meiteoh 0 Report post Posted July 15, 2008 I bake mine at 190 to 180 C...dunno about the rest of the gals. Quote Share this post Link to post Share on other sites
starzband 0 Report post Posted July 15, 2008 Yummy, i wish i can invent my new recipe without using eggs.... Quote Share this post Link to post Share on other sites
yyogurt 0 Report post Posted January 3, 2009 And this ..Pineapple roll500 gm butter1 tsp vanilla (optional)100 gm milk powder100 gm icing sugar2 egg + 1 yolk700 gm flourMethod:1. Beat all together until creamy2. Fold in flour, milk powder.3. Wrap pineapple jam.4. Brush with egg yolk and bake.Note: I got the recipe from my sis-in-law de, I hope it helps.Hi BG, I am planning to bake some pineapple rolls for coming CNY which is 3 weeks away. Came across your ingredient and thought would give it a try. Have not done this before. Just a few queries before I proceed :)1) Beat all (does this mean butter, vanilla, icing sugar and 2 eggs?2) Then next step to fold in dry ingredient i.e flour and milk powder?3) After the dough has been made, does it need to be wrapped in plastic foil and refrigerate? If yes, how long?Thanks, cheersme Quote Share this post Link to post Share on other sites
meiteoh 0 Report post Posted January 24, 2009 Would like to showcase my pineapple tarts - fresh from the oven and made all using homemade jam, pastry AND without a mould! HB certified it yummeh!!! Before glazing and baking...Fresh from the oven... Quote Share this post Link to post Share on other sites
yyogurt 0 Report post Posted January 31, 2009 Would like to showcase my pineapple tarts - fresh from the oven and made all using homemade jam, pastry AND without a mould! HB certified it yummeh!!! Before glazing and baking...Fresh from the oven...Wow MT, looks nice. I did try but kinda failed a little on the dough. I think I've put in too much flour. But the taste not bad for first timer. May I know how you made the jam? Can you share the recipe? I used only canned pineapple, icing sugar and lemon and boil over fire till it thickens. The dough has to be soft and not crumbly is it? I am not too sure of the right texture. Do advise. Thanks. I will want to try againCheers, me Quote Share this post Link to post Share on other sites
meiteoh 0 Report post Posted January 31, 2009 Sorry, am afraid I have been forbidden to share the recipe by my mum. Yes, the dough should be soft - crumbly means it's too dry. Quote Share this post Link to post Share on other sites
yyogurt 0 Report post Posted February 10, 2009 Sorry, am afraid I have been forbidden to share the recipe by my mum. Yes, the dough should be soft - crumbly means it's too dry.Hi Mei Teoh, I totally understand. No worries. Thanks. CheersMe Quote Share this post Link to post Share on other sites