Ingredient:
- 800g fragrant
- 130g white sugar
- 175g unsalted butter
- 50g condensed milk
- 2 egg yolks
- 255g flour
- 1 tablespoon unsweetened fresh milk
Doing:
Cut into small pieces 800g pineapple (fragrant), put in a blender until smooth. Put the pan on the stove, add the pineapple puree, add 130g sugar, stir until the sugar dissolves, the pineapple mixture boils.
Taiwan pineapple cake slugs on the stove with high heat until the pineapple filling evaporates, starts to clump like jam and the pineapple fibers turn in, turn off the heat and let it cool. Roll pineapple cake into balls weighing 8g.
Make the Taiwanese pineapple pie crust: Let soften 175g unsalted butter at room temperature. Add 50g of condensed milk to the unsalted butter, use a whisk or use a whisk to combine the butter and condensed milk. Then add 1 egg yolk, continue to beat. Take 255g flour divided into 3 parts, sifted in turn and mix each part of flour into the mixture.
Once the butter and flour have been mixed into a smooth ball, cover the dough and let it rest in the refrigerator for 1 hour. Then roll the dough into balls weighing 10g.
Shape Taiwanese pineapple cake: flatten the crust, put the pineapple filling in the middle, use your hands to rub the cake to cover all the filling. Roll the pineapple cake between the two palms so that the surface of the pineapple cake is smooth, then use your fingers to shape the Taiwanese pineapple cake into small rectangular balls.
Place the Taiwanese pineapple cakes on a baking tray lined with non-stick baking paper. Using a small knife, flip the side of the knife (not the cutting edge) to cut diagonal lines on the cake to shape the pineapple cake. Dilute 1 egg yolk with 1 tablespoon of fresh milk, then spread a thin layer of the yolk mixture on top of the pineapple cake. Bake Taiwanese pineapple cake at 165 degrees Celsius for 25 minutes.
Source: TCTTT
