Chinese Pineapple Cake/Pastry 鳳梨酥

This is a famous pastry from Taiwan. These little square cookie-like pastry is filled with real pineapple (not like pineapple bun or bo law bao which does not have any pineapple) . I read somewhere that most of these in stores are not made with pineapple anymore. Instead, it is filled with some kind of melon and flavored with pineapple extract.

They are usually wrapped very nicely and packed in boxes as gifts. I suspect that the packaging costs more than the pastry :)

The recipe I used here is made with 100% pineapple filling (besides the sugar : )).

Make about 14-16:

Pastry Ingredients:

150g/1.5 cups cake flour
100g/7 tbsp unsalted butter, room temperature
30g/4 tbsp powdered sugar
25g/1/2 egg, slightly beaten
30g/4 tbsp whole milk powder
1/4 tsp salt

Pineapple filling:

1 medium size pineapple
60g/5 tbsp sugar
60g/5 tbsp maltose

To make the filling:

1)  Cut up the pineapple and chop into small dices. (if you prefer to use a food processor, do a few pulses, but do not puree it)

2)  Cook it with sugar and maltose in a pan over medium heat until it reduces to a paste. Stir often to avoid sticking to the pan and browning. Takes about 15-20 minutes.

3)  Let it cool completely and divide into 16 balls. Refrigerate for a few hours, preferably overnight.

To make the crust:

1)  Cream together the room temperature butter and sugar.

2)  Add the beaten egg and mix well.

3)  Add the sifted flour, milk powder and salt until combined.

4)  Divide into 16 balls. Wrap a pineapple filling inside and seal it shut. Put it on the mold and press lightly to fill in the corners.

5)  Bake at a preheated 350 F oven for 20 minutes. Let it cool and remove the mold.

Notes:

1)  Be patient when you make the filling. You have to let more moisture evaporate, otherwise it is hard to wrap a soggy ball.
2)  Pineapple is one of those fruits that stop ripening after it is harvested. Pick a pineapple that is heavy for its size and with yellowish skin. If it has strong, sweet aroma, it is good and ripe. Frozen or canned pineapple is another alternative.

3)  If you don't have one of these molds, you can still make it by shaping it into a square with your hands or use some cookie cutters or molds.

4)  The ratio of wrap to filling is 1:1. If you have a hard time wrapping and sealing, you can increase the ratio to 3:2. The crust will be more thick.

5)  They are best to be served at least a few hours after baking. Overnight is even better. They can be kept for up to a week in an airtight container at room temperature.

Click here for an updated recipe.

鳳梨酥

這款鳳梨酥是台灣特產,旅遊這寶島的必買手信。酥軟的外皮包着甜中帶些少酸的菠蘿,實在是十分美味。現在在商店買到的多數都是混合了一些瓜類做的餡,不是全部用菠蘿的,然後將它包裝得十分精美。所謂「妹仔大過主人婆」,這些包裝隨時貴過做餅的成本 !

我這款是百分百(除了糖之外)新鮮菠蘿做餡的 !

可做十四至十六個

餅皮材料:

150g/一杯半 低筋麵粉

100g/7 湯匙 無鹽牛油,室温

30g/4 湯匙 糖粉

25g/半隻 蛋,打散

30g/4 湯匙 奶粉

1/4茶匙 鹽

菠蘿餡料:

中型菠蘿一個

60g/5 湯匙 糖

60g/5 湯匙 麥芽糖

先做餡料:

1)  菠蘿去皮去心切碎 (如用食物處理機,攪碎便可,不要攪成泥狀,食時沒有口感)。

2)  將菠蘿、糖及麥芽糖放入鑊內用中小火炒至乾身,大約用十五至二十分鐘。

3)  待涼後分十六小球。放雪櫃幾小時，最好過夜。

再做餅皮:

1)  將室温牛油與糖粉打至幼滑。

2)  加入蛋液,攪勻。

3)  低筋粉、奶粉與鹽過篩,加入再攪勻成粉糰即可,分成十六份。

4)  取一粉糰,包入餡料,收口後輕手按入模內,注意四邊角位。

5)  放入已預熱至350 F焗爐,焗約20分鐘,涼後脫模。

注意事項:

1)  選購鳳梨小貼士：鳳梨與一些其他水果如橙、蘋果、葡萄及草苺一樣，收割後不會再繼續熟，所以要選擇重身、顏色微黃及有鳳梨香味的才是熟透。如果嫌要切新鮮鳳梨麻煩，冷凍或罐頭鳳梨也可以替代。

2)  做餡料時要有耐性,要抄至乾身,否則太濕便很難包。。

3)  如沒有四方型的模,可用其他曲奇模也可,又或者用手去做型。

4)  皮與餡的比率是一比一,如發覺難收口,可用三比二,甚至二比一,但皮會較厚,難做到皮薄效果。

5)  焗後不要立刻食,最好隔夜食效果更佳。

新的食譜點擊這裏