Name: Taiwanese-style Pineapple Cake Tarts
Ingredients: 2 pineapples; 1 tbs corn syrup or substitute; 1 tbs honey; 1/2 cup brown sugar; 1 3/4 cup cake flour; 1/4 cup confectioner's sugar; 1/4 cup dry milk powder; 1 stick (110 g) unsalted melted butter; 1/2 tsp salt; 1 tbs vanilla extract; 1 egg

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Taiwanese-style Pineapple Cake Tarts

You can cook Taiwanese-style Pineapple Cake Tarts using 11 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Taiwanese-style Pineapple Cake Tarts :

Prepare pineapples.

You need to prepare corn syrup or substitute.

You need to prepare honey.

You need to prepare brown sugar.

You need cake flour.

You need confectioner's sugar.

You need to prepare dry milk powder.

You need to prepare unsalted melted butter.

Prepare salt.

You need to prepare vanilla extract.

You need to prepare egg.

Short Tips:

Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you ought to add salt, but it is a good rule of thumb to add a minimum of a pinch or two when you begin cooking and once more at the very end. Your palate will be the ultimate guide here, so taste often.

instructions :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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