So my darling brother has hopped onto the baking bandwagon and boy am I ever so happy. You know the why
Tall, strapping, with more muscle than flab, he is not your typical baker, in all sense of the word. Not only is he super stringent but very dedicated when it comes to baking. Last Christmas, he baked hundreds of gingerbread men while experimenting various recipes & ingredients. When a stroke of genius strikes him, I’ll get a call, with interesting questions like “should I put tabasco in my gingerbread men”, or “should I put curry powder to get a zing in my cookies? or black pepper?”
His recent endeavour makes me very happy. Only because it concerns Nonya pineapple tarts. He toyed with the idea of baking them in January so we could have some for Chinese New Year. Since then, he has been baking them at least twice a week.
I have no complaints. My brother is still tweaking and perfecting his recipe so I won’t be able to share with you just as yet. But what I will do, is to share my insights and sights, so enjoy!
The mise en place – a beautiful thing. Especially since we got a gorgeous die-cast pineapple tart mould from our aunt. Apparently it is hard to find. It will be our Chia family’s heirloom I told him. Dad’s beeen really encouraging, sharing his fair share of opinions when it comes to true authentic Nonya methods. He says Planta margarine is de rigeur for Nonya tarts. I disagree. I much prefer SCS butter, with some milk powder added to the dough.
The steel mould makes for some very precise, and pretty tart shells. Amazing. You can also adjust the depth of the hollow area where the jam goes in.
And there you have it. Another peek into the Chia family’s kitchen.
More to come, real soon!
Love tarts but huge turn off by the shirtless man!
hahaha! that’s my brother by the way ;p
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