Sunday, January 9, 2011
Yes, we're coming to that time of the year already! In the blink of an eye, we will be celebrating Chinese New Year ... amazing how time just flies by, huh?
I started baking pineapple tarts over the weekend. I know it does seem a little early ... but considering the number of people I have to bake for, and the size of my puny oven, AND the fact that I can only bake on weekends ... I don't think I have much of a choice.
Again, I decided to be kind to myself and buy ready-made pineapple filling. This year, I used Sarawak honey pineapple jam from Ailin Bakery House* ($6.80 per kg). They are slightly costlier than the Red Man brand from Phoon Huat ($5.05 per kg), which I also bought for comparison. Ailin's version is wetter and has a sweet-sour taste. Phoon Huat's Redman is sweeter and stickier. Which do you prefer? I personally like the jam from Ailin better.
* Ailin Bakery House
845 Geylang Road
#01-48 Tanjong Katong Complex
The tarts were always in danger of being eaten without my knowledge, until they were cooled, packed and sealed ... and placed somewhere HIGH up from prying hands.
I will be baking for my children's teachers, ex-teachers, tutors, neighbours and a few close friends ... and of course, for my own family. One of my good friends, SY, had me in stitches when she related what she did with the tarts I baked for her last year.
She hid them in her office drawer, for fear of having to share with her co-workers. Every afternoon, she would stealthily bring out 3 tarts and slowly savour them with her coffee. I was so tickled I replenished her supply when she finished all her tarts. :)
These are for you, SY!
I bought these round, flat containers from Phoon Huat ($0.80 each). They are a lot easier to pack the tarts in than those taller plastic tubs with red covers ... and what I like is, the tarts stay in position. After each layer, do remember to place a sheet of baking paper. This will prevent the flaky pastry (from the tarts above) from sticking to - and thereby "disfiguring" - the jam (of the tarts below).
Ready to be given away. These are for the teachers. :)
If you want a simple recipe with step-by-step instructions, take a look at the one I shared last year. My friend, Camemberu, made some lovely tarts using this recipe. :) Just remember to use real butter! One of my friends baked with Buttercup Luxury Spread thinking it was butter. It is not! Check the ingredients list: you should only see "cream" or at the very most, "cream and water".
OK, break's over. I've got to head back to the kitchen. ;) Laters!