28 August 2014

Taiwanese Pineapple Shortcakes 台式凤梨酥

This Taiwanese Pineapple Shortcakes is my first bake after the long summer break. After referring to a few interesting recipes finally I landed on Carol's pineapple shortcake recipe as I'm using store-bought pineapple filling and doesn't want my pastry to be too sweet. 

Carol original recipe is adding pine nut in her pineapple filling as I don't have that I substitute it with crashed pistachio. It tastes good when you can experience different texture in one bite. Love its rich cheesy butter-milk taste of the pastry. I used 2 whole eggs in the pastry recipe. 

Two types of mould was used. I bought my individual rectangular pineapple mould (16 pieces) in Penang. Then bought the long pineapple shortcake mould at Phoon Huat Singapore. Verdict is: I prefer the long pineapple shortcake mould as it is easier to flip the shortcake,  bigger and able to stuff in more filling, personal preference >>> like the square more than the rectangular shape.     

My boy at home very eager wants to hands-on baking his own pineapple shortcakes. 

Recipe for pastry from Carol 
120g unsalted butter (soften to room temperature)
25g icing sugar
1 whole egg, 1 egg yolk (used 2 whole eggs, lightly beaten)
25g Parmesan cheese powder
20g full cream milk powder
150g pastry flour/ top flour
50g plain flour

300g store bought pineapple filling  + 3 tablespoons crash pistachio (Mixed well)

1. Sieve the pastry flour together with plain flour. Put aside.
2. Cut the soften butter into small cubes, cream it in a mixing bowl using hand whisk until creamy.
3. Add icing sugar, stir well. Add Parmesan cheese powder and milk powder in the bowl and mix well.
4. Add egg in three batches, mix well.
5. Fold in the flour mixture in two batches. Do not over mixing. Form a rough dough and divide the dough into require portions. In my case for square mould is about 30g each. with about 22g of filling each.
6. Flatten the pastry dough between two piece of wrapping cling, stuff the flatten dough into the mould (like building up wall), then place the filling in it, use fingers to lightly press down the filling into each corner. Cover up the top with pastry dough. Press the dough with fingers so to fill up the mould.
7. Place the pineapple shortcake dough in a lined baking tray. Bake at pre-heat oven at 170C for 10-12mins, flip over the other side and bake for another 10 mins or until lightly golden brown.

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe.

I am also submitting this post to Asian Food Fest #10 Aug 2014 : Taiwan hosted by travelling-foodies.