pineapple tart

Taiwanese pineapple cake is a favorite bakery delicacy all year round.  It is made with a crumbly and nearly melt-in-the-mouth pastry with the pineapple jam as the filling encase inside.

Taiwanese Pineapple Cake

unsalted butter

castor sugar

tsp salt

milk powder

cake flour

cornstarch

pineapple

(4 tbsp) maltose

sugar

(2 tsp) lemon juice

Slice Off the crown and bottom of the...

Slice Off the crown and bottom of the pineapple.

Trim off the thick fibrous skin. Cut out...

Trim off the thick fibrous skin.  Cut out the eyes.

Place the core into the food processor. Blend...

Place the core into the food processor. Blend it into small pieces.

Cook the pineapple paste over high heat initially,...

Cook the pineapple paste over high heat initially, so that the pineapple juice will reduce quickly.  When the pineapple paste is about to dry, reduce to low heat, and continue to simmer.

Now add the sugar, lemon juice, and maltose.

Add some unsalted butter.

The filling is ready when it becomes thick...

The filling is ready when it becomes thick enough like jam.

Refrigerate for an hour until it becomes slightly...

Refrigerate for an hour until it becomes slightly harden. It is now ready to use.

Add the castor sugar to the butter. Cream...

Add the castor sugar to the butter. Cream the butter and sugar until it becomes light and fluffy, which resemble soft ice cream.  Next, add the beaten egg and continue mixing until homogenous.

Sieve the flour, cornstarch, milk powder, and salt,...

Sieve the flour, cornstarch, milk powder, and salt, and add to the buttercream mixture.  Mix until all the ingredients are combined.

Keep it in the refrigerator for two hours,...

Keep it in the refrigerator for two hours, or until it is hardened.

Transfer one portion of the filling to the...

Transfer one portion of the filling to the center of the pastry.

Fold the pastry to encase the filling inside.

Place the pineapple dough in the mold and...

Place the pineapple dough in the mold and light press the top so that the pastry take the shape of the mold.

Preheat the oven by adjusting the top and...

Preheat the oven by adjusting the top and bottom temperature to 165°C/330°F.

Place the molded pineapple cakes on a tray,...

Place the molded pineapple cakes on a tray, line with baking paper. Leave some space in between each of them to allow efficient heating in the oven.

Bake the cakes for ten minutes at middle...

Bake the cakes for ten minutes at middle rack. Remove and turn the cake over with a pair of tongs.

Bake for another five to ten minutes, or...

Bake for another five to ten minutes, or until golden brown.

https://mediavine-res.cloudinary.com/video/upload/oxmdwkq84hzagvp84jiw.mp4

Taiwanese pineapple cake is a favorite bakery delicacy all year round.  It is made with a crumbly and nearly melt-in-the-mouth pastry with the pineapple jam as the filling encase inside.

In this video, I will make the Taiwanese pineapple cake primarily based on the Taiwanese formula.  I will also provide a few tips on how to make it more crumbly and melt-in-the-mouth, or more firm if you want to use it as a give to someone so that it will not shatter easily.  Besides, there will be some tips on how to improvise the recipe if you are unable to get the mold that you need for the recipe. (Hint: You can DIY the mold).

Let’s get started.

You can get the cook's note and download the recipe at:
https://tasteasianfood.com/taiwanese-pineapple-cake/

Ingredients:
Pastry:
100g unsalted butter
30g castor sugar
1/4 tsp salt
1 egg yolk
25g milk powder
100g cake flour
20g cornstarch
Filling:
1 pineapple
60g (4 tbsp) maltose
30g sugar
10g (2 tsp) lemon juice
10g unsalted butter

Instructions:
Prepare the filling
- Slice Off the crown and bottom of the pineapple.
- Trim off the thick fibrous skin. Cut out the eyes.
- Place the core into the food processor. Blend it into small pieces.
- Cook the pineapple paste over high heat initially, so that the pineapple juice will reduce quickly. When the pineapple paste is about to dry, reduce to low heat, and continue to simmer.
- Now add the sugar, lemon juice, and maltose.
- Add some unsalted butter.
- The filling is ready when it becomes thick enough like jam.
- Refrigerate for an hour until it becomes slightly harden. It is now ready to use.
Prepare the pastry
- Add the castor sugar to the butter. Cream the butter and sugar until it becomes light and fluffy, which resemble soft ice cream. Next, add the beaten egg and continue mixing until homogenous.
- Sieve the flour, cornstarch, milk powder, and salt, and add to the buttercream mixture. Mix until all the ingredients are combined.
- Keep it in the refrigerator for two hours, or until it is hardened.
Wrapping the filling
- Transfer one portion of the filling to the center of the pastry.
- Fold the pastry to encase the filling inside.
- Place the pineapple dough in the mold and light press the top so that the pastry take the shape of the mold.
Baking
- Preheat the oven by adjusting the top and bottom temperature to 165°C/330°F.
- Place the molded pineapple cakes on a tray, line with baking paper. Leave some space in between each of them to allow efficient heating in the oven.
- Bake the cakes for ten minutes at middle rack. Remove and turn the cake over with a pair of tongs.
- Bake for another five to ten minutes, or until golden brown.

=============================

Website: https://tasteasianfood.com/
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Taiwanese pineapple cake 鳳梨酥- how to make it from scratch

These buttery and delicious Taiwanese pineapple cakes are made with homemade pineapple and winter melon paste filling.

Taiwanese Pineapple Cake (Pineapple Winter Melon Paste) 鳳梨酥

kg winter melon (without skin)

kg pineapple (without skin)

tbsp Demerara unrefined cane sugar

tbsp honey

plain flour

g corn starch (or corn flour (in Asia))

g Stevia sweetener

tsp fine salt

butter

Cut winter melon

Remove skin, the core and seeds of 1  kg winter melon. Cut into big chunks.

Cook winter melon

Cook the winter melon in a pot of boiling water until softened and translucent, About 10-15 minutes. Drain off the water.

Grate winter melon

Grate (using a food processor with grating blade or manually) the cooked winter melon. The texture will be similar to purée. Transfer the puree into a muslim cloth or cheese cloth.

Squeeze out the winter melon juice

Squeeze out the winter melon juice as much as possible.

Keep winter melon juice and the winter melon purée

Set aside both the winter melon juice and the winter melon purée.

Cut pineapples

Remove skin, top, bottom, the inedible &#39;eyes&#39;, and core of 1 kg pineapple.

Grate pineapples

Cut pineapples into smaller pieces. Grate in food processor or manually until pineapple chunks become fine pieces of pineapple, but not until it turns completely puréed.

Squeeze out the pineapple juice

Transfer the grated pineapple into a muslim cloth or cheese cloth. Squeeze out the pineapple juice and set aside both the pineapple juice and the grated pineapple.

Cook the pineapple and winter melon

Add the pineapple juice and winter melon juice to a large base non stick pan. Add 2 tbsp Demerara unrefined cane sugar and 2 tbsp honey. Stir and let it boil on high heat and reduce to half.

Add the puree

Add the grated pineapple and winter melon purée. Stir to mix well, bring to a full boil and let the juice reduce to 10%.Then reduce the heat to simmering.

Jam will thicken

The jam will thicken and liquid will reduce. Stir frequently to prevent from being burnt. Continuously stir the jam over low heat until thickened and there is no visible sign of liquid. Turn off the heat. Allow the jam to cool completely.

Make the pineapple winter melon jam

Cut butter

Cut chilled 160 g unsalted butter  into small cubes (about 1.5cm) and chill in fridge until ready to use.

Add dry ingredients

Add 200 g plain flour, 25 g  corn starch  , 50 g Stevia sweetener, 1/4 tsp fine salt into a food mixer with paddle attachment. Mix on low speed for a few seconds.

Add butter

Add chilled butter cubes to mixed flours and beat on low speed until mixture turns sandy.

Add eggs

Separate 2 egg yolks and beat the egg yolks. Add the beaten egg yolks into the mixture and beat on low speed until a consistent dough is formed. Do not overbeat.

Rest the dough

Remove dough from mixing bowl and shape into a ball. Wrap in cling wrap and let rest in fridge for 30 minutes.

Make the pastry dough

Roll into balls

Roll into balls 20g jam and 30g dough. Keep covered in cling wrap to prevent drying out. Note: I am using a 50g mould.

Wrap jam with dough

Make a hole in the middle of the dough ball, place jam in, gently push the edge of the dough to cover the jam completely. Roll into a round shape.

Press into mould

Press the pineapple cake into the mould using your palm or a cookie press (if you have one).Note: I am using a 50g mould in this recipe, it comes in 6 cavities in a block. My preference is to use individual rectangular mould like these as it comes with a cookie press and also I can flip the cakes in the mould easily.

Bake in oven

Bake in pre-heat oven at 170C / 338F (convection oven) or 180C / 356F (conventional oven) for 10-15 minutes, until golden brown.After 10 minutes of baking, remove from oven and quickly flip the pineapple cakes over and continue to bake for another 2-5 minutes until it&#39;s golden brown.

Cool the cakes

Allow the pineapple cakes to cool for about 15-30 minutes on the baking sheet before removing the mould. Let it cool completely before storing in air-tight containers.Best served 24 hours later to let the flavour develop.

Assemble the pineapple cakes

Thank you for this recipe! May i ask you some questions? Chia Te sell 2 kinds of pineapple pastry, one has rectangular shape and the other one has round shape. The rectangular one definitely is a tart but i'm not sure about the round one. It's like a tart but far less crumbly and tastes lighter than the rectangular one and its surface is smooth. Have you ever had one of those? Could you tell me maybe what kind of dough they use for the round shape pineapple pastry? Thank you very much.

Pineapple with melon paste must taste good!

https://www.youtube.com/watch?v=U5reJYnujtA

Taiwanese Pineapple Cake 鳳梨酥 | Pineapple Winter Melon Paste
These buttery and delicious Taiwanese pineapple cakes are made with homemade pineapple and winter melon paste filling.

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Ingredients:
★ 1 kg winter melon without skin
★ 1 kg pineapple without skin
★ 2 tbsp Demerara unrefined cane sugar
★ 2 tbsp honey 
★ 200 g plain flour
★ 25 g corn starch (or corn flour in Asia)
★ 50 g Stevia sweetener
★ ¼ tsp fine salt
★ 2 egg yolks
★ 160 g unsalted butter chilled
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00:00 Taiwanese pineapple cake
00:10 Ingredients
00:19 Make pineapple winter melon jam
03:38 Make the dough
05:26 Assemble the pineapple cake
06:37 Bake in oven
07:04 Remove from mould

#recipe #cny #chinesenewyear #taiwanese #pineapplecake #baking #pastry

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