egg yolk to brush the rolled tart. JAM: A: USING RIPE Pineapple 250g grated pineapple 125g sugar ½ camt essence
B:using of green Pineapple 3 whole pineapple, grated 4 cups sugar 2-3 kuntum bunga cengkih
Mix and cook over slow fire until sticky and lumpy ( almost 2 hours)
Blend butter and sugar until fluffy. add egg yolk and vanilla essence and mix well. Add in flour then knead untul became a smooth dough. Use the mold to press out app 3 inches strip then put jam in the middle and roll. Brush with egg yolk. Bake until golden yellow.