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 festive Chinese New Year‘s holidays.
Taiwanese Pineapple Shortcakes
Prep time
Cook time
Total time
Author: Ann Low
Serves: about 23 pieces
Ingredients
- 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
Instructions
- 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.
3.5.3226
台式凤梨酥
Prep time
Cook time
Total time
Author: Ann Low
Serves: 23 pieces
Ingredients
- 250克 牛油 （不用软化，直接从冰箱取出，切丁）
- 1大汤匙 蜜糖
- 30克 糖粉，过筛
- 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
Instructions
- 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，凤梨酥取出放在铁架上待凉后，封密收藏。
3.5.3226
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