Comments on: How To Make Picture Pastries (Kung Chai Peng)

By: Wes Radez

Wes Radez — Sat, 07 Sep 2019 03:27:19 +0000

In reply to Lauri. Hi Lauri, you just need a quarter of a lemon. You'll see in the second picture of the tutorial that you combine the lemon wedge with the water and sugar to make the golden syrup. ~Wes

By: Lauri

Lauri — Fri, 06 Sep 2019 22:40:33 +0000

It says 1/4 lemon for golden syrup. What does that mean?

By: Wes Radez

Wes Radez — Sat, 17 Nov 2018 23:18:39 +0000

In reply to Alisa. Hi Alisa, no, waiting longer than 3 hours shouldn't affect things. ~Wes

By: Alisa

Alisa — Sat, 17 Nov 2018 21:08:52 +0000

is it ok if you leave the dough for longer than 3 hours?

By: Wes Radez

Wes Radez — Mon, 24 Sep 2018 00:15:23 +0000

In reply to Rebecca. Hi Rebecca, no, you can just leave the covered bowl out on the counter! ~Wes

By: Rebecca

Rebecca — Sat, 22 Sep 2018 18:12:21 +0000

It says to set them aside for 3 hours, should they be in the fridge?

By: Wes Radez

Wes Radez — Wed, 17 Aug 2016 22:06:35 +0000

In reply to Ys. Hi Ys, Ideally they'll be soft and chewy like the skin of a mooncake. They key is to make sure you don't overcook the Golden Syrup or the cookies themselves. Err on the short side of the recommended cooking times for both, then let the cookies sit in an airtight container for 3-4 days to let them soften. Hope that helps! ~Wes

By: Ys

Ys — Tue, 16 Aug 2016 23:32:58 +0000

May I know the texture of the picture pastries? Tried making twice using different recipe, both time the picture pastries turn out to b hard. Hope to hear from you