Taiwanese Pineapple Cake

Womenscorner Desk
December 11, 2020

The Pineapple Cake originated from the Three Kingdoms period in China. It is a tribute to the Taiwanese region and is widely used in contemporary Taiwan wedding customs. It is deeply loved by the people.

Ingredients:

Pineapple filling:

- 750g canned pineapple

- 100g fine sugar

Puff pastry:

- 90g low-gluten flour

- 35g whole milk powder

- 75g butter

- 25g eggs

- 20g powdered sugar

- ¼ tsp salt (1.25ml)

Baking: In the oven at 180 C, for about 15 minutes.

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Method: First, to form the filling, drain and weigh the canned pineapple. Cut the pineapple into very small pieces with a knife. (It isn't recommended to use a kitchen appliance to interrupt down the pineapple, because this may make the pineapple lose more of its taste). Next, squeeze all the juice out of the chopped pineapple into a bowl together with your hands. Reserve this liquid and any left within the can as you'll add it back in later. This will end in the pineapple having a loose and drier texture. Heat up a non-stick pan and add the pineapple, sugar and 100 grams of the pineapple syrup.

Stir slowly over medium heat until the water slowly evaporates and therefore the mixture becomes thick. Stir the mixture then close up the warmth. If you would like it to chill quickly, place the fried pineapple on a plate until it cools. during this step, we'll make the pastry. Cut the brown-nose into small pieces, place during a bowl and soften it. Add the sugar powder and salt, and beat along side a hand mixer or egg beater. Add eggs and still beat until the mixture is creamy and fluffy. Once this happens, you'll add the powdered milk . Sift within the low gluten flour and blend well with a spatula until it becomes a soft dough.

Divide the pineapple filling and pastry consistent with the ratio of 6:4. for instance , if you would like to form a 30-gram pineapple cake, you'll divide the filling into 18 grams and therefore the pastry into 12 grams. Roll each portion into little balls. Sprinkle a couple of flour onto the countertop to stop the dough sticking. Take a ball of pastry and flatten it. Place the filling onto the flattened dough and wrap the dough around it. After this, gently mold the dough into a square shape, so it'll slot in the square molds.

Press the dough with the palm of your hand so it fits into the mold. in any case the dough is pressed into the mold, put the molds into a preheated oven at 180C and bake for about quarter-hour until they're golden brown. After a touch cooling, you'll take the cakes out of their molds. (But they need to be baked within the mold, otherwise the form won't hold while they being baked).