Taiwanese-style Pineapple Cake Tarts. Wrap the dough around the paste such that no pineapple paste peeks out. Place into a mold (bonus: use a pineapple shape mold) to create a shape, flatten to an even surface, load onto baking tray, and repeat for each. Taiwanese pineapple cake is a favorite bakery delicacy all year round.
Personally, I prefer Taiwanese pineapple tarts/shortcakes, or 凤梨酥, which is a must-buy whenever I go to Taiwan, or Taiwanese-style bakeries. They are rectangles or squares in shape, rich, crumbly, buttery, and filled with a decadent filling. Taiwanese pineapple cakes known as 'Feng Li Su' are pineapple tarts filled with slow-cooked pineapple jam wrapped in a thin layer of fragrant buttery pastry. You can have Taiwanese-style Pineapple Cake Tarts using 11 ingredients and 11 steps. Here is how you cook it.
Ingredients of Taiwanese-style Pineapple Cake Tarts
- Prepare 2 of pineapples.
- Prepare 1 tbs of corn syrup or substitute.
- You need 1 tbs of honey.
- Prepare 1/2 cup of brown sugar.
- Prepare 1 3/4 cup of cake flour.
- It’s 1/4 cup of confectioner's sugar.
- It’s 1/4 cup of dry milk powder.
- You need 1 stick (110 g) of unsalted melted butter.
- It’s 1/2 tsp of salt.
- You need 1 tbs of vanilla extract.
- Prepare 1 of egg.
These pastries are Taiwan's bestseller and a must-buy souvenir. Enjoy them with a cup of Taiwanese Oolong tea. It needs to be buttery, soft, yet also malleable and sturdy enough to hold its form. Taiwanese pineapple cakes are really more like a cookie, but they are usually referred to as cakes.
Taiwanese-style Pineapple Cake Tarts step by step
- Core pineapple and cut into small pieces. Blend them into a paste, then sauté them without oil until they become darker and more paste-like (will take 20-30 minutes). Mix periodically. Optional: add 1 tbs corn syrup and 1 tbs honey to mixture..
- Let pineapple paste cool in refridgerator for at least 1 hours..
- Preheat the oven to 170 degrees Celsius..
- Whisk in a large bowl: 1 1/4 cup cake flour, 1/2 cup brown sugar, 1/4 cup dry milk powder, 1/4 cup confectioner's sugar, and 1/2 tsp salt.
- In another bowl, melt the butter and when cooled, mix with 1 egg and 1 tbs vanilla extract. Combine dry ingredients with this bowl in quarters..
- A buttery dough should eventually form. Keep kneading until the consistency is slightly firm..
- Take a large tablespoon of dough, flatten it, then place the pineapple paste in the center. Wrap the dough around the paste such that no pineapple paste peeks out. Tip: make the dough as flat and even as possible; 70% of the cake tart should be pineapple paste..
- Place into a mold (bonus: use a pineapple shape mold) to create a shape, flatten to an even surface, load onto baking tray, and repeat for each..
- Bake at 170 degrees Celsius for 14.
- Minutes or until the bottom appears to have browned. Then flip each tart and bake again for 6 minutes or until the bottom appears browned..
- Cool onto a grill drying rack then serve. Optional: refridgerate for 1-2 days to optimize the flavor of the paste..
Some people also refer to them as tarts. Whatever you call them, just call them tasty. The Taiwanese pineapple pastry cakes are typically larger than the Singaporean / Malaysian pineapple tarts and are made in square or rectangle shapes with pineapple jam encased inside. Whenever I go to Taiwan or any Taiwanese-style bakeries, my son and I like to buy a couple of these famous and popular pineapple pastry cakes to enjoy. Crystal Jade My Bread Inspired by the bo lo bao (pineapple bun), this pastry combines the best of the Hong Kong-style bun and the traditional pineapple tarts that we love.
