I don’t really remember my very first time having this treat, but one thing that I remembered, is that I fall in love with it ever since my first bite – I’m a fan of pineapple and pastry. In fact, this little square treat is so popular as souvenirs in Taiwan. I’ve always thought that to make this, it will be super difficult, and let me tell you, until you really do it physically, you will never regret making them. They are so-so-so much better than those store-bought. In fact, a few recipes that I’ve searched over the net didn’t really use pure pineapple puree. Additionally, I heard that those that were sold in Taiwan is also not filled with 100% pineapple. Instead, it is filled with winter melon puree with pineapple syrup for the flavour. I don’t know if this is really the truth, but if it is, it is definitely a pity!
Hence, I thought that it will be very different if I can managed to do “authentic” pineapple shortcakes with real pineapples and real textury puree! If you like Asian pastries, you’ll probably want to try the egg tarts, green tea cookies, or even the palmier!
You’ll need (Makes 12-14):
For the pastry:
- 150 grams of cake flour
- 100 grams of unsalted butter in room temperature
- 30 grams of caster sugar
- half egg, lightly beaten
- 50 grams milk powder
- 1/4 teaspoon salt
For the fillings:
- 1 medium size pineapple
- 60 grams of white sugar
- 5 tablespoons of maltose
- To start with the filling, cut and puree the pineapple in a food processor (if you don’t have a processor, cut into small dices)
- Add pineapples, sugar and maltose into a pan over medium heat. Cook and stir occasionally to avoid sticking and burning at the bottom. Ensure the maltose is dissolved and mix well with the pineapple puree. The water will evaporate completely and turns into a paste. It takes about 30 minutes.
- Let it cool completely and divide into 12-14 balls. Place it into the fridge to fasten cooling time.
- Preheat the oven to 180°C/ 350°F.
- Whilst the filling is cooling, make the pastry. Beat butter and caster sugar until soft and creamy.
- Add egg slowly whilst beating. Combine until incorporated.
- Sift cake flour, salt and milk powder and mix well with a spatula. The pastry will form into a dough.
- Use the palm of your hand, knead the dough until it is fully combined.
- Divide into 12-14 pieces.
- Here comes the fun but challenging part: -> Flatten the dough into a round circle on your palm, place the filling in the middle of the dough, pinch the edges of the dough together to cover the filling.
- Place the shortcake into a mould and push to fill the mould.
- Lay parchment paper onto baking tray and lightly grease with oil, or melted butter.
- Lay the moulded tarts onto the baking tray and bake for 20 minutes or until golden brown.
- Remove from heat. Let it cool completely before removing the moulds.
- Be patient while making the puree, it may take longer than expected. However, ensure all water is evaporated, otherwise it puree is too soggy and wet when placing into the dough.
- Ensure you roll the dough large enough to fit the filling.
- Whilst baking, it may rise a little bit (due to cake flour), it is okay, once it is removed from the heat, it will set back down a bit.
- Feel free to be creative, use different cookie moulds if you don’t have the rectangle ones.
- The proportion of dough: filling is 1:1. If the dough is too thick it will not taste too good. If the dough is too little, it can be too sweet. Practice makes perfect!
- They are best to serve overnight in a air tight container as the pastry will become more crunchier.
- If you cannot find maltose, your can substitute with glucose, however reduce the amount as glucose tends to be sweeter. It will also mean that you will need to cook longer as glucose takes longer to solidate.
Adapted from More than Bread