An ode to the pineapple tarts I make every Chinese New Year. They aren't difficult to make but they are very time-consuming to make. The dough has to be weighed. The filling has to be weighed. They then have to be rolled into balls, glazed with an egg yolk and milk mix and baked for 35 minutes. In my tiny oven for 3 rounds to get a total of 90 egg tarts. Which people just pop into their mouths like candy.
Which is why I only make them once a year. *LOL*
1 comments:
I can totally see why you only make them once a year. They sound amazing.
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Cheers, Yvonne.