TAIWANESE PINEAPPLE CAKE
Taiwanese pineapple cake is a favorite bakery delicacy all year round. It is made with a crumbly and nearly melt-in-the-mouth pastry with the pineapple jam as the filling encase inside.
Provided by KP Kwan
Number Of Ingredients 12
- Slice Off the crown and bottom of the pineapple.
- Trim off the thick fibrous skin. Cut out the eyes.
- Place the core into the food processor. Blend it into small pieces.
- Cook the pineapple paste over high heat initially, so that the pineapple juice will reduce quickly. When the pineapple paste is about to dry, reduce to low heat, and continue to simmer.
- Now add the sugar, lemon juice, and maltose.
- Add some unsalted butter.
- The filling is ready when it becomes thick enough like jam.
- Refrigerate for an hour until it becomes slightly harden. It is now ready to use.
- Add the castor sugar to the butter. Cream the butter and sugar until it becomes light and fluffy, which resemble soft ice cream. Next, add the beaten egg and continue mixing until homogenous.
- Sieve the flour, cornstarch, milk powder, and salt, and add to the buttercream mixture. Mix until all the ingredients are combined.
- Keep it in the refrigerator for two hours, or until it is hardened.
- Transfer one portion of the filling to the center of the pastry.
- Fold the pastry to encase the filling inside.
- Place the pineapple dough in the mold and light press the top so that the pastry take the shape of the mold.
- Preheat the oven by adjusting the top and bottom temperature to 165°C/330°F.
- Place the molded pineapple cakes on a tray, line with baking paper. Leave some space in between each of them to allow efficient heating in the oven.
- Bake the cakes for ten minutes at middle rack. Remove and turn the cake over with a pair of tongs.
- Bake for another five to ten minutes, or until golden brown.
Nutrition Facts : Calories 89 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 cake, Sodium 35 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
TAIWANESE PINEAPPLE CAKES
recipe adapted from Billy Law (from "A Table for Two" blog) and posted by Suzie Sweet Tooth. These can also be called cookies or tarts.
Provided by Coppercloud
Yield 28 cakes, 28 serving(s)
Number Of Ingredients 16
- Pineapple Filling: Drain the pineapple well over a bowl, pushing on it through a fine mesh strainer to push out as much juice as possible. (Save the pineapple juice to drink or for making pineapple mojitos!) Mix together the sugar, cinnamon and salt, set aside.
- In a saucepan place the strained pineapple and cook over medium heat until all the juice is gone and pineapple appears dry; about 5 minutes. Add the sugar/cinnamon/salt mix and stir constantly over medium heat and cook until all the juice is absorbed, it appears dry and sticky. (visually you are looking for a mixture that comes together when you stir and push it around with the spatula). This will take about 10-15 minutes. Add in the corn syrup and cook again until mixture appears sticky and dry. This will take about another 10 minutes. Add in the flour, stir and cook for about 7 more minutes. Mixture will become very sticky and dry. Cover with plastic wrap, and place in the fridge to cool while you make the pastry.
- Shortcrust Pastry Dough: Preheat the oven to 350°F (180° C). Prepare a sheet pan lined with parchment paper. Cream butter and sugar together using an electric mixer until light; about 1 minute. Beat in egg yolks one at a time, until well combined. Add vanilla, salt and blend.
- In a bowl whisk the flour and corn starch together. To the butter/sugar mixture, add in the flour and corn starch mixture until dough starts to come together, but dough is still a bit craggy, then knead gently with your hands to bring the dough together.
- To form cakes: Take a tablespoon of dough and flatten out in your hand, set aside. Lightly butter your hands, and take a teaspoon of filling and roll it in your hands to form a ball. Place the flattened piece of dough in our hand, and place the ball of filling on top and fold over and bring the dough together to encase the filling. Roll the filled cake ball in your hands, to even out any seams. Shape the filled cake into an equal square. Place on a parchment lined baking sheet at least one inch apart, and bake at 350° F for 15 minutes on one side, then using a small offset spatula, carefully flip over and bake on the other side for 15 minutes more. They will turn lightly golden brown. Let the cakes cool completely on the baking sheet until cool to prevent crumbling. Eat when cool.
Nutrition Facts : Calories 160.4, Fat 4.6, SaturatedFat 2.7, Cholesterol 22.8, Sodium 28.4, Carbohydrate 29.1, Fiber 0.9, Sugar 14, Protein 1.7
HOW TO MAKE TAIWANESE PINEAPPLE CAKE
Pineapple cakes are traditional cakes of Taiwan. Many visitors to Taiwan will buy these as gifts for their friends and family. They taste delicious, but it's neither so hard nor takes a long time to do it yourselves. Therefore, don't...
Provided by wikiHow
Number Of Ingredients 8
- Make pineapple jam filling if you don't have it already. To make pineapple jam filling, mix sliced pineapple (1250g) with malt sugar (400g) and keep stirring it until all liquids are reduced and absorbed.
- Prepare the following ingredients and baking tools: Unsalted butter (140g) Castor sugar (40g) Soft flour (40g) Milk powder (30g) Almond flour (15g) Powdered cheese (15g) Stirred egg (35-40g) Pineapple jam (280g) Oven Pot Eight 5cm square molds Eight loaf molds Sieve Scale Whisk
- Preheat the oven to 175 degrees Celsius.
- Soften the butter and mix it with the sifted powders in a bowl. The powders to sift are castor sugar, soft flour, milk powder, almond flour, and powdered cheese.
- Put the egg pulp into the bowl and keep stirring. The mixture should turn into a dough-like consistency.
- Shape dough balls between your palms to form round balls in a suitable size. Set them aside.
- Scoop out the pineapple jam and form round balls in a suitable size. Set them aside as well.
- Stuff the balls made of jam into the pastry balls and press them into the molds.
- Place the pastries at the middle level of the oven and bake them for 12 minutes. After that, turn the oven to 150 degrees Celsius and bake for 3 more minutes. Be aware of the color of pineapple cake, for overbaking may cause the pie crusts to be hard.
TAIWANESE PINEAPPLE CAKES
Tender, buttery dough wraps around sweet, sticky pineapple filling in these tasty Taiwanese cakes often gifted and enjoyed during the Lunar New Year, but also found year-round. The filling is made from crushed pineapple that's cooked down with sugar until thick and jammy. The shortbread-like dough is then wrapped tightly around the filling and pressed into traditional molds, then baked until just golden.
Provided by Food Network Kitchen
Yield 15 cakes
Number Of Ingredients 13
- For the pineapple filling: Put the drained pineapple in a medium saucepan over medium heat. Cook, stirring often, until any remaining liquid has cooked off and the pineapple is almost completely dry, about 12 minutes. Add the granulated sugar, corn syrup, cornstarch and lemon juice. Continue to cook, stirring often, until the sugar dissolves and the mixture is golden brown, very thick and jammy, about 10 minutes. Transfer to a bowl and refrigerate, uncovered, until completely cool, about 1 hour. This can be made up to 24 hours in advance.
- For the pastry dough: Once the pineapple filling is cool, make the dough. Pulse the cake flour, butter, confectioners' sugar, milk powder, custard powder and salt in a food processor until the butter is thoroughly mixed into the flour and the dough is starting to clump together, about 2 minutes. Add the egg yolk, then continue to pulse until a smooth, homogenous dough forms. Scoop the dough into fifteen 1 tablespoon-size pieces, then roll into uniform balls.
- Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment. Spray the inside of each of fifteen 1 1/2-by-2-inch rectangular aluminum molds generously with nonstick cooking spray and place on the prepared baking sheet.
- Divide the cold pineapple filling into fifteen 2 teaspoon-size balls.
- Working one at a time, use a rolling pin to roll one dough ball into a thin round (about 3 inches wide and about 1/8 inch thick) on a piece of parchment lightly dusted with flour. Place one ball of filling in the center of the dough, then shape the dough up and around the filling, pinching the ends to seal. Roll between the palms of your hands to make uniform. Place into one of the greased molds, then gently press so it fills the mold and is level with the top edges. Repeat with the remaining filling and dough until all 15 cakes are formed.
- Bake until the top of each cake is matte and puffed slightly and the bottom is light golden brown, 18 to 20 minutes. Let cool 10 minutes, then carefully press out of the molds. Enjoy warm or transfer to a wire rack to cool completely.
More about "taiwanese pineapple cakes recipes"
TAIWANESE PINEAPPLE CAKE - SOUTHEAST ASIAN RECIPES
Servings 25Total Time 2 hrs 30 minsCategory SnackCalories 94 per serving
- Remove skin of the pineapple. Cut the pineapple and remove the core. Chop the pineapple finely. Then, blend the core of the pineapple.
- Pour both parts of the pineapple into a pot and cook at low heat until the juice dries up. Add brown sugar, butter and maltose and continue stirring the pineapple jam until it turns into a golden shade of yellow and is thick enough to form a ball. Place pineapple jam into the refrigerator and shape into balls of 10g each later.
- To prepare the dough, mix room temperature butter and powdered sugar until the colour of butter turns pale. Add room temperature egg yolks into butter and sugar mixture. Continue mixing for another minute.
- Add low gluten flour, almond flour, salt and evaporated milk. Using a rubber spatula, mix ingredients until it comes together. Do not over mix or over knead the dough.
HAPPY YEAR OF THE MONKEY! WITH CHINESE PINEAPPLE …
TAIWANESE PINEAPPLE CAKES - ASIAN & TAIWANESE …
THE HIRSHON TAIWANESE PINEAPPLE CAKE - 鳳梨酥 - THE …
TAIWANESE PINEAPPLE CAKES DELICIOUS AND QUICK RECIPES
TAIWANESE PINEAPPLE SHORTCAKES 台式凤梨酥 - ANNCOO …
TAIWANESE PINEAPPLE CAKES (FUNG LI SU) RECIPE - SERIOUS …
TAIWANESE PINEAPPLE TARTS (SHORTCAKES) - RASA MALAYSIA
BEST PINEAPPLE CAKE IN TAIPEI, TAIWAN: CHIA TE, SUNNY …
TAG: HOW TO MAKE TAIWANESE PINEAPPLE CAKES/TARTS
TAIWANESE PINEAPPLE TARTS 台湾凤梨酥 (中英食谱） - BAKING TAITAI
PINEAPPLE CAKES | MISS CHINESE FOOD
TAIWANESE STYLE PINEAPPLE TARTS 凤梨酥 - ECKITCHENSG
TAIWANESE PINEAPPLE CAKE RECIPE: EASY 14 STEP TO MAKE
TAIWANESE PINEAPPLE CAKES (FUNG LI SU) RECIPE - PLAIN.RECIPES
RECIPE: EGGLESS TAIWANESE PINEAPPLE CAKE • PALATABLE PALETTE
TAIWANESE PINEAPPLE CAKE (台式凤梨酥） - GUAI SHU SHU
TAIWANESE PINEAPPLE CAKES – BENJI BAKES
TAIWAN EATS: PINEAPPLE CAKES (FUNG LI SU)
TAIWANESE PINEAPPLE CAKE (鳳梨酥, FENG LI SU) - ASSORTED EATS
TAIWANESE/CHINESE PINEAPPLE CAKES - KIRBIE'S CRAVINGS
TAIWANESE PINEAPPLE COOKIES | 40 MINUTES | LOWCARBINGASIAN
"TAIWAN PINEAPPLE CAKE" RECIPE WITH HOT CAKE MIX! SCENTED BUTTER ...
TAIWANESE PINEAPPLE CAKES (FENG LI SU) 鳳梨酥 | SIFT
TAIWANESE PINEAPPLE CAKE RECIPE CONDENSED MILK
PINEAPPLE COOKIES | RECIPES BEST CAKES | EASY TAIWANESE PINEAPPLE …
PINEAPPLE CAKE | TRADITIONAL TAIWANESE RECIPE - 196 FLAVORS
[RECIPE] TAIWANESE PINEAPPLE CAKE (???) - VANCOUVER PIGOUT
TAIWANESE PINEAPPLE CAKES | RECIPE CART
TAIWANESE PINEAPPLE CAKES (鳳梨酥, FENG LI SU) - PAIR OF …
I MADE BUTTERY PINEAPPLE CAKES FROM SCRATCH - YOUTUBE
TAIWANESE PINEAPPLE CAKE | RECIPE CART
BEST 22 TAIWANESE PINEAPPLE CAKE - BEST RECIPES IDEAS AND …
TRADITIONAL TAIWANESE CAKES | CHINESE RECIPES AT …
鳳梨酥 TAIWANESE PINEAPPLE CAKE (FROM MOONCAKES & MILK BREAD!)
TAIWAN PINEAPPLE HONEY CAKE RECIPE: OPTIMAL RESOLUTION LIST
PINEAPPLE CAKES AND OTHER GOODIES FROM TAIWAN - KIRBIE'S CRAVINGS
TAIWANESE PINEAPPLE CAKES (TARTS) 鳳梨酥 | ANGEL WONG'S KITCHEN
[RECIPE] AMAZING TAIWANESE PINEAPPLE CAKE - GO TAIWAN LAB
TAIWAN CAKE RECIPE RECIPES ALL YOU NEED IS FOOD
RAINBOW TAIWANESE PINEAPPLE CAKES - SWEET REHAB DIARY
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-large-groups #low-protein #healthy #desserts #fruit #asian #holiday-event #cakes #dietary #low-sodium #low-in-something #tropical-fruit #pineapple #number-of-servings #4-hours-or-less #chinese-new-year #from-scratch
You'll also love