春满月圆

小飞猪 发表于 19-1-2012 21:37
太好了，到时候我管吃就行啦

没问题
但要记得带上你家姑娘哈～～～

kindness

小飞猪 发表于 19-1-2012 21:37
太好了，到时候我管吃就行啦

那你得认准那个是你做的，吃自己的成果最开心了

小飞猪

kindness 发表于 19-1-2012 21:46
那你得认准那个是你做的，吃自己的成果最开心了
...

我不准备做啊
其实我对做西饼兴趣不大
偶尔玩玩主要是感谢寂寞老师的苦心
我要吃美女做的，更开心
不劳而获最痛快，哈哈

kindness

春满月圆 发表于 19-1-2012 21:44
好啊
回头我电你～～～

哦， 我，小小地自封了一下。
那，等师傅来排序吧。

kindness

小飞猪 发表于 19-1-2012 21:49
我不准备做啊
其实我对做西饼兴趣不大
偶尔玩玩主要是感谢寂寞老师的苦心

灰灰这美女叫的，我得化妆一下才出门， 哈哈！

刘皮皮

哎呀，西部的，记得招呼上我，我非得好好看看，好好学学。

还天天在best门外转悠呢，不知该买哪个烤箱好。

刘皮皮

请教一下金花妈，你客厅墙上在画框两侧挂的那两串红色的喜庆的吊坠，是怎样挂上的呀？

yymum

寂寞有害 发表于 19-1-2012 17:11
是普通面粉。香精放几滴就行了。Butter也是普通的250克的。我通常用的就是ButterCup的带咸味的。

分量可 ...

多谢寂寞版主及时回复，在外面对着手机把材料买全了，明天试做，又有新问题，和面时，水面比例大概多少啊？

寂寞有害

天啊，和面不用水的，用软黄油和的面。

真烦人

我这儿有一方子，可参考一下，新加坡本地人的做法。

http://food-4tots.com/2010/01/30 ... -pineapple-tarts/2/

HOW TO MAKE PINEAPPLE JAM












RECIPE: HOW TO MAKE PINEAPPLE JAM

Ingredients: (refer to photo)
2 half-ripe pineapples, grated
200g granulated sugar (adjust according to your preference)
4 cloves
1 cinnamon stick (5 cm long)
1 tbsp lemon juice

Methods:

Skin pineapples and remove the “eyes”. Cut each pineapple into quarters lengthwise.
Grate the pineapple using the special pineapple grater until it reaches the core (the tough centre). Dwocool the core.
Drain the grated pineapples using a large sieve. Use a ladle to press the juice out until it is 90% dried up. Retain the pineapple juice for cooking later.
Use a wooden spoon, cook the grated and drained pineapples, putting in half portion of the sugar, cloves, cinnamon sticks and lemon juice in a large pot under moderate heat until it begins to boil.
Reduce the heat to medium and continue to cook, stirring occasionally.
From time to time, add the pineapple juice little bit by little bit when the juice in the mixture is almost evaporated. Repeat this step until all the juice is completely used up for the cooking.
Add the remaining sugar bit by bit until the desired sweetness is achieved. This step can be done close to the end of the cooking.
When all the juices are used up and the mixture has started to look dry and caramelized, reduce the heat to low. Keep stirring until the mixture is almost dry and sticky with a golden-hue. This will take about 1-1½ hours.
Remove cloves and cinnamon stick. Set aside to cool and store in an air-tight container.
Tips:

Use half ripe and just ripen pineapples only. If you use ripe pineapples, then you will need to reduce the sugar. Avoid unripe or over-ripe pineapples. Unripe pineapples will be too sour and the over-ripe ones will be too soft to handle during grating.
Preferably use Sarawak pineapples (bali ong lai) as it is more fragrant than the other varieties.
Make the jam in advance and keep it in the refrigerator until required.
If you do not finish using all the jam, keep the unused portion in the fridge. It can last for about one month.
Adding the drained pineapple juice to the mixture is to retain the full flavour of the pineapples.
Use a pot with larger base to quicken the cooking process.
If you want the “fibrous” texture for your jam, grate your pineapples. Do not chop or blend. Please refer to the photo for the right type of grater to get the finest fibrous texture for the jam.