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Before you jump to Taiwanese-style Pineapple Cake Tarts recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
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We hope you got insight from reading it, now let’s go back to taiwanese-style pineapple cake tarts recipe. You can have taiwanese-style pineapple cake tarts using 11 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to prepare Taiwanese-style Pineapple Cake Tarts:
- Prepare 2 of pineapples.
- Prepare 1 tbs of corn syrup or substitute.
- Prepare 1 tbs of honey.
- Take 1/2 cup of brown sugar.
- Take 1 3/4 cup of cake flour.
- Prepare 1/4 cup of confectioner's sugar.
- You need 1/4 cup of dry milk powder.
- Provide 1 stick (110 g) of unsalted melted butter.
- You need 1/2 tsp of salt.
- Provide 1 tbs of vanilla extract.
- You need 1 of 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..
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