Recipe of Taiwanese-style Pineapple Cake Tarts

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, taiwanese-style pineapple cake tarts. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Taiwanese-style Pineapple Cake Tarts is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Taiwanese-style Pineapple Cake Tarts is something that I’ve loved my entire life. They are fine and they look wonderful.

Easiest Way to Make Taiwanese-style Pineapple Cake Tarts

To get started with this particular recipe, we must prepare a few components. You can cook taiwanese-style pineapple cake tarts using 11 ingredients and 11 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Taiwanese-style Pineapple Cake Tarts:

1. Get 2 pineapples
2. Make ready 1 tbs corn syrup or substitute
3. Take 1 tbs honey
4. Get 1/2 cup brown sugar
5. Get 1 3/4 cup cake flour
6. Make ready 1/4 cup confectioner's sugar
7. Get 1/4 cup dry milk powder
8. Make ready 1 stick (110 g) unsalted melted butter
9. Take 1/2 tsp salt
10. Prepare 1 tbs vanilla extract
11. Take 1 egg

Instructions

Instructions to make Taiwanese-style Pineapple Cake Tarts:

1. 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.
2. Let pineapple paste cool in refridgerator for at least 1 hours.
3. Preheat the oven to 170 degrees Celsius.
4. 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
5. 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.
6. A buttery dough should eventually form. Keep kneading until the consistency is slightly firm.
7. 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.
8. 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.
9. Bake at 170 degrees Celsius for 14
10. 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.
11. Cool onto a grill drying rack then serve. Optional: refridgerate for 1-2 days to optimize the flavor of the paste.

As simple as that Recipe of Taiwanese-style Pineapple Cake Tarts

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