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14December1994
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sry sry
Friday, January 16, 2009 || 6:33 PM

sry... tis few week soo long nv post le hahax, bcauz of too mani hw so nv cnt post. yesturday i regina hs 2gether bake pineapple tart. i tink we put not enough flour so it become sticky so i goin to bake it again nxt fri cause no guides:)actually itis veri easy to do.the recipe is:

"the pineapple pastry" Ingredients
450g. flour
280g . butter
2 – 3 egg yolks
Some cold water
4 teaspoon castor sugar
Method
Sift the flour and add in the castor sugar.
Using the pointed ends of a fork, rub the butter into the flour until it looked like fine bread crumbs. If necessary, use fingertips to continue rubbing lightly the bigger pieces into finer pieces.
Add egg yolks and cold water at the same time and knead well lightly combine them using finger tips (rather than kneading them like bread dough) before rolling out to desired thickness.
(The fork and fingertip technique is what makes the pastry special)
Updated! (12.06.2007)
For baking, bake using Gas Mark 3 (160 degrees Celcius / 325 degrees Fahrenheit) for 20 minutes. When placing jam onto the pastry, take caution not to smear jam onto the sides as this will easily “burn” and render the sides of the pastry (the flowery design) darker.


Pineapple Pastry Filling
Ingredients:
2 can of crushed pineapple, drained 1/2 cup of sugar 3/4 cup of water 3 tablespoons of cornstarch 1 egg yolk
3teaspoon lemon
Instructions:
Combine pineapples, sugar, and water in saucepan. Bring to a boil. Dissolve cornstarch in a little cold water and add to pineapple mixture. Add egg yolk. Cook, stirring, until thick; then remove from heat. Cool to room temperature

so if u dun hav cornstarch , nvm de.
happi new year coming, wish everyone happi new year!! n happi belated bday to mum,bro,xueli,jiaxuan. :)
then haiz bb