Hello, I’m Jane. Today, we’re going to make taiwanese-style pineapple cake tarts recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Taiwanese-style Pineapple Cake Tarts Recipe
Taiwanese-style Pineapple Cake Tarts is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Taiwanese-style Pineapple Cake Tarts is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook taiwanese-style pineapple cake tarts using 11 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Taiwanese-style Pineapple Cake Tarts:
- Make ready 2 pineapples
- Prepare 1 tbs corn syrup or substitute
- Prepare 1 tbs honey
- Take 1/2 cup brown sugar
- Take 1 3/4 cup cake flour
- Get 1/4 cup confectioner’s sugar
- Prepare 1/4 cup dry milk powder
- Get 1 stick (110 g) unsalted melted butter
- Make ready 1/2 tsp salt
- Make ready 1 tbs vanilla extract
- Get 1 egg
Steps to make Taiwanese-style Pineapple Cake Tarts:
- Core pineapple and cut into small pieces. Blend them into a paste, then sauté them without oil until they become darker and more paste-like (will take 20-30 minutes). Mix periodically. Optional: add 1 tbs corn syrup and 1 tbs honey to mixture.
- Let pineapple paste cool in refridgerator for at least 1 hours.
- Preheat the oven to 170 degrees Celsius.
- Whisk in a large bowl: 1 1/4 cup cake flour, 1/2 cup brown sugar, 1/4 cup dry milk powder, 1/4 cup confectioner’s sugar, and 1/2 tsp salt
- In another bowl, melt the butter and when cooled, mix with 1 egg and 1 tbs vanilla extract. Combine dry ingredients with this bowl in quarters.
- A buttery dough should eventually form. Keep kneading until the consistency is slightly firm.
- Take a large tablespoon of dough, flatten it, then place the pineapple paste in the center. Wrap the dough around the paste such that no pineapple paste peeks out. Tip: make the dough as flat and even as possible; 70% of the cake tart should be pineapple paste.
- Place into a mold (bonus: use a pineapple shape mold) to create a shape, flatten to an even surface, load onto baking tray, and repeat for each.
- Bake at 170 degrees Celsius for 14
- Minutes or until the bottom appears to have browned. Then flip each tart and bake again for 6 minutes or until the bottom appears browned.
- Cool onto a grill drying rack then serve. Optional: refridgerate for 1-2 days to optimize the flavor of the paste.
So that is going to wrap this up for this distinctive dish taiwanese-style pineapple cake tarts recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
