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Taiwanese Pineapple Shortcakes 台式凤梨酥 ~ CNY 2014

49 comments

Pineapple Tart is one of the most popular cookies or sweet snacks during Chinese New Year. It is believed that eating this sweet snack will bring you good luck and prosperity the whole year through. Taiwanese Pineapple Shortcake 台式凤梨酥 (we call it Pineapple tart here) is also one of my favourite sweet snacks. Whenever I visit Taiwan, my friends or relatives will definitely give me boxes of Pineapple Shortcakes to bring home. For this year, I decided to make my own Pineapple shortcake based on Joceline's recipe. Since I don't have condensed milk on hand, I substituted with honey instead. The end result is not bad, I just can't wait to try a piece when it is still warm. The outer skin of the shortcake is not very sweet and it is crumbly, melt in your mouth texture. If you like this kind of short pastry, you can make it as a gift for your loved ones for the coming Chinese New Year which falls on 31st January this year. 



Taiwan Pineapple Shortcakes
     

    Ingredients: makes about 23 pieces
     250g Cold butter,cut to cubes
     1 tbsp Honey
     30g Icing sugar, sieved
     3 Egg yolks
     380g Plain flour, sieved
     60g Milk powder, sieved
     550g Store bought pineapple filling

     Pineapple mould: heart shape/flower shape - pastry 32g, filling 22g






     Method:
  • Beat butter, honey and icing sugar together until fluffy and pale at medium speed. Switch to low speed, beat in egg yolk at one a time until just combine.
  • Add in sifted flour and milk powder . Beat until just combine (do not over mix) and knead to smooth dough. Divide the dough into small round balls (32g each), flattened dough and wrap with pineapple filling (22g each). Insert into pineapple tart mould.
  • Place the mould filled with pineapple onto a baking pan lined with baking paper. Bake in preheated oven 165C for about 20 minutes or light golden brown.

~~~~~~~~~
台式凤梨酥



     材料: 约23个凤梨酥

     250克 牛油 (不用软化,直接从冰箱取出,切丁)
     1大汤匙 蜜糖
     3个 蛋黄
     380克 低筋面粉
     60克 牛奶粉

     550克 市售凤梨馅

     凤梨模子: 心形/花形 - 皮32克, 馅22克

     做法:
  • 以中速度把牛油,蜜糖及糖粉(过筛)搅拌至松发后,调慢速度加入蛋黄,蛋黄必须分次加入;确定它完全融合,方可继续加入下一个鸡黄(一粒一粒加)
  • 最后筛低筋面粉和牛奶粉搅拌均匀,再次揉成不粘手的面团。
  • 取出适量饼皮(32克)包入馅料(22克),再搓圆放入模子里压平,连摸放在铺了烤纸的烤盘上。
  • 烤箱预热后,165度烘烤20分钟或金黄色便可。
  • 烘好后,把凤梨酥取出放在铁架上待凉后,封密收藏。
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I am linking this post to Bake Along event, Chinese New cookies for the month Jan 2014
 organised by Frozen Wing, Bake for Happy Kids and  Kitchen Flavours.


49 comments:

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  1. Good morning, Ann. These are so lovely - i love them.

    ReplyDelete
    Replies
    1. Chris, can try this at home. Easy and yummy!

      Delete
  2. 早早就有好吃的凤梨酥分享,谢谢!
    粒粒做到美美的!

    ReplyDelete
  3. Hi Ann,

    Your Taiwanese pineapple shortcakes are so neatly made and pretty! Made mine recently but it was too crumbly to handle... Ai yo... I will know which recipe to use if I'm making these shortcakes again.

    Btw, are you interested to link your post with our bake-along? We are baking CNY cookies for the month Jan 2014. Nice if you can link with us :D

    Zoe

    ReplyDelete
    Replies
    1. Hi Zoe, You chill the pastry for 30 mins if it is too crumbly to handle.
      Thank you for the reminder to join bake-along. Already link up :)

      Delete
  4. and there are little golden stars....these are gorgeous tarts Ann! anybody who eat it will huat ah!!!

    ReplyDelete
    Replies
    1. hahaa... so must eat a lot and can HUAT many times! :D

      Delete
  5. Thanks for the idea...really good idea

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  6. The pastry of your tarts looks crumbly and flaky. So pretty bake in individual mould :)

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  7. Wow! Very nice but need so many moulds! Great as gifts as you said:D

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    Replies
    1. Jeannie, Can make into 2 baking trays with one recipe. :)

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  8. flower-shaped ones are very cantik,
    make me wanna eat the star inside the tart...

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  9. I baked those before...so I know they are DIVINE! Have a wonderful week, Ann!

    ReplyDelete
  10. These cookies look very yummy! I wouldn't be able to stop eating them :)

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  11. Hello Ann, looks like you have kicked off for CNY bakes this year! I love these pineapple tarts now as from where I brought up, we didn't really have this back on the old days of CNY, don't really know why. The shapes look very pretty too!

    ReplyDelete
    Replies
    1. Jessie, In fact CNY is very near, is time to start baking :D The very first time I had Taiwanese Pineapple shortcakes was 30 years ago. At that time I don't even know how to bake anything.
      Anyway you can start to bake this after you back to Sydney.

      Delete
  12. Hi Ann,

    May I know where did you get the mould from?

    Thanks!

    Phoebii

    ReplyDelete
    Replies
    1. Hi Phoebii, you can the moulds at Totts or Sia Huat at Temple street. Can ask for discount from Sia Huat too.

      Delete
  13. Hi Ann! Your pineapple tarts look very pretty, love the flower shaped ones especially :)

    ReplyDelete
  14. Exquisite, Ann! Think I'd better eat a piled up plate of pineapple shortcakes to ensure prosperity in 2014 =)

    Happy New Year!

    P.s. Since I do have condensed milk in my cupboard, do I simply swap out the honey for sweetened condensed milk?

    ReplyDelete
    Replies
    1. Hi Kim, Happy New Year and all the best in 2014!
      Yes, you can use sweetened condensed milk instead. I'm sure you'll love this snack after trying it :)

      Delete
  15. Ann, 这个也是在我新年list里, 太美太好吃了,一定不能错过!:)

    ReplyDelete
    Replies
    1. Esther, 等着你的凤梨酥出炉!:D

      Delete
  16. looks so pretty, i also think i cant wait to try them when out of the oven. i also cant remember how exactly the boxed one taste like, i had them ages ago..and you know la, sometimes the ones from the box give me the impression that they might have baked long time ago...hehe...the last pic looks really good...thx for linking with bake along :)

    ReplyDelete
    Replies
    1. Hi Lena, Totally agree with you. Most cookies for festive season are usually prepared few weeks ago as they can be kept for quite sometime. Homemade is always the best.
      Thank you for your compliment :)

      Delete
  17. 这个好好吃哦,我今年也想挑战它哦。嘻嘻~~

    ReplyDelete
    Replies
    1. Irene, 我觉得这模子蛮大的,做出来的凤梨酥可以跟别人分一半 :D

      Delete
  18. Nice pineapples shortcakes! I would like to bake mine too, but still thinking want to make my own pineapple paste or not, those store-bought one is a bit too sweet for my liking :(

    ReplyDelete
    Replies
    1. Hi Min, Thank you :) I also prefer homemade pineapple paste but for making big portion then have to cook for long time.

      Delete
  19. Hi Ann,
    Lovely pineapple shortcakes! I have not tried the Taiwanese version before!
    Thanks for linking and sharing with Bake-Along!

    ReplyDelete
    Replies
    1. Thank you Joyce. My pleasure to join Bake-Along event!

      Delete
  20. 我想吃一块, 不知可以吗?

    ReplyDelete
  21. My fav CNY cookie is pineapple tart! I love this Taiwanese version too.....looks so good!

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  22. These will certainly go well with a cup of plain black tea. Nice clicks!

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  23. 好美的凤梨酥,看到都想吃呀!

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  24. yumm, I would love one!! love the filling in it.

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  25. Ann, 你做的好美哦!我也想快快开工。 想自己煮黄梨馅,但是还抽不出时间。

    ReplyDelete
  26. Oh Ann, your delicate Pineapple Shortcakes look absolutely lovely. I'm sure they taste delicious. Thank you so much for sharing Ann...

    ReplyDelete
  27. 原来那个模要一起烤,谢谢分享咯!

    ReplyDelete
  28. Ann, your pineapple shortcakes are so pretty! Very ideal for serving during CNY :)

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  29. Happy New Year Ann! Your pineapple shortcakes look so beautiful. Perfect gifts for CNY.

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  30. I LOVE the shapes of this shortcakes ! Lovely & yummy ! Well done Ann ;)

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  31. where to get these moulds please

    ReplyDelete
  32. sorry Anne, you can address me as Bee

    ReplyDelete
    Replies
    1. Hi Bee, Better buy the moulds from Sia Huat at Temple Street (Chinatown). Is around 90cts a piece and can also ask for discount if you buy more.

      Delete