I made this today. It was absolutely delicious,not as beautiful as yours though 😅. I had that dessert in my country before,but your recipe is superior to their's. Your crust truly melts in mouth 🥰 . As usual hubby ate almost a full trey 🙉 but I am happy to see him happy. Thank you.
WOW...!!! A winner...!!! How very lovely, delicate and, I bet, super duper delicious bundle to taste and enjoy...!!! This is just what I delight on... Simple, small, beautiful to see and have around to please myself and friends...!!! Please have more recipes similar to this one... I have subscribed of course and hope to visit with you again for a wonderful new lesson on baking...!!! Thank you... Only thing is that, living in the U.S., I may have trouble finding that cute mold...!!!
Your video is very good! If I may ask a few questions, which brand of milk powder is best to use? Can I use melted butter instead of oil for the eggwash? How to make the dough to not stick in the mold? How long is the shelf life of this tart? Thank you so much for sharing.
hii.. thank you.. glad you like this video.. any brand you like will do.. it would be good if use fullcream/wholemilk powder, yes you can replace oil with melt butter for that purpose, i try dusting and oiling the mould, many said that it will help.. but not for me... what work for me is single gently (not too hard and not too weak) pressure when moulding.. it will need some practice.. using food coloring will do too.. and as for the shelf life, i find few of my tart still fresh as new inside a small container after more than 7 months at room temperature, but i can't recommend to consume it after kept more than a month. moisture in the filling can affect the shelf life, drier filling longer shelf life.. happy baking.. goodluck🤞
atas sahaja.. however if your oven does not have top and bottom heat function, use both will be OK.. for how long to bake, better you check after 3-5 minutes.. it done when the egg wash not stick when you touch.. good luck
hi, i tried your recipe, however, i substitute the pamersan cheese powder with cake flour, and the dough are so dry, cant warping the pineapple fillings, and cracked ugly even not yet baking. i did cover the dough with plastic wrap. can i check with you, shall just omit the pamersan cheese powder, will dough become more moist and ease shape?
hi... you cant replace the cheese with flour😢.. just omit the cheese if you don't want it.. normally the dough should be moist enough to shape.. good luck for the next round.. I hope there is a second round😊🙏
I bought the same mould! But I failed 😭my green leaves dough won't come out with the original dough, do you have any idea why this happens (I tried by dusting the mould with flour, it won't work, I brushed the mould with some oil, it won't work as well, the green dough just won't come out)? Also, when I was wrapping the dough around the pineapple paste, my dough cracked everywhere 😓
hi.. i felt bad for what you had experience with🙁.. based on what you wrote, i have a feeling that the divided doughs are already left a bit too long before assembled. at warm and humid room, butter can melt and separated from the dough then it will make a layer of oil that prevent the dough to stick together. when this happened, try to knead it with your fingers until the oil and the dough reunite, and don't press too hard when fitting the green dough to the template. same rules apply while pressing the mould. do it gently and not to hard... a little practice will help you to find the right pressure. crack when wrapping is normal, as long the dough not dried gently pressing the cracks with thumb will make it smooth again. always cover the dough to prevent drying.. i hope you not giving up on this recipe yet.. good luck😊🤞...
@@BakingHabit I see... you are right, I left the dough on the table without covering it with anything when I was dividing it into small portions😵and thank you so much for explaining it in detail, I will try again by following the suggestions you have given 😄Happy 2022 to you!👍👍
Hihi, love the video. Understand that your pineapple tart each weigh 21g (7g+1.5g+12.5g) for the 25g mould. Is it ok not to be the same weight as the mould? Cos I'll be using a 50g mould so if I'm doubling the portion, each tart will only be 42g. Kindly advise, thank you :)
hi.. sorry for my late response.. glad you like the video.. yes my dough total weight are bit less than the mould.. because i want my pineapple cookie slightly thinner.. it quite suited my taste😝.. you can make it full 25gr or even with 50gr mould. it will still work. however you will need to add the baking time longer when you have bigger cookie so it will not be half cooked in the end.. good luck and thanks for asking🙏
i bake with low temperature to preserve the shape... (if baking with high temperature the cookies tend to puff and crack and ruin the beautiful shape). and i prefer to mix this cookie dough with spatula and whisker.. not by hand or electric mixer. warm hand will melt the butter, while using electric will add too much air inside the dough.. and that will puff the cookies too much while baking... if you want to chill it first, as long the cookies are wrapped tight and not exposed with dry air inside your chiller, i think it will be fine.. make sure you add more time baking that cold cookies.. good luck.. 🙏😊
hi.. it's 25g mould. and you can replace parmesan with edam cheese or if you dont have/like cheese just omit the parmesan... it will still taste great😁.. you are welcomed... good luck..
Tks for sharing. I tried ur recipe n turns out amazing. Dough is also very easy to handle. Can I obmit the cheese or wat can I substitute as family member do not like cheese. TIA 🙏♥️
hi.. glad to hear that.. yes you can leave the cheese out without substitution.. the cheese is actually a variation from the original recipe.. good luck.. happy baking^^🙏
So cute and pretty! Thanks for sharing this recipe because I have the same mini mould. :) However, may I ask if I can reduce the icing sugar to 10g? Thanks.
@@BakingHabit ok I tried this yesterday & failed terribly. My dough stick to the mould and got distorted when I try removing it. Do I need to chill the dough 1st before moulding? Thank you.
chilling dough is optional.. if your working temperature are warm, chilling it can reduce the risk of butter melting while shaping the dough.. you making ondeh2 and this pineapple tart yesterday? then i think chilling dough would suit your situation. dont let the dough sit and exposed to air too long before shaping. that will make the butter melting, dough becomes dry and crack easily and shaping it will be very challenging... good luck... 🙏🤞
hi.. feel free to mould with another shapes.. as long there no change in size and weight, the baking temperature and time will be stay same... and of course it won't change the texture.. good luck🙏😊
hi thanks for asking.. if you want to make soft pineapple tart then cornstarch is essential. cornstarch make the cookies soft while still have a structure to stay in shape.. good luck🙏
hi... try to check k1yu0 comments below.. she have same problem when moulding.. and i already wrote one or two suggestions there.. hope it can help you.. goodluck🙏
Hi. Very beautiful looking tarts. Can u please tell me how u keep the pattern so nicely on the pineapple after baking? My pineapple pattern disappeared after baking. Thanks for kind response.
hi.. thank you... to keep the shape after bake, beat the butter only until it starting to get paler... not until it stiff. and try set your oven temperature 1 step lower. your oven temperature might higher than mine.. good luck🙏🤞...
1 more thing.. if the pineapple filling not dry enough. it can rise and make fade the pattern on the dough when heat up in the oven.. so make sure your filling are not too moist🤞 good luck
@@BakingHabit . Thanks for quick response. Good tips. I think my Jam was too moist and also maybe I should reduce temp. I baked at 310 bcos they looked so pale. Another question. My mold. The pattern piece doesn't stick to the presser when I pressed on pineapple. How do I lock it? Thanks 🙏. Happy Cny.
@@laurenpuah8933 Gong Xi Fa Cai! I hope that good fortune follows you wherever you go. stay at 300f but add little more time to get nicer color you wanted.. if you have same mould as mine then you need to rotate the handle clockwise while pressing the piece into the housing.. good luck...
@@BakingHabit . Yes. It's same mold. So u mean after pressing on the dough I need to rotate the handle before I lift up presser? Also the butter. U mean don't beat too much . Right?
hi.. you can replace milk powder with custard powder with same amount. if you only want to add custard powder, im not really sure how much.. bc i haven't try it yet.. i think milk and custard powder have same role for this pineapple tart.. which is to add nice taste and aroma to it.. good luck🙏
Hi.. thanks for asking... actually i cant recommend excluding milk powder on this recipe.. but if you refuse to use milk powder on this recipe, you can add extra 15gr flour to absorb excess moisture due to absent of milk powder..
hi... you can try use softer brush, make thinner egg wash mixture by adding bit more oil and apply egg wash after baking.. remember to brush gently since this cookies are very delicate.. bake again after apply eggwash few minute just until it not sticky when you touch.. good luck🤞🙏
Hi my mould is 50g meaning same recipe i can only do abt 12 cookies right ? what should i replace with flour or milk powder if i not using cheese . thanks
Hi.. for 50g mould you can get around 12-14 cookies.. depend how much dough for each cookies.. try 20-25g dough and 14g jam and bake longer around 23 minutes Check the cookies after 20minutes.. no need replace the cheese, it work fine without cheese if you dont want it. Good luck..
and as for the shelf life, i find few of my tart still fresh as new inside a small container after more than 7 months at room temperature, but i can't recommend to consume it after kept more than a month. moisture in the filling can affect the shelf life, drier filling longer shelf life.. happy baking.. goodluck🤞
hi.. wrap tightly with plastic wrap before throw it into fridge.. then thaw it without open the wraper until reach room temperature before using.. good luck 🤞
hi.. the parmesan cheese i use is more like powder.. it will be difficult to match the texture if you use sliced cheese, and choppping that sliced cheese would be a challenging process..
Hi.. You can storing it into an airtight jar or container.. If you plan to store it for a long time, let say over a month, make sure you bake it a bit drier.. So it can last longer.. But since it just a small batch recipe, it never last over than a week dont you think.. 🤣.. Good luck🙏
hi.. i can't recommend to replace dry ingredient with liquid ingredient... it will alter the texture. and since milk powder taste are few times stronger than liquid milk, the taste will never same..
hi.. sorry of my late respond...do you mean cheese powder which usually used for popcorn seasoning and sauce? i think cheese powder would work but you need to adjusting the amount since cheese powder tasted stronger, have you try it? how did it go?
Nowadays there's 2 in 1 microwaves with oven function.. If you ask if you can microwave this recipe, the answer is no, unless if your microwave have oven menu.. Goodluck 🙏
hi.. try search in online marketplaces. it called pineapple mooncake mould. there is 25g and 50g version.. the one in this video is 25g... hope you can find it.. 🙏
hi.. many adjustments need to do with the recipe to make that substitution work. parmesan and cream cheese have different state, that would make the texture shifted.. i suggest to ignore the parmesan cheese if you dont have it available.. this recipe actually work fine without it.. good luck 🙏
hi.. thanks for asking.. after dividing the dough, cover it with plastic/towel. dont let it exposed with air too long.. leaf and body will hard to stick together when dough already dried. And try to press gently when moulding.. not to strong or not to weak while pressing.. a single confident press will be better. Some say brush some flour to the mould surface will help.. but i found that not resolve this problem.. good luck...
Hi.. thank for asking.. using plain flour will do.. but.. the result would be dry and quite harder than using cake flour.. i suggest to stick with cake flour😀.. good luck..
Hi.. mine is 25-30gr mould.. i got it from there too.. i guess yours is 50g right?. Try make 20-25gr dough and 14gr jam. Bake with same temperature for 25 minutes.. check after 20 minutes. good luck...
I have no luck find it on your local marketplace.. but you can try aliexpress. Search for pineapple mold. There are many pineapple shape and size to choose.. 25gr and 50gr might work well. Im using 25gr mold. Good luck..
oh i see.. i don't know if it gonna crack or not.. what i know for sure is the result will have tougher texture rather than melt in mouth texture. however it will not change the flavour.. 😊😊
@@BakingHabit I'm so inspired to try! May I know for the 25g mould, how many gram dough and how many gram pineapple do you use? And if I use 50g mould, how many gram dough and pineapple, please?
hi.. melt in mouth mean the cookie easily dissolve after entering mouth.. is this recipe melt in mouth type? well you will know after you try it.. good luck🤞...
Your tarts just won the Miss Universe Pineapple Tarts contest!😆
yay.. i m so lucky😬...
I tried lots of pineapple cookies recipe.but this is the best.my kids love the taste..
Glad to hear that.... thanks for the feedback... 😀
I made this today. It was absolutely delicious,not as beautiful as yours though 😅. I had that dessert in my country before,but your recipe is superior to their's. Your crust truly melts in mouth 🥰 . As usual hubby ate almost a full trey 🙉 but I am happy to see him happy. Thank you.
hi.. glad to hear that you happy with the recipe😊. thanks for your positive feedback.. 😍😘
Is this cookie too sweet?
Terima kasih Vidio Nya
you are welcomed😁...
Can't wait to try this when my mould arrives :D I enjoyed watching your video !
hi.. good luck.. glad you like the video😁🙏
Made it and love it!!!😍
老师，我昨天做了，您的食谱非常好，很好吃，谢谢老师。
you are welcome. glad you like the recipe.. thank you for the feedback😊🙏
WOW...!!! A winner...!!! How very lovely, delicate and, I bet, super duper delicious bundle to taste and enjoy...!!! This is just what I delight on... Simple, small, beautiful to see and have around to please myself and friends...!!! Please have more recipes similar to this one... I have subscribed of course and hope to visit with you again for a wonderful new lesson on baking...!!! Thank you... Only thing is that, living in the U.S., I may have trouble finding that cute mold...!!!
thank you glad you like it.. thank you for subscribe. you can always find the mould from aliexpress.. hope you find it soon.. good luck🙏
Wow
😊
thank you for the recipes! I like your cooking stuff so cute and pleasant to eyes!! 😍😍
Happy to share and glad you like it😀...
Cantik video dan unik2 alatnya
Terima kasih.. glad you like...
Cakep bgt hasilnya
Thank you❤❤❤❤❤
you are welcomed🙏
owhhh my latest favorite channel now, just bough the mould and could not wait to try your recipe. Video nicely done.
Glad you like the video... hope you enjoy the recipe as well.. good luck..😀
@@BakingHabit kindly let me know where to buy the pineapple tart mould. Thank you.
hi.. i buy it online. try search "mooncake pineapple mould 25gr" or "cm2508 pineapple" hope you can find it^^
Keren salfok sama properti nya
Makasih 😊
Your video is very good! If I may ask a few questions, which brand of milk powder is best to use? Can I use melted butter instead of oil for the eggwash? How to make the dough to not stick in the mold? How long is the shelf life of this tart? Thank you so much for sharing.
Oh I forgot, can I use other types of food colouring besides pandan?
hii.. thank you.. glad you like this video.. any brand you like will do.. it would be good if use fullcream/wholemilk powder, yes you can replace oil with melt butter for that purpose, i try dusting and oiling the mould, many said that it will help.. but not for me... what work for me is single gently (not too hard and not too weak) pressure when moulding.. it will need some practice.. using food coloring will do too.. and as for the shelf life, i find few of my tart still fresh as new inside a small container after more than 7 months at room temperature, but i can't recommend to consume it after kept more than a month. moisture in the filling can affect the shelf life, drier filling longer shelf life.. happy baking.. goodluck🤞
💪💪💪
😋😋😋
glad you like it😊
Me encantan la presentación d las galletas como hago para comprar el moldecito para hacerlas
Gracias.. me alegro de que te guste😊
I am from Singapore
Hi, can I ask, second bake,after put egg yolk on top, u use api atas bawah or api bawah sahaja? Berapa minit?
atas sahaja.. however if your oven does not have top and bottom heat function, use both will be OK.. for how long to bake, better you check after 3-5 minutes.. it done when the egg wash not stick when you touch.. good luck
😍😍😍
hi, i tried your recipe, however, i substitute the pamersan cheese powder with cake flour, and the dough are so dry, cant warping the pineapple fillings, and cracked ugly even not yet baking. i did cover the dough with plastic wrap. can i check with you, shall just omit the pamersan cheese powder, will dough become more moist and ease shape?
hi... you cant replace the cheese with flour😢.. just omit the cheese if you don't want it.. normally the dough should be moist enough to shape.. good luck for the next round.. I hope there is a second round😊🙏
I bought the same mould!
But I failed 😭my green leaves dough won't come out with the original dough, do you have any idea why this happens (I tried by dusting the mould with flour, it won't work, I brushed the mould with some oil, it won't work as well, the green dough just won't come out)?
Also, when I was wrapping the dough around the pineapple paste, my dough cracked everywhere 😓
hi.. i felt bad for what you had experience with🙁.. based on what you wrote, i have a feeling that the divided doughs are already left a bit too long before assembled. at warm and humid room, butter can melt and separated from the dough then it will make a layer of oil that prevent the dough to stick together. when this happened, try to knead it with your fingers until the oil and the dough reunite, and don't press too hard when fitting the green dough to the template. same rules apply while pressing the mould. do it gently and not to hard... a little practice will help you to find the right pressure. crack when wrapping is normal, as long the dough not dried gently pressing the cracks with thumb will make it smooth again. always cover the dough to prevent drying.. i hope you not giving up on this recipe yet.. good luck😊🤞...
@@BakingHabit I see... you are right, I left the dough on the table without covering it with anything when I was dividing it into small portions😵and thank you so much for explaining it in detail, I will try again by following the suggestions you have given 😄Happy 2022 to you!👍👍
happy new year and happy baking^^ hope the suggestions i make really can help you🙏
Hihi, love the video. Understand that your pineapple tart each weigh 21g (7g+1.5g+12.5g) for the 25g mould. Is it ok not to be the same weight as the mould? Cos I'll be using a 50g mould so if I'm doubling the portion, each tart will only be 42g. Kindly advise, thank you :)
hi.. sorry for my late response.. glad you like the video.. yes my dough total weight are bit less than the mould.. because i want my pineapple cookie slightly thinner.. it quite suited my taste😝.. you can make it full 25gr or even with 50gr mould. it will still work. however you will need to add the baking time longer when you have bigger cookie so it will not be half cooked in the end.. good luck and thanks for asking🙏
Thanks for replying. Have a nice day ahead :)
And can I put in the chiller first before bake? To let the butter firm and to preserve the shape?
i bake with low temperature to preserve the shape... (if baking with high temperature the cookies tend to puff and crack and ruin the beautiful shape). and i prefer to mix this cookie dough with spatula and whisker.. not by hand or electric mixer. warm hand will melt the butter, while using electric will add too much air inside the dough.. and that will puff the cookies too much while baking... if you want to chill it first, as long the cookies are wrapped tight and not exposed with dry air inside your chiller, i think it will be fine.. make sure you add more time baking that cold cookies.. good luck.. 🙏😊
@@BakingHabit tq so much for the reply 💖
Thank you for the recipe. May I know how big is the mould? And is there any substitute for the parmesan cheese?
hi.. it's 25g mould. and you can replace parmesan with edam cheese or if you dont have/like cheese just omit the parmesan... it will still taste great😁.. you are welcomed... good luck..
@@BakingHabit thank you so much! Looking forward to see the results
Is it a 50g mold
Tks for sharing. I tried ur recipe n turns out amazing. Dough is also very easy to handle. Can I obmit the cheese or wat can I substitute as family member do not like cheese. TIA 🙏♥️
hi.. glad to hear that.. yes you can leave the cheese out without substitution.. the cheese is actually a variation from the original recipe.. good luck.. happy baking^^🙏
So cute and pretty! Thanks for sharing this recipe because I have the same mini mould. :) However, may I ask if I can reduce the icing sugar to 10g? Thanks.
hi.. glad you like it.. im happy to share with you.. yes you can reduce the sugar.. suit your taste😊.. good luck...
@@BakingHabit Thank you so much for replying. Yes, good luck to me! :)
@@BakingHabit ok I tried this yesterday & failed terribly. My dough stick to the mould and got distorted when I try removing it. Do I need to chill the dough 1st before moulding? Thank you.
chilling dough is optional.. if your working temperature are warm, chilling it can reduce the risk of butter melting while shaping the dough.. you making ondeh2 and this pineapple tart yesterday? then i think chilling dough would suit your situation. dont let the dough sit and exposed to air too long before shaping. that will make the butter melting, dough becomes dry and crack easily and shaping it will be very challenging... good luck... 🙏🤞
@@BakingHabit Thanks for the advise. Yes I did ondeh ondeh in the morning and pineapple tart in the afternoon. Lol.
Hai boleh tidak kalau saya tukar dengan mould bentuk yang lain?selain dari nanas?will it change the texture?
hi.. feel free to mould with another shapes.. as long there no change in size and weight, the baking temperature and time will be stay same... and of course it won't change the texture.. good luck🙏😊
👍👍❤❤👏👏
thank you.. glad you like it..😊 🙏
Miss Nora Affandi , please let me know where yougot mold from. Thanks
Ueenak nian,,
Thank you... try to make some.. and share what you result..
nanas kue 😃👍🍍
😊
Love your pineapple tarts, especially shape of pineapple. Kindly let me know where can I buy mold. Thank you
hi.. try search google "cm2508 pineapple mini mould".. good luck.. if you in singapore try shopee😀
yes it soo cute.. glad you like it..😃
Hello! Why do you need condensed milk for the egg wash?
hi.. oil will help make the egg wash glossy while the condensed milk can help make the colour more golden.. good luck🙏
Can I use icing sugar instead of powdered sugar?
Hi.. As far i know icing sugar is another name of powdered sugar.. So yes it can be used.. Good luck 😊
Hi ! Can we not use cornstarch while making the dough
hi thanks for asking.. if you want to make soft pineapple tart then cornstarch is essential. cornstarch make the cookies soft while still have a structure to stay in shape.. good luck🙏
Can you please tell where one can buy the pineapple molds? E.g. online buy?
hi.. yes i buy it online. try search "mooncake pineapple mould 25gr" or "cm2508 pineapple" hope you can find it^^
Difficult to remove cookies from the mould, could you share the solution,
hi... try to check k1yu0 comments below.. she have same problem when moulding.. and i already wrote one or two suggestions there.. hope it can help you.. goodluck🙏
Hi. Very beautiful looking tarts. Can u please tell me how u keep the pattern so nicely on the pineapple after baking? My pineapple pattern disappeared after baking. Thanks for kind response.
hi.. thank you... to keep the shape after bake, beat the butter only until it starting to get paler... not until it stiff. and try set your oven temperature 1 step lower. your oven temperature might higher than mine.. good luck🙏🤞...
1 more thing.. if the pineapple filling not dry enough. it can rise and make fade the pattern on the dough when heat up in the oven.. so make sure your filling are not too moist🤞 good luck
@@BakingHabit . Thanks for quick response. Good tips. I think my Jam was too moist and also maybe I should reduce temp. I baked at 310 bcos they looked so pale. Another question. My mold. The pattern piece doesn't stick to the presser when I pressed on pineapple. How do I lock it? Thanks 🙏. Happy Cny.
@@laurenpuah8933 Gong Xi Fa Cai! I hope that good fortune follows you wherever you go. stay at 300f but add little more time to get nicer color you wanted.. if you have same mould as mine then you need to rotate the handle clockwise while pressing the piece into the housing.. good luck...
@@BakingHabit . Yes. It's same mold. So u mean after pressing on the dough I need to rotate the handle before I lift up presser? Also the butter. U mean don't beat too much . Right?
Berat masing2 adonan dan selai nanas berapa ya ka?
What kind of pineapple can we use
Daunya brapa gm buahnya brapa gm
Hi. Is that okay to add custard powder? If yes, what is the ratio? Thank you
hi.. you can replace milk powder with custard powder with same amount. if you only want to add custard powder, im not really sure how much.. bc i haven't try it yet.. i think milk and custard powder have same role for this pineapple tart.. which is to add nice taste and aroma to it.. good luck🙏
@@BakingHabit than you for your advice. I will try it out 😊
Hello, if I am not using milk powder, do I have to increase the amount of flour?
Hi.. thanks for asking... actually i cant recommend excluding milk powder on this recipe.. but if you refuse to use milk powder on this recipe, you can add extra 15gr flour to absorb excess moisture due to absent of milk powder..
I tried to make it it was perfect until the egg wash part. The egg wash removed the design of the pineapple! How do i prevent that?
hi... you can try use softer brush, make thinner egg wash mixture by adding bit more oil and apply egg wash after baking.. remember to brush gently since this cookies are very delicate.. bake again after apply eggwash few minute just until it not sticky when you touch.. good luck🤞🙏
@@BakingHabit thank u for replying. Yes ok i will try again. Cuz it tastes good and not crumbly. And vert soft. Really melts in your mouth.
you are welcomed.. glad you like it😊...
Hi my mould is 50g meaning same recipe i can only do abt 12 cookies right ? what should i replace with flour or milk powder if i not using cheese . thanks
Hi.. for 50g mould you can get around 12-14 cookies.. depend how much dough for each cookies.. try 20-25g dough and 14g jam and bake longer around 23 minutes Check the cookies after 20minutes.. no need replace the cheese, it work fine without cheese if you dont want it. Good luck..
@@BakingHabit oh i see thanks for all the advice will try it out soon .. hope texture will be good as yours btw love your small mould cute tho
you are welcome😀..
When do you add on Cheese?
请问可以不放permeson cheese 吗？
yes.. you can omit the parmesan cheese.. glad you asked.. good luck🤞
Hello! Where you got that cookie cutter?
hi.. try online marketplace😁... search cm2508 or pineapple tart mould.. good luck🤞..
Can I not add the cheese? Can’t wait to try this tbh
yes you can.. 😊... good luck🤞...
@@BakingHabit do I have to change it to flour or smtg? Also how long can they be kept?
no.. just leave out the cheese.. no substitution😊
and as for the shelf life, i find few of my tart still fresh as new inside a small container after more than 7 months at room temperature, but i can't recommend to consume it after kept more than a month. moisture in the filling can affect the shelf life, drier filling longer shelf life.. happy baking.. goodluck🤞
Hi, can I keep the remaining dough in the fridge?
hi.. wrap tightly with plastic wrap before throw it into fridge.. then thaw it without open the wraper until reach room temperature before using.. good luck 🤞
hi, can i use regular slice cheese instead of parmesan cheese?
hi.. the parmesan cheese i use is more like powder.. it will be difficult to match the texture if you use sliced cheese, and choppping that sliced cheese would be a challenging process..
May i know the weight for the pineapple, the green colours and also the yellow 1?
pineapple filling 7gr
green 36gr divided 24pcs 1.5gr each
yellow 24pcs 12.5gr each
total dough around 336gr🤭
Hi, may I know where can I buy this mould?
hi.. try search google "cm2508 pineapple mini mould".. good luck
Hi. How can I store it? From Bangladesh ❤
Plz answer to the question 😊
Hi.. You can storing it into an airtight jar or container.. If you plan to store it for a long time, let say over a month, make sure you bake it a bit drier.. So it can last longer.. But since it just a small batch recipe, it never last over than a week dont you think.. 🤣.. Good luck🙏
@@BakingHabit Thank you so much for ur feedback ❤️
Thank you for the recipe. From where can I buy this mold.
hi.. try search google "cm2508 pineapple mini mould".. good luck
Can I add liquid milk instead of powered milk?
hi.. i can't recommend to replace dry ingredient with liquid ingredient... it will alter the texture. and since milk powder taste are few times stronger than liquid milk, the taste will never same..
Cetakannya beli dimana lucu banget bagus banget 👍👍👍👍
coba cari di tokopedia/shopee😁... search cm2508 or pineapple tart mould.. good luck🤞..
So cute!!!
Thank you... Glad you like it😀
What kind of grated parmesan do you use?
Hi.. it's just ordinary grated parmesan you can find at any grocery store..
Can I use cheese powder instead of parmesan cheese
hi.. sorry of my late respond...do you mean cheese powder which usually used for popcorn seasoning and sauce? i think cheese powder would work but you need to adjusting the amount since cheese powder tasted stronger, have you try it? how did it go?
Can we bake it in microwave
Nowadays there's 2 in 1 microwaves with oven function.. If you ask if you can microwave this recipe, the answer is no, unless if your microwave have oven menu.. Goodluck 🙏
Keren kaa,,,aku kira channel luar,,,,👍
😬... terima kasih.. glad you like it😘...
@@BakingHabit itu dipanggang 3mnt matang kah?
3 menit or sesuaikan oven masing2.. kalo olesan ud gak lengket it's good to go^^😊
@@BakingHabit ok,,thank u,,,☺
sama-sama🙏. Good luck 🤞😊
Can i omit the parmesan cheese?
yes you can... good luck🙏
Hi, may I know where did you buy this pine apple mould?
hi.. try search in online marketplaces. it called pineapple mooncake mould. there is 25g and 50g version.. the one in this video is 25g... hope you can find it.. 🙏
May i know what is all weight?
can i replace parmesan cheese with cream cheese?
hi.. many adjustments need to do with the recipe to make that substitution work. parmesan and cream cheese have different state, that would make the texture shifted.. i suggest to ignore the parmesan cheese if you dont have it available.. this recipe actually work fine without it.. good luck 🙏
@@BakingHabit thanks for reply, will get a try
Hi, how to get rid from the dough stick on the mould? Sometimes the leave left on the mould🤦🏻♀️
hi.. thanks for asking.. after dividing the dough, cover it with plastic/towel. dont let it exposed with air too long.. leaf and body will hard to stick together when dough already dried. And try to press gently when moulding.. not to strong or not to weak while pressing.. a single confident press will be better. Some say brush some flour to the mould surface will help.. but i found that not resolve this problem.. good luck...
@@BakingHabit thanks
You are welcome^^
Can substitute cake flour with all purpose flour ?
Hi.. thank for asking.. using plain flour will do.. but.. the result would be dry and quite harder than using cake flour.. i suggest to stick with cake flour😀.. good luck..
@@BakingHabit thankss for the fast respond..😊
Want to ask...is superfine flour and cake flour same ?
Hi.. yes superfine flour generally is a finer low protein flour like cake flour.. 😀
How many does this recipe yield? Tq
its around 24 cookie.. 😊
May I know how many gram is for pineapple tart? The mould is for how many gram?I bought it from shoppee.but seems like big size mould
Hi.. mine is 25-30gr mould.. i got it from there too.. i guess yours is 50g right?. Try make 20-25gr dough and 14gr jam. Bake with same temperature for 25 minutes.. check after 20 minutes. good luck...
Thank u so much.
Very nice. Where to get the mould?
Various marketplace... where you live? I find it for you..
@@BakingHabit I live in India
I have no luck find it on your local marketplace.. but you can try aliexpress. Search for pineapple mold. There are many pineapple shape and size to choose.. 25gr and 50gr might work well. Im using 25gr mold. Good luck..
@@BakingHabit thank you . Will try to find👍
@@vinutharao9801 Hi were you able to get the moulds?
Where to get mold?
try search "mooncake pineapple mould 25gr" or "cm2508 pineapple" at any online marketplaces hope you can find it^^
cantik bntuknya.nak beli katmana ya acuan tat nenas ini
hi.. try shopee search "cm2508" or "mini pineapple mold" good luck🤞
Cake flour is wheat flour? Or self raising flour?
hi.. cake flour is low protein flour which generally milled from wheat.. not a self raising flour..😊
@@BakingHabit can i use wheat flour?
yes.. choose low protein / super fine type.. good luck..
@@BakingHabit what if i use wheat flour which is not low protein? 🤣 Kinda curious of the result, will it crack?
oh i see.. i don't know if it gonna crack or not.. what i know for sure is the result will have tougher texture rather than melt in mouth texture. however it will not change the flavour.. 😊😊
How big is the mould size?
hi.. mould size is 25gr... 3.3 x 4.6cm🙏
What is size of the mold,,25g or 50g?
25g dear.. cm2508 pineapple mini mould try search on Google.. good luck..
Hi, I can ignore the Parmesan right?
hi.. yes dear.. it actually optional. good luck🤞
Okayyy!
And also, which type of pineapples should I use for the filling?
any types of pineapple will do.. make sure it fully ripe... 🍍
Can I use cheese powder instead of parmesan cheese?
Hi everyone, I just ordered mold from Lazada
glad you find it.. time to bake^^ good luck...
The shape is pretty. May l know where to get this press down mould. Thanks for sharing with us. 👍
hi.. try search in online marketplaces. it called pineapple mooncake mould. there is 25g and 50g version.. hope you can find it.. glad you like it🙏
@@BakingHabit Thank you for your prompt reply. You are using the 25gm right.
yes.. i use 25g.. this size is more suitable for pineapple tart which usually are one bite cookies😊
@@BakingHabit Thank you so much for sharing. 👍
@@BakingHabit I'm so inspired to try! May I know for the 25g mould, how many gram dough and how many gram pineapple do you use? And if I use 50g mould, how many gram dough and pineapple, please?
Is it really melt in mouth type
hi.. melt in mouth mean the cookie easily dissolve after entering mouth.. is this recipe melt in mouth type? well you will know after you try it.. good luck🤞...
Isian nastar nya berapa gram ?
hi.. isian nastarnya aku pake kurang lebih 7gr.. Good luck^^..
Kalo tidak pakai keju bisa kah ?
Hi.. sorry i late replying your question.. without cheese is work as well.. nothing change with oven setting. Good luck..
dimankah beli cetakannya??
hi.. bisa beli di online marketplace... try search "cm2508 cetakan nanas".. good luck... 😉
😎😎😎
"After done giving egg wash, bake again the cookies at 120°C/250°F for 5 minutes"
So sorry.. i forget give note that the cookies need back to oven after eggwash.. everybody must thought that the eggwash is raw.. OMG...
to find the mould, try Google "cm2508 pineapple mini mould"
まな板 不便だと思うな
you are right... 🤭
Hi! If i want to bake pure pineapple tarts, can i jus skip the step for the cheese?
hi.. sure you can do it without the cheese.. good luck.... 😊