How To Make Taiwanese Pineapple Cake Recipes

TAIWANESE PINEAPPLE CAKE

Steps:

• 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.

HOW TO MAKE TAIWANESE PINEAPPLE CAKE

Steps:

• 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

Steps:

• 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.