Revealing the recipe for incredibly delicious, simple, and authentic Taiwanese pineapple cakes

1. Ingredients for Taiwanese Pineapple Cakes (30 cakes - 38g each)

* Pineapple Filling

For the pineapple filling: 3 ripe pineapples, 150g sugar, 30g tapioca starch, 5g honey

* Cake Crust

For the cake crust: 200g unsalted butter, 50g condensed milk, 2 egg yolks, 40g cornstarch, 2g salt, 65g powdered sugar, 200g flour type 11, 130g flour type 8 (can be substituted with all-purpose flour), 5g green tea powder, 30ml fresh milk

2. Necessary Tools

Oven/Air Fryer, Electric Mixer, Stove, Non-stick Pan, Plate, Bowl, Food Wraps, Mold for Shaping

3. Guide to Making Taiwanese Pineapple Cakes

3.1. Instructions for Preparing Pineapple Filling

Step 1: Peel and clean the pineapple thoroughly.

Step 2: Shred the pineapple using a fork to achieve fibrous texture for better taste. Alternatively, finely chop or blend the pineapple.

Step 4: Let the pineapple filling cool, then shape it into small pieces, wrap them in food wraps, and refrigerate for about 45 minutes until firm.

3.2. Making the Cake Crust

Step 1: Slowly sift flour number 11 and flour number 8 for smoothness, then divide the dough into 2 parts for mixing to ensure smooth and non-lumpy dough.

Step 2: Soften the unsalted butter at room temperature and mix it with an electric mixer. Gradually increase the speed of the mixer to ensure a smooth dough. Then add powdered sugar, cornstarch, and salt and mix until the dough turns creamy yellow. Then knead the dough by hand until smooth and non-sticky. Wrap the dough in food wraps and refrigerate for about 1 hour to facilitate shaping of the dough.

Step 3: Use food wraps to wrap the dough and refrigerate for about 1 hour to facilitate dough shaping.

Step 4: Prepare the face paste and leaf part mixture.

The face paste mixture consists of: 1 egg yolk + 30ml fresh milk + a dash of honey. Mix evenly and sift through a sieve.

The leaf part color mixture: take 80g of mixed flour + 5g of green tea powder and a little fresh milk. Mix well, then wrap in food wrap and refrigerate.

3.3. Shaping and Baking the Cakes

Step 1: Divide the dough and filling.

Divide the dough into small balls, each weighing 20 grams. Each leaf part weighs 3 grams, and the pineapple filling is divided into small portions, each weighing 15 grams.

Step 2: Shaping the Cakes

Wrap the dough around the filling, ensuring that the filling is not exposed. Shape the dough into a cylindrical form. Then, spread a thin layer of dough into the mold. Place the leaf part first, then add the dough part. Press firmly with your hands to shape the cakes.

4. Finished Product

After baking, Taiwanese pineapple cakes have a beautiful golden color, with the crust softening in the mouth. The baked cakes emit a delightful fragrance, with the filling being chewy and slightly crispy from the pineapple fiber, presenting an appealing translucent golden color.

Pineapple cakes are an enticing pastry, fragrant with the scent of pineapple without being overwhelming. With the recipe shared above, Mytour hopes you will learn how to make this pineapple cake at home. Wish you success!