Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, pineapple shortcake. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Pineapple Shortcake is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Pineapple Shortcake is something that I’ve loved my entire life. They are fine and they look wonderful.
So it's only right to kick off Labor Day with these grilled pineapple shortcake bars! The buttery shortcakes are filled with pineapple flavored filling. Taiwanese pineapple cake 鳳梨酥 is made with crumbly shortcrust pastry encased with The Taiwanese pineapple cake is different from the Singapore/Malaysia pineapple tart that I used to make.
To begin with this particular recipe, we must prepare a few ingredients. You can have pineapple shortcake using 19 ingredients and 19 steps. Here is how you cook it.
The ingredients needed to make Pineapple Shortcake:
- Get Fillings:
- Get 750 g Pineapple,
- Make ready 1 Inch Cinnamon Stick,
- Take 5 Cloves,
- Take 1 Star Anise,
- Prepare 40 g Caster Sugar,
- Take 40 g Dark Muscovado Sugar,
- Take 50 g Maltose Syrup,
- Get 2 TBSP Coconut Rum,
- Take 2 TBSP Desiccated Coconut,
- Take Pinch Sea Salt,
- Get Dough:
- Get 125 g Cake Flour,
- Make ready 20 g Caster Sugar,
- Take 25 g Egg Lightly Beaten,
- Take 25 g Milk Powder,
- Get Egg Wash, 1 Egg Lightly Beaten + 1 TBSP Water
- Prepare 1/2 TSP Sea Salt,
- Make ready 125 g Unsalted Butter Softened,
These delicious shortcakes substitute diced pineapples for classic strawberries, and uses store-bought biscuit dough for added convenience. It also significantly cuts down on the prep time. The Taiwanese pineapple pastry cakes are typically larger than the Singaporean / Malaysian pineapple tarts and are made in square or rectangle shapes with pineapple jam encased inside. Taiwanese Pineapple Tarts (Shortcakes) - These contain pineapple paste made of winter melon and flavored with pineapple essence instead of the real fruit. pineapple shortcake nutrition facts and nutritional information.
Instructions to make Pineapple Shortcake:
- Prepare the pineapple jam. - - Peel the pineapple with a sharp chopping knife. - - Divide into 4. - - Separate the core from the pineapple. - - Finely chop the pineapple and core.
- Place them on a strainer to drain out excess juices and liquid. - - Set aside for about 15mins. - - You should have 750g worth of chopped pineapples. - - If you do not have the exact weight, calculate and adjust the rest of the ingredients accordingly.
- Taste your pineapple before cooking. - - If the pineapple is sweet, use less sugar. - - If the pineapple is tang, use more sugar. - - In a skillet over medium heat, add the chopped pineapple.
- Transfer cinnamon, cloves and star anise into an empty tea bag. - - Seal tightly and add into the skillet. - - Saute until aromatic. - - Add in sugar and maltose.
- A quick tip. Maltose syrup is difficult to work with at room temperature. After measuring out, transfer to a heat proof bowl and let steam for about 5 mins or until the maltose is liquify.*
- Stir well to combine. Stir, stir, stir. - - Continue stirring until the pineapple jam is dry and sticky. It should take about 15 to 20 mins. - - Add in desiccated coconut and coconut rum.
- Be careful when adding in the rum, as flame might be ignited in the hot skillet.* - - Continue sauteing until the pineapple jam is slightly caramelized. - - Lastly, add salt. - - Taste and adjust for sweetness and tang.
- If it is too sweet, add a squeeze of fresh lemon juice. - - If it is too tang, add more sugar and season lightly with salt. - - Remove from heat. - - Set aside to cool down completely.
- On a side note, you can add a cup of water to deglaze the skillet. Bring it up to a simmer. Transfer into a cup. Add in a tea bag. You have a fine pineapple tea.*
- While the pineapple mixture is cooling down, prepare the dough. - - In a mixing bowl, sift together cake flour and milk powder. - - Add in salt and stir to combine well. - - In another large mixing bowl, using a fork, cream butter until light and fluffy.
- Add in sugar and cream until well combined. - - Add in egg. - - Lightly whisk until the mixture is light and creamy. Whisk, whisk, whisk.
- Add 1/3 portion of the flour mixture. - - Using a spatula, fold in the flour mixture into the butter mixture. - - Keep folding until mixture is well combine. - - Repeat this process until all the mixture is combine and come together as a dough.
- Transfer onto a cling film. - - Wrap and let it firm up in the fridge for at least 40 mins to an hr. - - After the pineapple jam has cooled down. - - Measure 15g for each portion.
- Roll each portion into a ball and place them on a plate. - - Cover with cling film and let it firm up in the fridge at least an hour.
- Assemble the shortcake. - - Preheat oven to 170 degrees celsius or 340 fahrenheit. - - Divide the dough in half and place the other half in the fridge until ready to use. - - Measure 15g for each portion.
- Roll each portion into balls. - - Follow the above directions and photos in shaping the shortcakes or you can check out my Instagram highlights. - - Note that the butter in the dough will melt very fast. If you find that the dough is difficult to work with, dust some flour, roll into a ball and shape again.
- After shaping each shortcake, place them on a baking tray lined with parchment paper. - - Repeat the process until all the shortcakes are shaped. - - Lightly brush the shortcakes with egg wash with a pastry brush.
- Wack into the oven and bake for 10 mins. - - Remove from oven and flip the shortcakes. - - It is best to flip the shortcakes with 2 spatula. They are at its most vulnerable stage, so treat them with tender love and care,
- Brush with egg wash. - - Wack into the oven and bake for the final 8 to 10 mins or until it is golden yellow. - - Remove from oven and let cool completely before serving. - - The shortcakes taste better the next day.
Divide pineapple and cream among split biscuits. This content is created and maintained by a third party, and imported onto this page to help users provide their. So , how do you like my pineapple shortcakes ? Pretty shapes , don't you think ? I couldn't help but grin when I finished baking these.
So that’s going to wrap it up with this special food pineapple shortcake recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
