Taiwan Pineapple Cake 凤梨酥

Pineapple filling :

1kg pineapple (2 medium pineapples)

50g brown sugar

50g maltose syrup (3.5tbsp)

Pineapple pastry: ( 30 pieces of rectangular mould)

250g unsalted butter

2 eggs yolk

1tsp vanilla essence 

30g milk powder 

420g premix pineapple flour

Pastry Ingredients: (15pieces of rectangular mould)

• 125 g butter (room temperature)
• 20 g icing sugar
• 1 egg york
• 200 g plain flour
• 20 g corn flour
• 1 tbsp milk powder
• ½ tbsp custard powder

 

Instructions:

1 Pineapple Filling: Cut fresh pineapples into small cubes, process in a food processor, mix in sugar, salt and cinnamon. Cook over medium heat, keep stirring until the mixture has thickened and turned golden brown with all moisture dry out. Filling can be prepared in advance and keep refrigerated for up to a month

2 Mix butter and icing sugar, beat over medium speed until light and fluffy.

3 Add in egg, whisk until well blended, about 1-2 minutes on medium speed.

4 Mix in all dry ingredients until a dough is formed, cover and keep refrigerated for 1 hour.

5 Shape about 1tsb size pineapple and wrapped with 1tbsp size pastry dough. Then press into the rectangular pineapple tart mould. 

6. bake in a preheated oven for 25minutes at 180℃ or until golden brown. Flip at 10minutes.