Taiwanese pineapple cake 鳳梨酥- how to make it from scratch

Taiwanese pineapple cake is a favorite bakery delicacy all year round. It is made with a crumbly and nearly melt-in-the-mouth pastry with the pineapple jam as the filling encase inside.
In this video, I will make the Taiwanese pineapple cake primarily based on the Taiwanese formula. I will also provide a few tips on how to make it more crumbly and melt-in-the-mouth, or more firm if you want to use it as a give to someone so that it will not shatter easily. Besides, there will be some tips on how to improvise the recipe if you are unable to get the mold that you need for the recipe. (Hint: You can DIY the mold).
Let’s get started.
You can get the cook's note and download the recipe at:
tasteasianfood...
Ingredients:
Pastry:
100g unsalted butter
30g castor sugar
1/4 tsp salt
1 egg yolk
25g milk powder
100g cake flour
20g cornstarch
Filling:
1 pineapple
60g (4 tbsp) maltose
30g sugar
10g (2 tsp) lemon juice
10g unsalted butter
Instructions:
Prepare the filling
Slice Off the crown and bottom of the pineapple.
Trim off the thick fibrous skin. Cut out the eyes.
Place the core into the food processor. Blend it into small pieces.
Cook the pineapple paste over high heat initially, so that the pineapple juice will reduce quickly. When the pineapple paste is about to dry, reduce to low heat, and continue to simmer.
Now add the sugar, lemon juice, and maltose.
Add some unsalted butter.
The filling is ready when it becomes thick enough like jam.
Refrigerate for an hour until it becomes slightly harden. It is now ready to use.
Prepare the pastry
Add the castor sugar to the butter. Cream the butter and sugar until it becomes light and fluffy, which resemble soft ice cream. Next, add the beaten egg and continue mixing until homogenous.
Sieve the flour, cornstarch, milk powder, and salt, and add to the buttercream mixture. Mix until all the ingredients are combined.
Keep it in the refrigerator for two hours, or until it is hardened.
Wrapping the filling
Transfer one portion of the filling to the center of the pastry.
Fold the pastry to encase the filling inside.
Place the pineapple dough in the mold and light press the top so that the pastry take the shape of the mold.
Baking
Preheat the oven by adjusting the top and bottom temperature to 165°C/330°F.
Place the molded pineapple cakes on a tray, line with baking paper. Leave some space in between each of them to allow efficient heating in the oven.
Bake the cakes for ten minutes at middle rack. Remove and turn the cake over with a pair of tongs.
Bake for another five to ten minutes, or until golden brown.
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