How to make Pine Tarts step by step

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How To Make Pine tarts (Guyanese Recipe)

How To Make Pine tarts (Guyanese Recipe) Happy Birthday to MY BEST FRIEND BRIANNA! 🎉🎈🎂💋😘🇬🇾 What I Use To Make Videos.... 🔗 What Recipes Yall Want Me To Make Next? Comment Down Below! Subscribe if your new to my channel.... Follow Me On Instagram -

Nyonya Pineapple Tarts | Tat Nenas | 娘惹黄梨挞 [Nyonya Cooking]

Pineapple tarts is one of the many reasons to visit Malacca. A must to try out the crispy and flaky tarts. Almost every Chinese New Year, my aunt from Malacca would send a tin of pineapple tarts to my family. During this festive season, there are several types of must have cookies but pineapple tarts always top the list. It is an increasingly popular gift among friends and relatives during this happy occassion. There are many versions of pineapple tarts, not only in terms of the texture of the pastry but also the filling, whether it is wrapped internally or exposed. My preference is always those with crispy and flaky crust which is slightly similar to pastries. However, the most important point to note here is the right texture and fragrance of the pineapple jam. Coincidentally, the pineapple jam recipe that I have created has just the right amount of sweetness, nothing too overpowering. When preparing to make these tarts, it is advisable to cook the pineapple jam the night before. It is fine to even have it prepared a week ahead. Store it in a container and keep it refrigerated until it is time to be used. When preparing the dough, be mindful not to over knead it, hence resulting in the pastry being hard and not flaky. You may have noticed in the video that there might be too much pineapple jam on the tarts for your liking. You can always lessen the amount of the pineapple jam on each tart as per your preference. If you do so, remember to double the ingredients of the dough so that you have enough to work on and would not end up with excessive pineapple jam. The process is undeniably time consuming but once you are done, you will agree with me that it is well worth the effort. Trust me, you will be beaming with pride too! This recipe yields about 40 pieces of pineapple tarts or 80 pieces, if you doubled the dough. Honey Cornflakes Cookies Coconut Cream Cookies Muah Chee Taiwanese Pineapple Cake Taiwanese Pineapple Cake Nyonya Cooking: Facebook: Instagram: Twitter: Pinterest: #nyonyacooking

Trinidad Sponge Cake

TRINIDAD SPONGE CAKE Hi everyone, it close to Christmas again and we know that pretty soon everyone is going to go into their Christmas kitchen routine so today we are going to do a recipe for Trinidad Sponge Cake. Everyone has their own way of making sponge cake and this is just a video on how we do it. There are a few things I would like to point out about this recipe; 1. Traditionally, sponge cake was made with common fowl eggs and as a result the cake would end up being a yellow color on the inside. This is not the case here as I used regular eggs from the grocery. If you are lucky enough to get your hands on some common fowl eggs then by all means use them. 2. In this recipe we used a couple of spices, these are optional, we like the flavor it adds but I know some people don't think a sponge cake should have spices so we'll leave that up to you. 3. I have no idea where you guys live or what kind of stove you are using or what the weather is like the day you are making the cake so the baking time is an estimate and I even put in the exact time mine took. You will really need to monitor the cake to ensure proper timing for your particular case. OK, now that that's out of the way here are the ingredients; Ingredients 3 cups flour 1/2 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. nutmeg (optional) 1/2 tsp. cinnamon (optional) 2 cups granulated sugar 1 cup butter 4 eggs 1 tbsp. lemon juice 1 cup evaporated milk 2 tsp. vanilla essence Bake in a pre-heated oven at 350F I really think you guys can give this a try, experiment with the amounts and get a cake the way you want it ;)

HOW TO MAKE PINEAPPLE TART MELTED IN YOUR MOUNTH, Nastar Nanas (kue lebaran, kue Raya)

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