Wednesday 14 February 2018

Rose Pineapple Tarts


Over the years, I have tried many pineapple tarts recipes.  You can find them here(2014), here(2014), here(2015), here(2016), here(2016) and here(2017).  Every recipe has its unique flavor and I like them all.
I tried Alice’s recipe last year.  It’s the ultimate melt-in-mouth texture.  Alice’s recipe uses egg yolk.  Egg yolk contains fat and therefore it has the emulsifying abilities.  It gives out rich flavor and a velvety texture in cookies.
The white firms up and solidify when heated.  It’ll give a more structural support to the pastries.  When using whole eggs, it gives you the best properties from both the yolk and white.  
Now you should be able to tell that this Pineapple Rose Tarts is using whole eggs instead of just the yolk alone. 
I had fun making them in rose shape especially when it’s during this festive seasons, it gives my tarts-making spirit a good boost.  This year I’m not making it alone, I have my mum, my elder son and his girlfriend.  It was a great bonding time for us.

Happy Baking and wishing you all a Happy and Prosperous Chinese Lunar New Year!

Tuesday 6 February 2018

Horlicks Doggie Cookies


2018 is a year of dog and you can find these doggie cookies are all over the FB.    They are so adorable that I told myself I would't want to miss baking them.  So I decided to do the Horlicks flavor instead of pineapple filling. 

I enjoyed making these doggies so much.  It’s so fun.  My favourite part is putting every dog with different expression and from each pair of their eyes and also the position of their ears, you can easily describe their mood.

This recipe is adapted from Veronica’s blogs, Peng’s Kitchen.

Happy Chinese New Year Baking!


180g salted butter
80g Horlicks
100g chocolate chips
200g top flour
25g cornflour
25g milk powder
Koko Krunch, chocolate chips/rice for decoration


1)Sift the flour, cornflour and milk powder.

2)Cream the butter and Horlicks for 3 minutes at low speed. Do not overbeat.

3)Add the sifted flour and beat for about one minute to form a dough.

4)Divide dough into 10g each. Embed 3 chocolate chips into each piece of dough and roll into a ball.

5)Insert 2 pieces of Koko Krunch to form the ears, chocolate rice as eyes and 1 chocolate chip as the nose.

6)Bake at 160 deg c for about 20 minutes. Cool before storing.