Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, taiwanese-style pineapple cake tarts. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Taiwanese-style Pineapple Cake Tarts is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Taiwanese-style Pineapple Cake Tarts is something that I’ve loved my entire life. They’re nice and they look wonderful.
Find Deals on Taiwanese Pineapple Cake in Snack Food on Amazon. Taiwanese pineapple cake is a favorite bakery delicacy all year round. It is a crumbly and nearly melt-in-the-mouth pastry with the pineapple jam as the filling encased inside.
To begin with this recipe, we must prepare a few components. You can cook taiwanese-style pineapple cake tarts using 11 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Taiwanese-style Pineapple Cake Tarts:
- Prepare 2 pineapples
- Make ready 1 tbs corn syrup or substitute
- Take 1 tbs honey
- Prepare 1/2 cup brown sugar
- Take 1 3/4 cup cake flour
- Take 1/4 cup confectioner's sugar
- Make ready 1/4 cup dry milk powder
- Get 1 stick (110 g) unsalted melted butter
- Get 1/2 tsp salt
- Make ready 1 tbs vanilla extract
- Get 1 egg
Enjoy them with a cup of Taiwanese Oolong tea. Taiwanese Style Pineapple Tarts 凤梨酥 is a must buy local product of Taiwan. Beside having a different shape as compare to Singapore version one, this tart is moulded in rectangular or square shape, have wintermelon added to the pineapple fillings. Some will prefer the Taiwanese version because of the generous pineapple filling.
Instructions to make Taiwanese-style Pineapple Cake Tarts:
- 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.
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. I just can't stop eating them, and they are especially great with tea. Feeling Chinese New Year Vibes yet? Usher in the Lunar New Year with Singapore's favorite snack - traditional Pineapple Tarts!
So that is going to wrap this up with this exceptional food taiwanese-style pineapple cake tarts recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
