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Ready to Bake!
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Come closer to every chinese new year, I will read about bloggers shouting about their "heirloom" pineapple pastry recipe. Occasionally I will be tempted (read: too "eng", or "free" in hokkien) to try out a different recipe. Sometimes, half way through making, I realized that some steps were missed out... in which why bother to post it???!!!
Most times, I rarely impressed enough to ditch my usual eggless version for something new. Oh well, not until i tried this recipe from Wendy's blog.
Accordingly, it is soft even to melt-in-your-mouth yet firm enough not to crumble in your hand. Oh well, what's not to like about this... except it uses egg yolk. But who says I can't try taking it off the list.
