Carrot Walnut Pineapple Cake

In short, this is Carrot Cake, the much loved and a much fussed-about recipe. This is a recipe that needs practice in order to be perfect. A bit too much cinnamon, it will be too strong in spice. A bit too many wet ingredient, the cake is too wet, dense and heavy. We love the light Carrot Cake, not too heavy in ingredients, not too strong in spice.

Ingredients A

3 Eggs
1/2 Cup Brown Sugar
1/2 Cup Castor Sugar
1/2 Cup Vegetable Oil
1/2 Cup Buttermilk
1 tsp Vanilla Essence

Beat Ingredient A until smooth. Possible to use hand whisk.

Ingredients B
2 Cups Self Raising Flour
1 tsp Baking Soda
1/2 tsp Salt
1 1/2 tsp Cinnamon Powder

Sift Ingredients B

Ingredients C
2 Cups Grated Carrots (1 1/2 Large Carrots)
8 Oz Pineapple Crushed
1/2 Cup Dessicated Coconut
1 Cup Pecans / Walnuts Chopped

180 C 25 - 35 mins 9" Round Tin

Method :-
1) Mix Ingredients A together and beat until smooth.
2) Sift Ingredients B and add to A.
3) Fold in Ingredients C into cake mixture.

It is possible to make this cake without mixer, hand whisk will do.

Here are some references that I made to and on top of that, I have asked a dear friend for her family's all-time favourite recipes:-

1) Prize-winning Carrot Cake
2) All Recipes' Carrot Pineapple Cake
3) Sally's Baking Carrot Cake 

Carrot Walnut Cake - The wonderful Cake

Carrot Walnut Cake - The wonderful Cake

This is much-sought-after recipe by my family members. Finally, we got it from a dear aunt and as usual, we need to work on the recipe to get to the version that we truly love and enjoy.

Doria's Carrot Walnut Recipe

A 

6 Oz Corn Oil

6 Oz Sugar (Brown is preferred)

4 Eggs

B

3 Oz Pineapple crushed (add some juice from tin)

10 Oz Carrot (grated & raw), min 7 Oz

2 1/2 Oz Walnut (raw)

2 1/2 Oz Rasin (dust with flour), may replace some with Prune in rum

C

8 Oz Hong Kong Flour

1 tsp Baking Soda

2 tsp Baking Powder

2 tsp Cinnamon Powder

Method :-

1) Mix (A) together and stirring until turns lemon colour. Then add in (B) and mix well.

2) Sift the Cake Flour and Baking Soda over the mixture, mixing thouroughly. Bake in 2 greased and floured 10" or 1 12" pans at 170 C for 30 mins until cooked. 

3) Bake as one single cake - 50 mins to 1 hour. If smaller portions then less time.

Cream Cheese Frosting

250 gm Cream Cheese

250 gm Butter

3 oz Icing Sugar

1 tsp Vanilla

Cream Cheese Frosting (1 1/2 Portions)

500 gm Cream Cheese

350 gm Butter

3 Oz Icing Sugar

1 tsp Vanilla

Cream Cheese Frosting (1 1/3 Portions)

400 gm Cream Cheese (with the liquid)

270 gm Butter - I used 250 gm

2.5 Oz Icing Sugar - I added till 4 Oz cos not sweet enough

1 tsp Vanilla (replaced by half a lemon rinds and 2 tsp of Lemon Juice)

Comments :-

1) Carrots and Pineapple are often "melted" into the cake and hard to taste it. The colour of the cake is dark brown, likely to come from Carrots.

2) Cinnamon is needed. 

3) The cake taste great and much healthier without the Cream Cheese. It is not oily and not too much spices.

4) The above portion yields one 8 inches round cake or 3 small cakes of 400 gram each. The following portion is larger portion.

1 1/2 Portion Recipe

A
9 Oz Corn Oil
9 Oz Sugar
6 Eggs

B
4.5 Oz Pineapple crushed
15 Oz Cooked Carrot (grated)
3 3/4 Oz Cashew Nut
3 3/4 Oz Rasin

C
12 Oz Hong Kong Flour
1.5 tsp Baking Soda
3 tsp Baking Powder
3 tsp Cinnamon Powder

Original Recipe 

(Original Recipe typed out)

A 

6 Oz Corn Oil

6 Oz Sugar

4 Eggs

B

3 Oz Pineapple crushed

10 Oz Cooked Carrot (grated)

2 1/2 Oz Cashew Nut

2 1/2 Oz Rasin

C

8 Oz Hong Kong Flour

1 tsp Baking Soda

2 tsp Baking Powder

Carrot Walnut Sponge Cake

4 Eggs Separated

1 1/2 Cups Corn or Vegetable Oil

170 gm Fine Granulated Sugar

140 gm Brown Sugar

1 1/2 Cups Lightly Packed Grated Carrots

Sift Together:-

250 gm Cake Flour

2 tsp mixed spices

1 1/2 tsp Baking Soda

1 tsp Salt

100 gm Chopped Walnuts

Method:-

1) In large mixing bowl beat egg yolks then add in oil, sugar, carrots and mix well.

2) Stir in dry ingredients and mix well.

3) Beat egg whites until stiff and fold into cake mixture,

4) Pour into a lined and greased 9" round baking mould and bake for 180 C for 45 mins.

Cream Cheese Frosting:

120 gm Butter

250 gm Cream Cheese

120 gm Icing Sugar

Cream butter and cream cheese till fluffy and then add in Icing Sugar, cream until smooth.

Matcha Sponge Cake

I like Green Tea but when it comes to Matcha, I like it as a drink better than the rest. However, Matcha Cake is really nice but I have not tried to make it. Recently, Bel asked me if I could bake a cake for her friend whose absolute favourite cake is Matcha Cake! Ok, that is a good challenge albeit very short notice. I think I will give it a try.

I love to take reference from other people and here is one reliable one that I keep going back to:-
http://nasilemaklover.blogspot.my/2016/08/matcha-sponge-cake.html

I will use my own Basic Sponge Cake recipe (the age-old recipe) and then add 10 gm of Matcha Tea green powder for the flavourr. Bake 170 C for 50 minutes.

Matcha Sponge Cake

Mixture A
4 Egg Whites
2 Oz Castor Sugar
1/4 tsp Cream of Tartar

Mixture B
4 Egg Yolks
3 Oz Vegetable Oil
3 Oz Water
4 Oz Sponge Cake mixture
2 Oz Hong Kong Flour
1/4 tsp Soda Bicarbonate
10 g Matcha Powder

Method

1. Whisk Mixture A untuk stiff
2. Mix everything well in Mixture B and add in Matcha Powder

For the cream, here are two good suggestions from the website:-

White Chocolate Mouse

100 UHT Whippping Cream
50 g Whiet Chocolate
25 g UHT Whipping Cream
1 tsp Gelatine Powder
1 Tbsp Water

Red Bean Cream

170 g red bean paste
100 g UHT Whipping Cream

Bel learns to bake 2 - Chewy Chocolate Cookies

Chocolate Cookies, Brownies and Moist Chocolate Cakes, who do not fall into with these goodies?

https://www.youtube.com/watch?v=3vUtRRZG0xY

The Best Chewy Chocolate Chip Cookies Servings: 12 

 INGREDIENTS ½ cup sugar ¾ cup brown sugar, packed 1 teaspoon salt ½ cup butter, melted 1 egg 1 teaspoon vanilla extract 1¼ cups all-purpose flour ½ teaspoon baking soda 4 ounces milk or semi-sweet chocolate chunks 4 ounces dark chocolate chunks (or your preference) PREPARATION Preheat oven to 350°F/180°C. In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix too much. This will cause the gluten in the flour to toughen which will result in cakier cookies. Fold in the chocolate chunks evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly. Bake for 12-15 minutes, or until the edges have started to barely brown. Cool completely, and enjoy!

Here is a Chewy Chocolate Cookies recipe we tried.

Chewy Chocolate Cookies (makes 12 large cookies)

1/ 2 Cup      Sugar (1/4 Cup)
3/4 Cup       Brown Sugar (1/2 Cup)
1 tsp            Salt
1/2 Cup       Butter (melted)
1                  Egg
1 tsp            Vanilla Essence
1 1/4 Cup    All Purpose Flour sifted
1/2 tsp         Baking Soda
4 Oz            Milk Choc chopped or chips
4 Oz            Dark Choc chopped or chips


1) Pour sugars, salt and add in melted butter then egg and stir well.
2) Add in Vanilla and sifted Flour & Baking Soda and whisk.
3) Add in Chopped Chocolate or chips.
4) Chill in fridge 30 minutes to harden.
5) Scope using Ice Cream Scope and place 4 inches apart

Bake 180C 12-15 mins until sides slightly brown

Bel learns to bake 1 - Brownies

Bel is interested to bake Brownies, she wants the fudgy type. She gave me one YouTube link and I felt it was too much fat. So I googled another source. We gave it a few tries and here are the results.

Bel's original Video Link :-

https://www.youtube.com/watch?v=lIb_741_dIw

Science of Fudgy and Cakey Brownies

https://www.youtube.com/watch?v=HIonKbKM-tE

Fudgy Brownies 

4 Oz (113 gram)   Butter (melted)
6 Oz                      Cooking Chocolate
1 1/2 Cup              Sugar (reduced to 3/4 Cup)
3                            Eggs
1/2 Cup + 2 Tbsp  All Purpose Flour
1/4 Cup                 Cocoa Powder
 Pinch                    Salt

180 C  30 minutes

Cakey Brownies 

2 Oz (56 gram)     Butter (melted)
4 Oz                      Cooking Chocolate
1 1/2 Cup              Sugar (reduced to 3/4 Cup)
3                            Eggs
1/2 Cup + 2 Tbsp  All Purpose Flour
1/4 Cup                 Cocoa Powder ?
Pinch                     Salt
1/4 tsp                   Baking Powder

180 C  35-40 minutes

Take # 1 (23 Oct 2017)

We tried the Cakey Brownies (by accident) on 23 October 2017 as we did not have enough Cocoa Powder and it was replaced by flour (too much).

The difference between Cakey and Fudgy are actually the Butter and Cooking Chocolate portion (more for fudgy Brownies). 

The Best Fudgy Brownies Servings: 9 INGREDIENTS 8 ounces good-quality chocolate ¾ cup butter, melted 1¼ cups sugar 2 eggs 2 teaspoons vanilla ¾ cup all-purpose flour ¼ cup cocoa powder 1 teaspoon salt PREPARATION Preheat oven to 350°F/180°C. Chop the chocolate into chunks. Melt half, then save the other half for later. Mix the butter and the sugar, then beat in the eggs and vanilla for 1-2 minutes until the mixture has become fluffy and light in color. Whisk in the reserved melted chocolate (make sure the chocolate is not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold the dry ingredients into the wet ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture. Fold in the chocolate chunks, then transfer the batter into a parchment paper-lined square baking dish. Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely. Slice, then serve with a nice cold glass of milk! Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/...

Large Batch Baking - Charity Fund Raising

Prune Cake Large Batch Baking

I have not organised or done Charity fund raising for quite a few years. This year, after much thinking since we need to raise quite a lot and need more ideas, I decided to come out with Mother's Day Packages:-




What is 6 Butter Portions look like :-

Eggs 30 Large AA
Butter 6 X 250 gm 6 blocks)
Brown Sugar 30 Oz (1 lb 14 Oz) Brown Sugar
Prune soaked in Rum (for a month) - 650 gm
Hong Kong Flour - 40 Oz (3 lb

6 Butter Portions can yield :-

1.2 Kg X 3 = 3.6 Kg

0.5 Kg X 5 = 2.5 Kg

100 gm X 10 =  1 Kg
Total = 7.1 Kg Ingredient mix !

In the 2017 Mother's Day Fund Raising, we were selling

1/2 Kg cake, Apple Pie with flower - RM50
1 Kg cake, Apple Pie with flower and Rose Bag Hanger & Bookmark - RM100

Jackfruit Butter Cake (Buah Nanga)

When we were given a Jackfruit, my maid told me there are two types of Jackfruits and in Indonesia, they called them as:

Nanga Susu - soft and a lot of liquid
Nanga Belanda - crunchy and hard, less liquid

Nanga Belanda is easier to handle in baking, the dicing of the flesh is easier.

When you bake this cake, the aroma in the house is absolutely wonderful. The smell is even has a sweet taste to it and it has this buttery frangrance in it. As a butter cake, its very flavourful and you can reduce the sugar due to the sweetnes in the fruit.


Ingredient A
5 Eggs White medium size
150 gm Sugar

Ingredient B
5 Egg Yolks medium size
220 gm Butter

220 gm Plain Flour Sieved
1 tsp Baking Powder
1/4 tsp Soda Bicarbonate
30 gm Fresh Milk
80-100 gm Jackfruit diced

Method

1. Blend Egg white and sugar till soft peak.
2. Blend Butter, Egg Yolks till even. Add in Ingredient A, add Flour, milk. Lastly add diced Jackfruits.

Bake 180 C 45 minutes

Note :- 2 Portions can make 3 loaves tins.

Other versions of Recipes :-

1. http://www.smithaskitchen.com/jackfruit-cake/
2. http://www.goaholidayhomes.com/recipes/recipe-353-jackfruit-cake.html
3. http://artfulfood.blogspot.my/2011/07/jackfruit-chiffon-cake.html

Chinese New Year "Cake"

Chinese New Year reminds me of good food and lots of endless goodies munches ! It is nimble, nimble the whole day through, from one place to another, every home tries to outdo others with their own secret recipes home-made goodies. It could be special brew of tea or juicing from own garden fruits to special fried stuff and baked goodies.


Here is the most important of all items in Chinese New Year celebrations, it is a must have, you dont make it then you have to buy it. If you can make, you probably will receive them as gifts from others who visit you.

I have modified the recipes a few times over, hoping to get the right consistency and taste that we all love.

Original Nyonya Glutinuous Rice Kuih

10 Eggs
1 litre Canned Coconut milk
500 gm Glutinuous Rice Flour
500 gm Sugar

Mix well and bake 180 C for 50-60 mins, Pierce with stick to know its done.

Remarks :- Taste really good, colour a bit pale looking, children love it. I felt its too rich in content, high in eggs, high in sugar, high in Coconut milk too !

Modified by Doria Version 1

8 Eggs
500 ml Canned Coconut milk
500 gm Glutinuous Rice Flour
500 gm Gula Melaka + 500 ml water (boiled and cooled)

This only difference was that the Kuih is darker  and richer in colour. But I still felt its a bit too sticky and the egg taste quite strong.



Modified 2.0

8 Large Eggs
500 gm Gula Melaka or Molasses in 800 ml water
500 gm Glutinous Rice
1 pack of Santan Powder

140 C bake for 1 hour
Use Silicone Mould

I made lots of this Nian Gao Kuih since 2015 (?), there is no turning back after I discovered this recipe.

Now, I made them as 4 portions size, the maximum my giant basin can hold.
It yields about 5.5 litre of fluid.
The Rectangular mould from Rebecca holds 2 litres
The Ikea Heart holds about 1-1.5 litre
The Blue flower mould (the best size) holds about 600 ml
The two small Daiso moulds hold about 400 ml each.

I think this year I have baked easily 4 rounds of 4 portions, that be 128 eggs, which is 4 trays and 8 eggs ! The costing is about RM20.70 per portion of ingredients.

Honey Roasted Peanuts - Planter's Style

Peanuts can go with anything, dishes, cold beer and just on its own.

Honey roasted peanuts used to be a special treat that could only be bought from the special import store. But with Youtube, we could learn how to make anything !

Here is one recipe I learn from Youtube. It looks very legit and do-able and seems too easy to be true. So, I set out to try it the very next day even though I was not 100% sure of the success of this recipe.

Here are the ingredients for 2 Cups of peanuts :-

1) 1 Oz Butter (melted)
2) 2 Tablespoons of Honey
3) 1/2 tsp Salt
4) 1/2 tsp Chillie Powder
5) 1/2 tsp Garlic Powder
6) 1/3 Cup of Sugar

Method :-

1) Melt the butter with Honey
2) Put in salt, Chilli Powder, Garlic Powder
3) Mix well pour to Overn to roast 7-8 minutes at 160 C.
4) Take out and tour them around, roast another 5 minutes.
5) Take out and toast them to a bowl, pour sugar in by batches until well mixed.
6) Leave them to dry up for 10 minutes before eat or packing.

Since 1 Kg Peanuts is like 6.5 Cups of Peanuts, the total ingredients be :-

6 Oz Butter (melted)
12 Tablespoons of Honey
3 tsp Salt
3 tsp Chillie Powder
3 tsp Garlic Powder
1 Cup of Sugar

Comment on 25 Jan 2017, my first batch of making this, luckily I decided to try 1 Kg instead of 3 Kg as it was late at night, and I was not sure we have enough honey to cover. I measured honey and butter and mix them, I licked the spoon just to gauge the sweetness of it and then it tasted sour, I thought the honey has gone bad then I read the label "Honey with Lime" ! Oh dear, too late, I decided to be adventurous and make a sweet and sour peanuts ! Sigh ! Life sometimes is like this, we take whatever it comes and turn it for good. I am thinking may need more sugar to cover the sourness later. It be a new flavour then.

Normally, if I am tired, I will make blunders like mistaken 3 tsp as 3 TBSP, but this was really impossible to avoid, who would have thought, Honey with Lime packed exactly like honey container. I really hope they are edible despite such adventure.

Comments :-
The sourness was hidden by the sweetness, I left it too long in the oven and they turned out a bit darker colour, almost burnt. It was very oily using butter. I dont recall using so much butter or oil for roasting peanuts. Usually roasting is dry and no oil or butter added. I will need to reduce the oil in the next trial.

This year, I plan to make 3 Kg of Honey Roasted Peanuts (large white peanuts).

Christmas Baking & Cooking Journel 2016

This year is a quieter year for baking but the baking still has to be on, partly because both older kids have been away and they are coming back for Christmas. As usual, I bake the following items ourselves, our Baking List :-

1. Fruit Cake
2. Prune Cake
3. Red Velvet Cake
4. Choc Moist Cake
5. Briwnies (cancelled)
6. Cookies
7. Candied Caramel Peanuts - sweet & salted
8. Mincemeat Pie (thinking)

For Cooking, I am getting an ordered Roasted Turkey for Christmas Eve, the rest of cooking will be :-

1. Spaghetti 
2. Chinese Lasagne
3. Marcaroni
4. Mashed Potatoes
5. Pizza
6. Ordered Pizza fr Aroma - 20 pcs
7. Ordered Satays
8. Roast Chickens on Cans

For our Celebration Menus, here are the list :-

21 Dec - Winter Solstice cum Christmas Gathering for Heng's Family

1. Spider Sausages
2. Marcaroni

Gifts for Carolers to take home :-

1. Mini Fruit Cake
2. Chinese Lasagne

Refreshment for Carolers :-

1. Spider Sausages
2. Iced Lemon Tea
3. Cookies
4. Fruit Cake
5. Candied Peanuts
6. Sweets

Journal of Baking

17 Dec 2016 Saturday for GB Christmas Party & Officers

1. Bake 1 Kg of Red Velvet Cakes 
2. Bake 4 Portions of Fruit Cakes - used Earl Grey Tea but did not soak the fruits, cakes a bit dry, pour Earl Grey tea all over the cakes to make them moist. 

19 Dec 2016 Monday (permed my hair in the afternoon)

1. Baking of 6 packs of Cookies - all types
2. Bake 4 Portions of Fruit Cakes for carolers (moist & buttery), pre-soaked fruits in morning, used Orange Juice, turns out well.

20 Dec 2016 Tuesday

1. Meeting till 8pm at DMH 

21 Dec 2016 Wednesday (Meeting in morning, can only bake in afternoon)

1. Spider Sausages 
2. Chinese Lasagne for carolers
3. Roasted 5 Kg of Peanuts - 3Kg candied, 2Kg salted
4. Make Pastries for Mincemeat Pies

22 Dec 2016 Thursday (to complete baking if possible)

1. Baked 5 Portions Prune Cake
2. Baked 4 Portions Fruit Cake
3. Roast 2 Chickens on the Cans
4. Baked 2 Portion Choc Moist Cake

Lunch at Tavern Imago with Elite Ladies

23 Dec 2016 Friday (Me-Day, Pedicure, Feet Maaaage)

1. Ordered Pizzas
2. Cooked Macaroni Cheese
3. Iced Lemon Tea

24 Dec 2016 Saturday 

1. Baked 4 Portions Choc Moist Cake (early morning 1-5pm)
2. Basked 4 Portions Red Velvet Cake (early morning 1-5 pm)
3. Check Guests List 50 pax
4. Collect 2 Turkeys
5. Collect 10 Pizzas

Menu

1. Roast Turkey (Bought)
2. Mashed Potatoes
3. Spaghetti & Mee
4. Spider Sausages
5. Maraconi Cheese
6. Purple Cabbage n Guava
7. Pizzas (Bought)
8. Roast Duck - Andrew
9. Pumpkin Soup - Lee Lee               
10. Salsa Sauce with Chips
11. Chicken Salad by Aisha
12. Appertizers by Susan

Guests List

1. Our family 7
2. Tai Family 13
3. Amelia 5
4. Susan 5
5. Aisha 3
6. BB 4
7. GB 7
8. Winson 5

Total 50

I am going to adopt the attitude that since I am baking to give away, I will give as many away as the people can come to me or to my mind. I do not want to keep cakes until the real parties and then noone eat the cakes and they went straight to freezer then dustbins after a few months. What a waste. This year plan is no wastage. I also hope to sell some off so that I could recover some of  my cost. (Sigh! The ingredients cost are getting higher by the year.)

For the record, I managed to give all away and some of them totally unexpected namelist too. I still have 3 in the fridge which were promised for someone but will see if we eat them first. 

Cempedak Cakes

It's good to find a recipe for this fragrant fruits. Cempedak is a local fruit that is strong fragrant and rich in fibre. It is known in English as the fragrant Jackfruit, definitely a close "cousin" of  jackfruit, they even look alike from the skin.

We went to Ranau farm and harvested literally 40 pieces of such fruits. We could easily bring down 100 pieces but we stopped the farmers from taking any more for us. There was  no way we could consume all the Cempedak, In the past, we would fry them in batter but its oily and soaky after a while. 

Before 25 Septemeber 2015, I only knew of three ways to eat Cempedak :-

1) Freshly from the fruits

2) Fried Cempedak Fritters (with batter)

3) Cempedak Ice Cream

I decided to google search for recipes and found  a few adapted ones from Butter Cakes and Chiffon Cakes, some made them into Cempedak Cream and sandwich in between Pandan cake sprinkle with Almond or Pistachio nuts. It was very interesting discovery. We could make a cake out of Cempedak.

Recipes as adapted by me

500 g Butter

10 Oz / 300 g Brown Sugar

12 Oz Flour

2 tsp Baking Powder

2 tsp Vanilla

10 Eggs

300-400 g Cempedak puree

1 1/2 Cup Milk

170 C 50-60 minutes (cool oven make cakes raise more even and less brown)

Make 2 Round 10 inches cakes

Other version of recipes :-

1. http://bakericious.blogspot.my/2012/11/cempedak-butter-cake.html

Pineapple Tarts Success Story 2012

Pineapple tarts are a special delicacy, especially during Chinese New Year. I do not really make these tarts at any other time of the year. So, it is like once a year affair. After few years of trying, I had a proper lesson from my friend's mum who makes famous Pineapple Tarts in Singapore for many years, she taught few of us how to make the pineapple jam from scratch. It is a lot of hard work. I only did that twice and decided to buy ready-made Pineapple jam from Thailand from Bake with me shop.

I found this pastry very good and has the melt-in-the-mouth feel.

250 gm Butter
70 gm Icing Sugar (sifted)
2 Egg Yolks lightly beaten
330 gm Plain Flour (preferably cake flour)
2 Tbsp Cornflour
2 Tbsp Custard Powder (optional)

1) Sift flours, custard powder.
2) Mix butter, icing sugar till creamy and fluffy.
3) Add the yolk, sifted flours and mix to form a  dough.
4) Put inside plastic bag or bowl, leave the fridge for at least 30 minutes.

Note:- I usually make 4 portions of this recipe and store them in a plastic bag inside the fridge. This can use for 2 Kgs of Pineapples and make about 280 pieces of Pineapple tarts like these photos.

Oven temperature: 170 C (not too hot), bake 8-10 minutes depending on how hot the oven is. Have to watch them carefully. 

Ready to bake!

In the Oven

Final Touch

Lovely Tarts

Final Products

http://en.christinesrecipes.com/2011/01/pineapple-roll-tarts-for-chinese-new.html