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Post by Janny on May 27, 2005 15:17:39 GMT 10
Not really for us here in Australia. We have Pure Icing Sugar (100%) i.e. powdered sugar and Icing Mixture (with corn starch added).
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Post by linlin on May 27, 2005 15:20:11 GMT 10
Here dun seem to have a difference, maybe I'll keep a lookout for it the next time I go bakery shopping  |
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Post by joanneloo on May 28, 2005 12:21:22 GMT 10
Made this Jin Tui with Peanut Filling this morning.  |
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Post by jadepearl on May 28, 2005 13:59:09 GMT 10
Kirsten....I love the texture of your kaya! I too have a breadmachine and I have been doing kaya with it. Somehow, mine gets all lumpy. I did process it with a food processor but somehow, it get a little harden in the fridge. So sad....!!! What's your secret? Thanks!!!
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Post by jadepearl on May 28, 2005 14:15:22 GMT 10
Weekends are here once again.... Made this yesterday nite  Sardine Siew Pau  Kaya Bun Have a wonderful weekend everyone!!! |
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Post by Janny on May 28, 2005 16:11:01 GMT 10
Jo Your Jin Tui looks so round and nice. And horror horror, somebody told me to get a round nice shape you have to blow into it  . I suppose that only applicable for the empty ones huh. And I believe you don't blow into yours ;D |
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Post by joanneloo on May 29, 2005 11:37:13 GMT 10
Jo Your Jin Tui looks so round and nice. And horror horror, somebody told me to get a round nice shape you have to blow into it . I suppose that only applicable for the empty ones huh. And I believe you don't blow into yours ;D No, I did not blow into my jin tui ;D. Just round them up after wrapping only. The jin tui are round and crispy when they were just fried. Yummy! However, after one day, they start to be 'kemek'. |
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Post by lynda on May 29, 2005 14:10:37 GMT 10
Thanks for being honest about your Jin Tui turning 'kemek' joanneloo |
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Post by joanneloo on May 29, 2005 17:59:36 GMT 10
Lynda,
Hehe....it's because of the moisture. So, if anybody wants to make it, try to let the jin tui cool down on a wire rack. Avoid stacking them. This way the jin tui will stay crispy and round longer.
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Post by lynda on May 30, 2005 9:14:13 GMT 10
So it's the moisture ....and thanks for the tips too.
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Post by lynda on May 30, 2005 9:19:13 GMT 10
Weekends are here once again.... Made this yesterday nite Sardine Siew Pau Kaya Bun Have a wonderful weekend everyone!!! Hello Jadepearl, Care to share your Sardine Siew Pau recipe? Thanks  |
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Post by Janny on May 30, 2005 9:37:26 GMT 10
Nearly 10 pages huh..... Should start a new thread soon.
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Post by kirsten on May 30, 2005 16:35:16 GMT 10
Kirsten....I love the texture of your kaya! I too have a breadmachine and I have been doing kaya with it. Somehow, mine gets all lumpy. I did process it with a food processor but somehow, it get a little harden in the fridge. So sad....!!! What's your secret? Thanks!!! Jadepear....hey, sorry for not writing back earlier on this. Actually, there is no secret at all.....u will just have to blend the mixture until smooth. The kaya-liquid will make it easier to blend, so dont throw it away ok. IMHO, I think all kaya made with breadmachines will be 'lumpy' or scramble-egg like texture! If u do not like the texture after taking it out of the fridge, just let it warm up in room temperature before spreading onto the bread. Keeping the kaya in the fridge will prolong its lifespan - so unless u and your family can finish the kaya within a few short days, perhaps u do not need to keep it in the fridge. |
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Post by jadepearl on May 31, 2005 2:53:10 GMT 10
Sure Lynda...will post it at the recipe folder  Thanks kristen for the info. I actually blended it once and put it into the fridge (as you mentioned - can last longer) but my MIL said that its harden and the texture is not as nice...not like the Ya Kun's....so sad  |
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. I suppose that only applicable for the empty ones huh. And I believe you don't blow into yours ;D
