Taiwanese Pineapple Shortcakes
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Cook time: 
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Serves: 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
  1. 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.
  2. Add in sifted flour and milk powder . Beat until just combine (do not over mix) and knead to smooth dough.
  3. Divide the dough into small round balls (32g each), flattened dough and wrap with pineapple filling (22g each). Insert into pineapple tart mould.
  4. 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.
Recipe by Anncoo Journal at https://www.anncoojournal.com/taiwanese-pineapple-shortcakes/