I used to help put the strips onto the tarts and pinched the sides of dough when I was young. Grandma used to make 2 version of pastry dough: lard another; butter/ margerine. They are my favourite
Nyonya pineapple tarts are XL, that's why their pastry is often hard and dry. Melt-in-your-mouth type pastry just won't hold its shape. Thanks for sharing how the nyonyas (and babas) made them... with lots of patience!
Mr Eddie If I do not wish to use so much sugar, how much should I reduce? Can I use brown sugar instead? Last of all, I would like to add lard as well. So how much less of the butter shall I use. This is the BEST pineapple receipe ever❤❤❤❤❤
Thank you. You can try to reduce it by 1/3 of sugar. Not sure how less sweet you want. Yes you can use brown sugar. As for lard I'm sorry I've not tried using lard for this recipe.
Wonderful recipe.my mum makes it the same way but vegetarian.Hard work really.same cookies cutter and the others.Are you Peranaken chinese.I find them very clean and meticulous.😊Thanks for the video.
Very nice pineapple tarts. May I know why the butter need to be cold? I made before using other recipe but didn't turned out nice. I will try your version. Thank you 😊
HI Eddie..planning to make this from your receipe ( the best) Where can I find the S & W sweet 16 pineapples? Got to send to UK❤ For my much loved grand nephews and nieces🎉🎉🎉🎉Tks
Hi Janet, oh I've not seen those pineapples for quite sometime now. Used to get them at NTUC Fairprice. You can still use other types and add more sugar if it's not sweet enough according to your taste.
I find it easier to remove them after blending the pineapples which is not shown in my video. Those that I've missed will be picked out together with the cloves, star anise and cinnamon stick. So in the end no eyes left in the pineapple jam.
@@vister6757 There is a simple manual tool that is available in Bangkok. The street vendor used it to remove the pineapple eyes very quickly and easy before selling the cut pineapple. Find this tool in Google. The tool cost is "cheap".
Hi Eddie, why my dough is so soft like paste after I add the butter into the 750g of flour with icing sugar. It didnt become like bread crumbs. One of my butter which weighs 250g is soft and the other butter is hard. Is it because butter cannot be soft ? Hence I added some more flour into it but still paste texture not like a dough. Pls help !
Yes your butter must be cold from the fridge and not soft for it to be like breadcrumbs. The only way to save your dough is to chill it in the fridge until it hardens enough to be rolled.
