I made another batch of pineapple tarts to use up the remaining pineapple paste. Initially, I wanted to use HHB's recipe. But I received a few recommendations on Mandy's recipe (Fresh from the Oven) too . I compare the 2 recipes and find that they are very similar. The difference is Mandy's recipe replaced some flour with cornstarch and added some icing sugar. So in the end, I decided to use Mandy's one. Sorry HHB! The pineapple tarts taste great! It simply melts in the mouth and the fillings inside remain very soft and moist. Rolling the jam into balls with wet hands really helps (click here for more tips from HHB). So those who are interested, you can try this next year!
You see, the above recipe used up 3 egg yolks, so with the remaining 3 egg whites, I made the Angel Food Cake from Baking Fiends. It was done pretty fast cos there were only 3 ingredients. I wasn't expecting much, I had enough failures in making chiffon cakes. I just constantly repeating to myself "stiff and glossy... stiff and glossy... stiff and glossy" when beating the egg whites. Although the result wasn't perfect, I was quite relieved to see that it did not sink at the top after cooling down.
Lastly, in order to use up the toblerone chocolate that is expiring soon, I made the Toblerone Ice Cream again. Send this to bakers all over the world using my unique stamp. :)
