Wonderful friendship forever!
Friday, December 31, 2010
Saturday, December 25, 2010
Tuesday, December 21, 2010
Monday, December 13, 2010
Incredible idea, great creativity done with lots of patient and love that money can't buy. Thank you so much.
Your kind thought is very much appreciated and memorable.
Friday, December 10, 2010
Tuesday, December 7, 2010
250g ready make pineapple jam
1 egg york for greasing
400g flour (Shifted)
225g butter (Chill)
2 tbs Castor sugar
1/2 tsp salt
1/8 cup cold water.
To make the tart skin - combine the sugar, salt and flour in a bowl. Cut in butter and add water until the dough starts to come together. Wrap in plastic, then refrigerate for 30 minutes
1.Greese all mould with majarin before use. Divide pinapple jam into small partion and shape into a ball.
2. Divide pastry into small portion and shape into mould.
4. Fill pinapple jam into each mould.
5. Cover with the extra pastry (Shape with flower mould) on top. Brush with egg york if desired.
6. Preheat oven and bake at 200c for 20-25 minutes.