Buttery pineapple cakes that may be better than Taiwan's beloved Chia Te brand!? 100% Pineapple filling with a buttery shortbread crust, ooooh. I promise you'll love these melt-in-your-mouth pineapple cakes too! Subscribe for more cinematic cooking bit.ly/3mVCq78
Thank you @IngaLam for the recipe! • I Made Buttery Pineapp...
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BUTTERY PINEAPPLE CAKES 鳳梨酥 (15-20 pieces)
==========
Pineapple Filling (maltose & lemon juice measurements are a baseline. Adjust depending on how sweet or sour your pineapple is.)
-------------------
1 Pineapple ~2-3 lbs
1/2 - 1 TBSP Lemon Juice
4 TBSP Maltose (or substitute with 3 TBSP corn syrup, 2-3 TBSP Brown Sugar)
1 TBSP Unsalted Butter
Pinch of salt
Cut off the top and bottom of the pineapple.
Cut off the skin, leaving as much meat on as possible.
Remove the "eyes" of the pineapple. They run at an angle - see video for reference.
Remove the core and chop into small chunks then chop the pineapple flesh into chunks.
Use a food processor to blend the core until relatively smooth then add the pineapple flesh.
Chop for 5-10 seconds. Blend for less time if you want a chunkier pineapple filling.
Heat a non-stick pan on high heat and add the blended pineapple.
Boil until most of the juice has evaporated.
The pineapple will splutter so handle with care. Your stovetop may get pretty messy.
Turn heat down to low and stir occasionally.
Once the pineapple is relatively dry, add the lemon juice and maltose.
Mix until well combined.
Taste and adjust to your liking! Add more sugar if it isn't sweet enough, more lemon juice if you want it more tangy.
Mix in the butter and set aside on a plate to cool completely.
Ingredients the Dough
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1.5 Sticks Softened, Unsalted Butter (170g)
1/2 Cup Powdered Sugar (60g)
2 Egg Yolks
4 TBSP Milk Powder
1 TBSP Grated Parmesan Cheese
2 TBSP Condensed Milk
2 Cups Cake Flour (240g)
1 TSP Salt
Using a hand mixer, cream the butter until light and fluffy, like cool whip!.
Sift in the powdered sugar and mix until smooth and creamy. Scrape down the sides if necessary.
Mix in the egg yolks one at a time. Mix until smooth.
Sift in the milk powder, parmesan cheese.
Add the condensed milk.
Use a spatula to fold until combined.
Sift in the cake flour and salt.
Fold until just combined. Don't over mix or the texture won't come out as flaky!
Wrap in saran wrap and rest at room temp for 30 minutes.
Measure and divide the pineapple filling (18g) and dough (24g). Roll into balls.
This amount was perfect for the pineapple cake molds I bought from Amazon (link below)
Flatten the dough with your palms and place the pineapple filling in the middle.
Gently wrap to seal and roll into a ball with your palms.
Prepare a baking sheet lined with parchment paper.
Preheat oven to 340 F / 171 C
Lightly press the prepared pineapple cakes into the molds, filling up as much space as possible.
Bake for 10-15 minutes, take out the pineapple cakes and flip each one, bake for another 5-7 minutes until golden brown.
Let the pineapple cakes cool completely on a wire rack before removing them from the molds.
Store in an airtight container. Best enjoyed 1-2 days later. Enjoy within a week.
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Pineapple cake molds
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📸 tech
Camera Body: Canon EOS RP
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Canon Mount Adapter EF-EOS R
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Lens: Canon RF 24-105mm f/4L IS USM
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Lens: Canon EF 50mm f/1.8 STM - Nifty Fifty (great for low light)
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Tripod: Mefoto Travel Tripod
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Lighting: Softbox Lights
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#pineapplecakes #taiwan #鳳梨酥
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