do give Phyllis a call @ 93364860 / 63128353 OR,
Visit her and the cats @ 210D Ponggol Seventeenth Avenue on weekends to share just some time of love with the cats who really needs it.

Do share your joy with another less fortunate soul. Thank you.

Posted by: catinthemoon at January 21, 2006 03:14 PM

hello karen,
I tried to make the pineapple tarts again and this time they were even better than before!
I think the main problem was that there wasn’t enough butter and maybe the butter was too warm. I read from somewhere that for flaky pastry, use the coldest possible butter and coldest workplace which worked for me.
It is also possible to make the jam in about 1 and half hr. Just boil everything else at the heat of 7 out of 10 initially and let it boil rapidly for about 30 mins, stirring constantly and turn to low (3 out of 10) when it starts getting a little more sticky. After 45 mins later, blast on 7 out of 10 again and keep stirring like mad.. I don’t know if it will have a bad effect on the jam texture but seems to work for me.
Once again thanks for the wonderful recipe! appreciate it alot :)

Posted by: leonyie at March 4, 2006 12:27 PM

hello leonyie, glad your tarts turned out better than before! Did you use more butter? Please post your recipe!

I also read some where that you should not rub the crumbs too hard. Use a light touch so that it’ll be more melt-in-your-mouth.

I have yet to try that. So lazy.

Posted by: Karen at March 6, 2006 11:20 PM

Hey..sorry have not been surfing around for so long because there was lotsa work to do. But yeap, I didn’t change anything from your recipe. I think it was just the working conditions that changed- the kitchen was cooler. One more thing is that it may be better to just dump all the butter in and do it quickly so that the butter does not have the chance to “melt”. Hmm.. because I use cold butter, it seems difficult to not rub it hard.. Try getting your boyfriend, if you have one, to do the dough cause the pineapple tart dough definately liked my boyfriend more than me. So happens that this time he was the one trying to mix it as I was lazy :D lol

Weirdly though, one pineapple for me only yields 40 tarts.. Maybe I have been too greedy and put too much for each tart..

Posted by: leonyie at April 6, 2006 09:15 AM

Hi, I stumbled upon this blog while searching for recipes and I found all the comments extremely helpful! I love making pineapple tarts and other snacks and am constantly experimenting. My latest project is pineapple tarts for vegetarians (i.e. eggless).
I understand that the pineapples used are normally less ripe. But I have always been using ripe ones so that I can cut down on the sugar added during the cooking process. My ratio is 70g caster sugar to 1 medium sized pineapple. Normal granulated sugar produces pineapple jam that are dark brown while caster sugar gives the jam a lovely golden brown colour.
I also enjoy experimenting on steamed chinese buns (dimsum bao). I try to make them as white as possible without resorting to chemicals such as baker’s ammonia and alkaline water. So far they’ve turned out great, although not as superwhite as the restaurant variety but definitely good enough!

Posted by: Oilin at April 16, 2006 05:34 PM

Hi, I have a great time reading your blog. I have taken on “Baking Pineapple Tarts” as my first baking project. I have followed your receipe and steps faitfully. But my tarts taste like bread. How do you make the tarts more ‘melt in your mouth” feel?

Posted by: umonth at September 10, 2006 07:39 PM

Hi Umonth!
I read your comments regarding pineapple tarts. Some reasons why baked pineapple tarts turn out tasting like bread are:
- the dough was overmixed, overkneaded or overhandled. (this causes the strands of protein in the flour to become more elastic, and thus more bread-like in texture)
- tarts were baked for too long,
- using the wrong type of flour. (If you had used bread flour (high-protein flour) instead of plain flour (medium protein), this may affect the texture of the tarts)

To make melt in the mouth pineapple tarts, do the following:
- switch to plain flour, Hong Kong flour or cake flour,
- add a little cornflour (about 1 tablespoon to every 150g of plain flour)
- since whole eggs are strengtheners and yolks are tenderizers, replace whole eggs with egg yolks (1 egg is equivalent to 2 yolks)
- do not overmix your dough. Combine the ingredients just enough for them to form a dough. The more you knead and mix, the tougher-tasting the tarts will be.

You can also make a vegetarian version of pineapple tarts by omitting eggs. Simply use 360g plain flour, 60g icing sugar, 300g butter and 1 tsp vanilla essence. This recipe (taken from ‘Delicious Asian Sweet Treats’ Boostprints cookbook) will give you melt-in-the-mouth pineapple tarts.
Hope this has been helpful to you!

Posted by: Oilin at December 31, 2006 10:52 AM

Hi Oilin,

Thanks for your recipe! I think everyone who’s interested in baking local cookies should go and buy your book. Do all the recipes come with such detailed notes and tips? I love them.

Anyway, if you have ever made a batch of super crunchy pineapple tarts (which most people don’t like) let me know. I love the crunchy types. For now, I’m just baking my tarts longer than what my mom recommends.

Posted by: Karen at January 2, 2007 10:26 AM

Hi Karen,
Yes, I have made super crunchy pineapple tarts, but most of the time, I make the melt-in-the-mouth type. Yes, you’re right - most people seem to prefer the tender version of pineapple tarts!
I will post my recipe for Crunchy Pineapple Tarts some time next week on my blog (www.pineapple-tarts.blogspot.com) just for you. I will bake them and take pictures as well.
All the recipes in my book come with detailed notes and tips. These were the experiences I’d gathered during my baking experiments. I jotted down all my successes as well as ‘disasters’ (so I don’t repeat them!) in notebooks. When I was writing my book, I simply refered to the notes and picked out the ones that are important for readers to know.
I’ve just started work on my next recipe book. If there are any recipes (iconic and familiar local sweet snacks) that you think should be included, do let me know!
Wishing you and your family a very happy new year!

Posted by: Oilin at January 3, 2007 11:17 AM

Hey Oilin,
Yes, please upload the recipe for the crunchy tarts! I would like to try out a new recipe. Is it going to be like the Glory type of tarts? I think I like those.

And I do have many recipes (old ones) that I’m looking for, but can’t remember which ones now. Although, someone did ask for a putu piring recipe once.


Posted by: Karen at January 4, 2007 12:49 PM

Hi Oilin

I have read your blog on the pineapple tart pastry. I will try it this Saturday. *excited*

However, could you kindly share with me the recipe for the filling?? I actually went to the link www.boostprints.com, realised the filling is made by Ripe pineapples. But i do understand that normally ‘not so ripe’ pineapples is used instead..therefore, i would appreciate if you could share the recipes of the ‘not so ripe’ pineapples filling to me..thank you so much..

I have tried preparing the filling before..but it was very hard that you can use as ‘gor li’ (marbles)..haha! therefore, i m determine to learnt the filling again this year to surprise my family..hee..

oo…btw, could you kindly advise me what you guys meant by ‘1 portion’..as in the number of portions of filling refer to??

Rgds
Diana

Posted by: Diana at January 5, 2007 01:14 PM

Hi Oilin

I forget to ask you something.. i realise that you did not include baking powder as part of your pastry recipes..any reason why?

and for the unsalted butter, the quantity stated was 280g.. but u also stated ‘2 sticks and 1 tbsp’..wat does tat meant?

Rgds
Diana

Posted by: Diana at January 5, 2007 02:11 PM

Hi Karen

i’m a newbie to baking pineapple tarts..and would like to learn it for this CNY for my family…

I read your pineapple tart pastry recipes and would like to try it out soon..but would you mind if you could provide me with a more detail steps?? thank you ya..

And for the filling, would you like to share your recipe which can allows me, a newbie to baking pineapple tarts to start off with.. =)

hope to receive your reply soon ya!!

cheers
yifen

Posted by: Yifen at January 5, 2007 06:06 PM

Hi there, Karen…

I was floating around Google looking for information about sending food overseas, and I found a comment on someone’s blog about you and trying to send cookies overseas.

Well… I’m trying to send homemade cookies to a friend of mine overseas, but I was wondering how to go about doing it. Will they last through being sent all the way from Singapore to the UK? What sort of postal service do I use? How long does it take, and how much does it cost? What happens if I send something and the recipient isn’t in?

Just hope that you wouldn’t mind filling me in. I left my e-mail address here. Or you could just comment; I’ll be checking your blog for updates anyway.

Posted by: Fong at January 7, 2007 10:54 AM

hi karen, i’ve been reading yr blog and tried out yr pineapple tarts recipe today. my 1st few batch did not brown as those sold outside and i rebaked them using the “toast” function on my oven but the pineapple filling ended up hard and a little burnt. The “Bake” function doesn’t seem to brown the tarts as the heat came from the bottom.. So i am wondering if it’s the problem with my oven afterall? i brushed on beaten egg yolk over them too… Overall the tarts tasted yummy but looked a little too pale. Any tips on this?

Posted by: ginginmeow at January 7, 2007 10:14 PM

Wow, I can surely tell that CNY is coming just by the number of people posting to this thread! :)

Yifen: the recipe with details (read together with the link provided right at the top of this thread)
Sift dry ingredients (flour, baking powder, salt, icing sugar) together and rub in butter till the mixture resembles fine breadcrumbs.

Rubbing in: Cut cold butter into 1cm cubes and use your fingertips only, to push the butter into the dry ingredients. See Oilin’s blog for photos.

Add the egg yolks and knead till the dough just comes together.

Chill the dough in the fridge for half ab hour before using.

To use, dust rolling surface with flour and roll the dough to a quarter of an inch. Then cut out the shapes and top with pineapple balls.

The jam recipe is somewhere on this thread too. And it’s as easy as it sounds. It just takes a while to caramelise.

Posted by: Karen at January 8, 2007 01:16 AM

Hello Fong,
Yes I did send pineapple tarts all the way to Canada for my aunt and her family who loves them. She did not complain of broken cookie, though I am sure that at least a few must have been broken.

I sent it using the SingPost Parcel Post (?). And it makes sense to buy the flat rate box and then find a cookie container that fits the box. That way you’ll maximise the bang for your buck. You might want to find a smaller container and then coat your cookie container with 5 cm of styrofoam peanuts. That’s what antique shipper taught me, anyway.

For me, I simply threw my container into the box and topped it up with peanuts. It cost me about $50, I think. As I recall, the tarts got there pretty quickly.

I suppose if the recipient is not in the postman would just leave a note for them to pick it up at the post office, much like what they do here. Although, I really haven’t any experience with the UK Postal Service.

Posted by: Karen at January 8, 2007 01:27 AM

Hello Ginginmeow,

It sounds like you baked your tarts in a toaster and you’re even lucky that they are even edible. :)

Seriously, what temperatures did you use? Is it a fan forced convection oven? Is there a fan in your oven?

If you want to try browning them again in your oven, use the toast function, but move the baking rack down, away from the heating element which burnt your tarts the last time. Then stay by the oven and peek at the tarts every so often to make sure that they get a nice tan, without burning.

I am interested to find out which oven you’re using though.

Posted by: Karen at January 8, 2007 01:33 AM

Hi Karen - just tagging to say thanks for the reply. I’ll go check out this SingPost business… and pray that the cookies survive being mailed. $50 seems pretty steep, but I hope it’ll be worth it, heh.

Posted by: Fong at January 8, 2007 08:39 PM

Hi Karen

Thks for your reply ya.. but just to check with you for the oven temperature..I understand for the 1st time, we have to preheat the oven at 170-190 degrees celcius first.. but after the 1st batch of tart sent into the oven, for the 2nd batch, do we need to preheat the oven again before send it into the oven??

Or otherwise, is there a need to reduce the temperature lower than the 1st batch so that it will not get burnt??

Lastly, i have did my 1st batch of pineapple tarts…the filling taste okay..but for the pastry, it was soft (fragile), tasteless (no sweetness) and pale in color..

In my recipe, i have add on the sugar..but the taste just not sweet..and i do understand if i add more, it will affect the texture of the pastry..what shd i do then??

And the pastry was very soft..well, i did achieve the ‘melt-in-mouth’ texture..but on the outside, it is soft that if we press slightly with our fingers, it will start to chipped…i dare not to bake longer or adjust higher temperature as i’m afraid that it will get burnt…pls enlighten me on this too!

Lastly..i noe that in order to acheive golden brown appearance on the pastry, i got brush on the egg yolk..but i realise that if too much of egg yolk is applied, it will get burnt easily as compared to parts not coated…therefore, any solution to it?? i try adding on yellow coloring..but it dun seems to help.. *sad*

pls enlighten me on the above….thank you!

p/s: i’m going to bake my 2nd batch this Sat…hope u can assist me on the above so that my 2nd batch will be successful! hee.. i can’t wait to present a delicious bottle of pineapple tarts to my in-laws and family…

Rgds
Yifen

Posted by: Yifen at January 9, 2007 05:47 PM

Hi, I tried your recipe too!

I also had the problem of dough that was too soft. I used 250g of butter, hence only used 400g of flour, 2 egg yolks, 50g caster sugar (pro-rated). 1 medium pineapple for the jam was just exactly sufficient for this portion of dough.

The dough was too soft to cut into cookies properly. In the end I sifted 30g more of flour into the dough. I had to bake for 25 mins before the cookies tasted cooked. Overall was YUMMY!, but still too soft and crumbles easily. Maybe still need more flour? I didn’t refrigerate the dough (could this be the problem or I still need more flour)?

How do I vary the recipe for the covered tarts?

Posted by: carol at January 9, 2007 10:05 PM

hi karen,

tks for yr reply. i guess you are right, mine should be a toaster i/o an oven.. haha..
anyway, i used 190C. it’s called “toaster oven with convection”. there’s no fan in it.
so sad, i guess i betta buy a proper oven then…

Posted by: ginginmeow at January 10, 2007 11:41 PM

Would appreciate a tried and tested recipe for kueh bangkit. thanks

Posted by: Pris at January 15, 2007 07:42 PM

Hi Karen, thanks for ur wonderful receipe. It’s hard to find nice uncovered pineapple tarts in Sg so I took up the challenge n bake for the first time. You’re a genius! I followed your recipe closely, and they tasted really great! My husband likes it a lot, so does my friends.
One minor problem is the dough dries up very quickly, especially after I left it in the fridge, it breaks into little pieces and looks like breadcrumbs. Even when I add in egg yolk, it doesnt help much. I took a long time to cut out the shapes as a result. What can I do to improvise on it?
Today I will try to make melt-in-your-mouth ones.. shall update u on my progress =) thank you!

Posted by: shirley at January 19, 2007 11:34 AM

hi karen

Where can i find your pineapple tart recipe ? It’s my first time here in this blog.
Preferably Melt-in-the mouth version.
Hope to hear from you soon. Thanks !

Posted by: carina janelle at January 20, 2007 12:23 PM

Hi Shirley, Sorry I didn’t get to reply earlier. My mom was quite sick.

How long do you leave the dough in the fridge? The fridge is not a good place to store dough. I have had the exact same experience as you. So, only use the fridge to chill the dough for about 30 minutes. If you leave it there longer than that, you need to take it out to let it soften slightly before rolling and shaping.

If you want to store the dough, you should try freezing it. I’m experimenting with that now.

Posted by: Karen at February 3, 2007 07:03 AM
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