Tuesday, 26 January 2016

Melt in the mouth Rosette Pineapple tarts

This is not the first time I make pineapple tarts for Chinese New Year. I started making it 4 years ago. I tried several recipe shared by bloggers and I adored this recipe the best because the pastry taste buttery with melt in the mouth effect. I love to shape my pineapple tarts into rose pattern too! I am not so hardworking making my own pineapple paste so I bought the ready made pineapple paste from Ailin bakery. Come, Come, let me share with u this recipe from Nasi Lemak Lover and surprise your loved one with your pretty rosette pastries.

Best Melt in the mouth Rosette Pineapple tarts
(Make about 100pcs)
  • 350g butter, soften it at room temperature
  • 100g condensed milk
  • 510g plain flour
  • 2 egg yolks
  • 700g pineapple paste
Egg wash
  • 1 egg yolk & 1 teaspoon of milk 
  1. Cream the butter and condensed milk till pale/light.
  2. Add in the egg yolk one at a time till it is well combined
  3. Add in the flour and continue to let the mixer form a dough. The dough should not be a sticky dough. You can put in the fridge for 30 mins for easy wrapping.
  4. Roll the pineapple filling (8g each) & dough (10g each) into balls (8g each).
Wrapping a rosette pineapple tarts
  1. Flatten 1 pcs of dough on your palm.
  2. Place 1 pineapple ball in the center.
  3. Wrap it in and roll into a ball. Place the ball on a mini cupcake liner.
  4. Use a clipper, clip a triangle in the center. Continue to clip another 4-5 petals at the outer side. This will form a 3D rose. Continue for the rest.
  5. Egg wash it lightly using a brush before baking. Bake it for 20 mins at 160 degrees. 
  6. Cool it completely before storing.
Pictorial as following:
Reference: 2.25 of this recipe for 3kg of pineapple filling
My little helper helping me to make open pineapple tarts for remaining pineapple filling. 
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Cheers & stay well!
Loves, TAGlicious

Wednesday, 20 January 2016

Cranberries Scones

My impression about scone is we must put a lot of cold butter in order to achieve soft and fluffy scone. One of the reason drawing me back for making scones at home is the amount of butter use too. This recipe that I am going to share proved me wrong. We do not need butter at all yet we can bake nice and addictive scones in just 30 mins. I learnt this scone recipe from my friend, Lyra. She is an expert for making barista coffee and she loves to pair these scones with it. I simply fall in love with it and hope you love it as much as I do.

Look at the fluffy texture!
Cranberries Scones
Recipe adapt from Lyra Hor
(Make 8pcs)

  • 200g bread flour
  • 8g baking powder
  • 20g brown sugar 
  • 2g salt
  • 165g whipping cream (contain 36~38% fat)
  • 30g Maple syrup
  • 40g dried cranberries
  1. Sieve the bread flour & baking powder
  2. Add in sugar & salt to the flour mixture and mix well.
  3. Mix whipping cream & maple syrup in a bowl.
  4. Create a "well" in the flour mixture & pour in the liquid.
  5. Use your hands and start mixing.
  6. Do not over mix, stop when u form a dough.
  7. Spread out the dough, add in the cranberries & mix well. 
  8. Divide the dough into 8 pcs. Roll them into balls and lay them on baking sheet.
  9. Bake it in preheated oven for 15 mins at 200 C.

  • You can replace maple syrup with honey. However, I still prefer maple syrup which gave a nicer aroma to these scones.
Not forgetting Lyra's Barista coffee served with her yummy Scones too!
I am missing it definitely! We shall meet again for your coffee...haha!
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Cheers & stay well!
Loves, TAGlicious

Monday, 18 January 2016

Curry Chicken

2016 - First post! Curry chicken with wholemeal bread. My lil boy first had his curry from toast box and fall in love with this spicy curry. He kept pestering him to make this for him for the past few days. His request is fulfilled! Look at his happy contented smile! Premix to make our life easier, why not? 

Curry Chicken
Recipe adapt from A1 instant chicken curry
  • 1 whole chicken about 1.2kg ( cut the chicken in pcs & remain the skin)
  • 300g potatoes
  • 300ml water (original recipe from A1 is 600ml of water)
  • 200g coconut milk
  • 1 packet of A1 instant curry paste

  1. Sauté the curry paste with chicken & potato till aromatics 
  2. Add in water, mix well and bring it to boil
  3. Add in coconut milk, mix well and simmer cook under Low fire for 20mins
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Cheers & stay well!
Loves, TAGlicious