Taiwan Pineapple Shortcakes 台式凤梨酥

Hi

I’m still very busy…

still very very busy…

really very busy… 

But no matter how busy, I’ll never forget to wish you a 

Happy & Prosperous Lunar New Year!

INGREDIENTS

Pineapple Fillings 

(Home cooked and learn from a home base baking teacher)

5 ripe pineapples (mixed honey pineapples with normal Malaysia pineapple to have a sweet and sour texture)

5 cloves

3 sticks cinnamon

180g-200g rock sugar

Methods:

1.Remove skin and black eyes from pineapples

2.Grate pineapple and throw away the core

3.Add cinnamon sticks and cloves into the grated pineapple. 

 4.Cook the grated pineapple over small fire and leave it alone to cook for 45mins. 

5.Add sugar gradually and stir until the sugar is melted into the paste.

6.Turn off the heat.  Remove cinnamon sticks and cloves.  Let the jam cooled down before storing.

Tips from teacher:

1.If use Sarawak pineapple, no sugar is required.

2.Do not use the pineapple immediately after cooked.  It has to store in room temperature in a tight container for at least 2 weeks before use.  If have plan to keep longer, can put in the fridge for as long as 6 months after 3 months of storing in room temperature.

3.If doing open tarts, never egg brush pineapple paste as this will make the paste turn harder.

4.Raw sugar will cause the colour of the pineapple paste to turn darker.  Use rock sugar instead.

Pastry

(Adapted from Joceline, Butter, Flour & Me)

Make 25 pcs.

250g       Unsalted butter

30g         Icing sugar

3              Egg yolks

1 tbsp      Condense milk

380g       Cake flour

60g         Milk powder

Methods:

1.Preheat the oven at 165°C and line the tray with baking paper.

2.Beat butter and icing sugar together until the colour turn pale.

3.Sift flour together with milk powder and set aside.

4.Add egg yolks and follow by condense milk.  Mix well.

5.Mix the sifted flour and milk powder into the mixture and mix well.

6.Roll dough into a ball of 32g and roll pineapple into a ball of 22g.  Flatten the dough and wrap it with pineapple fillings. 

7.Slowly press the wrapped dough with pineapple into the pineapple tarts mold and spread it evenly to fill up the mold.  (I have missed out taking picture on this)

8.Place the mold filled with pineapple onto the baking tray lined with baking paper.  Bake in preheated oven 165°C for 25mins or until light golden brown.