Hi Burning kitchen pineapple tart You Make got how many piece You cook pineapple filling will to sweet i like less sweet. the pineapple mold bakery got. please reply me OK thanks
Hi can I half the recipe? Can I freeze half the dough if I'm not making such a big batch? I read your blog about adding the hongkong flour, how much should I add into this recipe?☺️ Thank you!
Dear Valerie, I don't see any reason why you shouldn't be able to halve the recipe. But I must say I've not actually done that before. Usually each batch gets finished so quickly that I have to make a second batch after that! Freezing the dough may however affect the consistency of the dough and the final texture of the pastry, so its better to prepare it fresh. However, I do like to make a large batch of pineapple jam and freeze it up. The jam-making is the time-consuming part, whereas making and baking the tarts itself is much quicker. The last time we tried replace 100% of the plain flour with hong kong flour after someone told us this is a bakery tip. However, the tart became a bit too crumbly and fragile, especially when stacked in the container. It should be alright for an enclosed pineapple tart, but for an open-faced tart, we would suggest at most 50% plain flour and 50% hong kong flour instead.
Hi burning kitchen pineapple tart milk powder 1.5 TBSP is that 1and half TBSP vanilla 3/4 tsp i don't have measuring spoon how to do. this pineapple got 100 piece. You Cook pineapple filling will to sweet. i Like less sweet. please reply me OK thanks
Hi I notice that you use 500 g plain flour in your video, can I ask have you tried using 50% plain flour and 50% Hongkong flour and what is the outcome. Is it soft and melt in the mouth? Thanks and hope to hear from you.
We have to use 2 egg yolks plus 2/3 of the egg white .does it mean that we use 2 eggs and seperate the 2 eggs yolks and the 2 eggwhites?and than from these 2 eggwhites we use only 2/3 I am a bit confused.pl let me know
Dear Jessie, apologies for the late reply and hope this is still in time! Yes, exactly. You need to separate out the egg yolks from the egg whites. Add 2 egg yolks but only 2/3 of one egg white. Reason being that egg yolks help to make the tart pastry softer. Egg white adds more structure so the tart holds up well, but too much can make the pastry dry.
Hihi, so sorry we are not selling as we don't have manpower to make enough quantities for sale! Last year the 200 over tarts we made was barely enough to give to family and friends :))))
![Nyonya Pineapple Tarts | Tat Nenas | 娘惹黄梨挞 [Nyonya Cooking]](http://i.ytimg.com/vi/oF1Ir_WXV-o/mqdefault.jpg)
![Nyonya Pineapple Tarts | Tat Nenas | 娘惹黄梨挞 [Nyonya Cooking]](/img/tr.png)
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Thank you for the recipe. They turn out very yummy! :)
Your tarts look so good ! well done.
Thanks for your recepi👍
Merci beaucoup
Hi Thx for the video, very helpful but there is on question i want to ask, what do u mean 2/3 egg white in recipe
I made this using 2 egg yolk + 2/3 egg white from 1 egg. Taste yummy!
Hi Burning kitchen
pineapple tart
You Make got how many piece
You cook pineapple filling will to sweet i like less sweet. the pineapple mold bakery got.
please reply me OK thanks
Hi can I half the recipe? Can I freeze half the dough if I'm not making such a big batch? I read your blog about adding the hongkong flour, how much should I add into this recipe?☺️ Thank you!
Dear Valerie, I don't see any reason why you shouldn't be able to halve the recipe. But I must say I've not actually done that before. Usually each batch gets finished so quickly that I have to make a second batch after that! Freezing the dough may however affect the consistency of the dough and the final texture of the pastry, so its better to prepare it fresh. However, I do like to make a large batch of pineapple jam and freeze it up. The jam-making is the time-consuming part, whereas making and baking the tarts itself is much quicker. The last time we tried replace 100% of the plain flour with hong kong flour after someone told us this is a bakery tip. However, the tart became a bit too crumbly and fragile, especially when stacked in the container. It should be alright for an enclosed pineapple tart, but for an open-faced tart, we would suggest at most 50% plain flour and 50% hong kong flour instead.
@@TheBurningKitchen thank you!
Hi burning kitchen
pineapple tart
milk powder 1.5 TBSP is that 1and half TBSP
vanilla 3/4 tsp i don't have measuring spoon how to do.
this pineapple got 100 piece.
You Cook pineapple filling will to sweet. i Like less sweet.
please reply me OK thanks
Hi I notice that you use 500 g plain flour in your video, can I ask have you tried using 50% plain flour and 50% Hongkong flour and what is the outcome. Is it soft and melt in the mouth? Thanks and hope to hear from you.
2/3 egg white of how many eggs?
How to prevent the dough sticking to the mould?
We have to use 2 egg yolks plus 2/3 of the egg white .does it mean that we use 2 eggs and seperate the 2 eggs yolks and the 2 eggwhites?and than from these 2 eggwhites we use only 2/3
I am a bit confused.pl let me know
Dear Jessie, apologies for the late reply and hope this is still in time! Yes, exactly. You need to separate out the egg yolks from the egg whites. Add 2 egg yolks but only 2/3 of one egg white. Reason being that egg yolks help to make the tart pastry softer. Egg white adds more structure so the tart holds up well, but too much can make the pastry dry.
@@TheBurningKitchen qt
hi, any recipe for the pineapple jam?
Wileen Sin yes here’s the video link for making the pineapple jam ruclips.net/video/FOWqG3Se33g/видео.html
Do u make to sell?
Hihi, so sorry we are not selling as we don't have manpower to make enough quantities for sale! Last year the 200 over tarts we made was barely enough to give to family and friends :))))
s