Comments on: Homemade pineapple rolls (pineapple tarts)

By: food-4tots

food-4tots — Sun, 29 Jan 2012 15:54:06 +0000

Belle: Let your chilled dough thaw at the room temperature before working on it. Hope it helps!

By: Belle

Belle — Sun, 29 Jan 2012 00:23:53 +0000

Hello! I refrigerated my dough yesterday as I did not have time to use all of it and it was really hard today. Is there something I should do to soften it or is it fine the way it is? Thank you! Oh, and you have a wonderful recipe

By: food-4tots

food-4tots — Thu, 19 Jan 2012 16:12:52 +0000

JM Suze: Thanks a lot for your kind feedback. I haven’t seen or used a cookie press from Wilton so I’m not sure about it. But due to our current hot weather (esp during afternoon), the dough may turn soft easily. So I suggest that you keep the dough in the fridge and work on them batch by batch. Hope it helps!

By: food-4tots

food-4tots — Thu, 19 Jan 2012 15:48:07 +0000

Pekkie: Thanks for your wonderful compliment and kind feedback! Looking forward to hearing your results soon! Gong Xi Fatt Chai to you and your family!

By: JMSuze

JMSuze — Thu, 19 Jan 2012 14:37:57 +0000

Hi there,

My friends and I finally managed to find the time to try your pineapple tart recipes even though I had prepared the pineapple jam 2 weeks ago. The taste is great but for the jam, I added lesser sugar so that my boy can take it. In addition, our tarts were improvised into pineapple cookies cos we were using a cookie press from Wilton..but they did seem abit crumbly. Is there a reason why?

By: pineapple tart for chinese new year | My Cooking Hut

pineapple tart for chinese new year | My Cooking Hut — Wed, 18 Jan 2012 22:29:52 +0000

[...] tarts as a way to welcome the year of dragon. Last year I tried making the pineapple tarts that LK from Food 4 Tots posted on her blog. They were amazingly delicious! So, I made again this year just in time for [...]

By: Pekkie

Pekkie — Wed, 18 Jan 2012 06:53:52 +0000

Hi! I LOVE pineapple tarts but have never baked one on my own as my mum has always been the one doing all the CNY baking. But now that I’ve just recently got married, I wanted to try baking my own pineapple tarts for this coming CNY. *grin* I like your blog as it is easy reading and the tips! They are very helpful. I’ve just cooked the pineapple jam yesterday, but it turned out to be too sweet. Must put a mind note to taste before using the entire balance of the sugar in the future. Hope my pastry will turn out fine. *fingers crossed* Looking forward to more baking recipes and Happy Chinese New Year!

By: food-4tots

food-4tots — Tue, 17 Jan 2012 03:41:08 +0000

Pickyin (LIG): Hi PY, thanks for sharing your kind feedback. My rationale of adding the juice bit by bit is to speed up the cooking process though it may require more stirring. But, the jam can be thicken in a shorter period of time. Some pineapples such as Sarawak pineapples can produce a lot of juices. So if you add all the juices, you may need a longer time to boil down the juice. There are pros and cons for either way. You can opt for either one that suits you best. Alternatively, you can also use rice cooker to make the jam. This method was tried and tested by one of my readers. Hope it helps and happy trying!

By: pickyin@LifeIsGreat

pickyin@LifeIsGreat — Tue, 17 Jan 2012 02:59:39 +0000

Hi Lai Kuan, I made these tarts again this year. I have a question regarding the jam (was asked this by another friend who tried the recipe).

Is there a reason you add the juice bit by bit when cooking down the jam? Most people just put in all the juice and then boil it down slowly in the first hour, this requires less stirring.

Appreciate your feedback!
Pick Yin

By: food-4tots

food-4tots — Tue, 10 Jan 2012 17:38:12 +0000

Iris: Thanks for sharing your personal experience and wonderful compliment!!! I really appreciate that. Under hot weather, the dough may turn soft easily. To address/ minimise this issue, divide your dough into a few batches, chill them in the fridge and then roll it batch by batch. Do try this method in your next attempt.