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Taiwanese Pineapple Shortcakes

Sunday, January 5, 2014 17:37

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Pineapple Tart is one of most popular cookies or sweet snacks during Chinese New Year. It is believed that eating this sweet snack will bring you good luck and prosperity for the whole year through. Taiwanese Pineapple Shortcake 凤梨酥 (we call it Pineapple tart here) is also one of my favourite sweet snacks. Whenever I visit Taiwan, my friends or relatives will definitely gave me boxes of Pineapple Shortcakes to bring home. For this year, I decided to make my own Pineapple shortcake based on Joceline’s recipe. Since I don’t have condensed milk on hand, I substituted with honey instead. The end result is not bad, I just can’t wait to try a piece when it is still warm. The outer skin of the shortcake is not very sweet and it is crumbly, melt in your mouth texture. If you like this kind of short pastry, you can make some as a gift for your loved ones for the coming Chinese New Year which falls on 31st January this year.

Taiwan Pineapple Shortcakes

Ingredients: makes about 23 pieces

250g Cold butter，cut to cubes
1 tbsp Honey
30g Icing sugar, sieved
3 Egg yolks
380g Plain flour, sieved
60g Milk powder, sieved
550g Store bought pineapple filling

Pineapple mould: heart shape/flower shape – pastry32g, filling 22g

Method:

Beat butter, honey and icing sugar together until fluffy and pale at medium speed. Switch to low speed, beat in egg yolk at one a time until just combine.
Add in sifted flour and milk powder . Beat until just combine (do not over mix) and knead to smooth dough. Divide the dough into small round balls (32g each), flattened dough and wrap with pineapple filling (22g each). Insert into pineapple tart mould.
Place the mould filled with pineapple onto a baking pan lined with baking paper. Bake in preheated oven 165C for about 20 minutes or light golden brown.

~~~~~~~~~

台式凤梨酥

材料: 约23个凤梨酥

250克牛油（不用软化，直接从冰箱取出，切丁）

1大汤匙蜜糖

3个蛋黄

380克低筋面粉

60克牛奶粉

550克市售凤梨馅

凤梨模子：心形/花形 – 皮32克，馅22克

做法：

以中速度把牛油，蜜糖及糖粉（过筛）搅拌至松发后，调慢速度加入蛋黄，蛋黄必须分次加入；确定它完全融合，方可继续加入下一个鸡黄（一粒一粒加）
最后筛低筋面粉和牛奶粉搅拌均匀，再次揉成不粘手动面团。
取出适量饼皮（32克）包入馅料（22克），再搓圆放入模子里压平，然后放在铺了烤纸的烤盘上。
烤箱预热后，165度烘烤20分钟或金黄色便可。
烘好后，把凤梨酥取出放在铁架上待凉后，封密收藏。

Source: http://www.anncoojournal.com/2014/01/taiwanese-pineapple-shortcakes.html

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