Some of my relatives love flacky chewy texture pineapple pastry. Some loves melt-in-the-mouth ones. I personally prefer the melt-in-the-mouth. These little ones are flacky types which are quite suitable for open face design. Because of the texture it can be hold and grip without shattering into mini bits. So I made about 700pcs or so for about 6-7days in total, from purchasing of ingredients to making the dough, chilling them in fridge before they can be used. Its definitely not easy as I have spent whole 12 hours rolling the dough, weighing the pineapple fillings. Each individual are like newborns for a baker. =)
Recipe for Firm Yet Chewy (pardon me, lazy to type it all out)
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