Taiwanese Pineapple Cake is a sweet snake loved by many people.
What is Taiwanese Pineapple Cakes?
Taiwanese pineapple cakes (凤梨酥, pronounced Feng Li Su) are said originated in the Three Kingdoms period of China. Its pronunciation of the pineapple Minnan dialect is also called “旺来Wanglai”, which means the meaning of the descendants Wangwanglai. Pineapple is also a commonly used tribute for worship in Taiwan, China, which means “旺旺wangwang” and “旺来wanglai”, so it is also widely used in contemporary wedding customs in Taiwan and loved by the public.
The filling of pineapple cakes is not simply pineapple. For taste, winter melon is usually added. Taipei market can buy pineapple cakes with different flavors including whole grains, pine nuts, egg yolks, chestnuts and so on.
Later, it evolved into a modern “pineapple cake” made from a combination of Western-style pie skin and Chinese-style pineapple filling. The pineapple filling is sweet and not greasy because of the loose skin on the outside.
Taiwanese Pineapple Cakes recipe
You’ll need:
Pineapple cakes filling
1000g peeled pineapple meat
15g lemon juice
10g butter
15g osmanthus honey
Pineapple cakes pastry
10g whipped cream
3 egg yolks
220g low gluten flour
10g almond flour
10g milk powder
60g sugar powder
130 g butter
1 g salt
Pineapple mold 40g / piece
How to make Taiwanese Pineapple Cakes
Prepare the pineapple cakes filling
1. Put the diced peeled pineapple into the cooking machine and crush it, take it out and squeeze the water with gauze.
2. Take a pan, add chopped pineapples. Stir fry on low heat, wait until the juice is basically dry. Pour in osmanthus honey, squeeze a little lemon juice, then add butter to continue frying. Wait until the filling becomes dark yellow, the shovel is no longer sticky, and there is obvious brushing. Then the pineapple filling is ready.
Prepare the pineapple cakes pastry
1. Sift low gluten flour into a bowl, add almond flour, milk powder and salt, mix well and set aside.
2. Take a small bowl, pour egg yolks and whipped cream, mix well.
3. Place butter at room temperature to soften, sieve into powdered sugar, stir until whitish, add egg-milk yolks in portions and continue to mix.
4. Pour in the mixed flour, mix evenly into a smooth dough, cover with plastic wrap and refrigerate for 1 hour.
Making and baking pineapple cakes
1. Sprinkle a layer of flour on the panel. Use a scraper to divide the dough into 20 grams of small dough, and knead into balls.
2. Take a small dough, put it in the palm and flatten it, wrap it with 15 grams of pineapple filling, and close while turning.
3. Put the stuffed dough into a square mold, press the edge of the mold with one hand and press the dough firmly against the surface of the pan, then put the mold into the baking tray together.
4. Preheat the oven at 170 degrees, put the pineapple cake into it and bake it for about 15 minutes. You can take it out with a spatula and turn the mold, then continue to bake for 5-10 minutes. Cool for a while and serve it.
Taiwanese/Chinese Pineapple Cakes
Ingredients
Pineapple cakes filling
- 1000 g Peeled Pineapple Meat
- 15 g lemon juice
- 10 g butter
- 15 g Osmanthus honey
Pineapple cakes pastry
- 10 g whipped cream
- 3 egg yolks
- 220 g low gluten flour
- 10 g almond flour
- 10 g milk powder
- 60 g sugar powder
- 130 g butter
- 1 g salt
Instructions
Prepare the pineapple cakes filling
- Put the diced peeled pineapple into the cooking machine and crush it, take it out and squeeze the water with gauze.
- Take a pan, add chopped pineapples. Stir fry on low heat, wait until the juice is basically dry. Pour in osmanthus honey, squeeze a little lemon juice, then add butter to continue frying. Wait until the filling becomes dark yellow, the shovel is no longer sticky, and there is obvious brushing. Then the pineapple filling is ready.
Prepare the pineapple cakes pastry
- Sift low gluten flour into a bowl, add almond flour, milk powder and salt, mix well and set aside.
- Take a small bowl, pour egg yolks and whipped cream, mix well.
- Place butter at room temperature to soften, sieve into powdered sugar, stir until whitish, add egg milk yolks in portions and continue to mix.
- Pour in the mixed flour, mix evenly into a smooth dough, cover with plastic wrap and refrigerate for 1 hour.
Making and baking pineapple cakes
- Sprinkle a layer of flour on the panel. Use a scraper to divide dough into 20 grams of small dough, and knead into balls.
- Take a small dough, put it in the palm and flatten it, wrap it with 15 grams of pineapple filling, and close while turning.
- Put the stuffed dough into a square mold, press the edge of the mold with one hand and press the dough firmly against the surface of the pan, then put the mold into the baking tray together.
- Preheat the oven at 170 degrees, put the pineapple cake into it and bake it for about 15 minutes. You can take it out with a spatula and turn the mold, then continue to bake for 5-10 minutes. Cool for a while and serve it.
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