Taiwanese-style Pineapple Cake Tarts -

Begin your time without work right with egg recipes which are each nutritious and warming. These egg-cellent ideas work for every thing from quick weekday breakfasts to lazy weekend mornings, and even special-occasion brunches. From classics like scrambled eggs and omelets to flavor-packed breakfast burgers and avocado toasts, these recipes are assured to improve your morning. Here's Best Taiwanese-style Pineapple Cake Tarts Recipes.

You can cook Taiwanese-style Pineapple Cake Tarts using 11 ingredients and 11 steps.

Taiwanese-style Pineapple Cake Tarts Ingredients

You need 2 of pineapples.
You need 1 tbs of corn syrup or substitute.
You need 1 tbs of honey.
Prepare 1/2 cup of brown sugar.
You need 1 3/4 cup of cake flour.
You need 1/4 cup of confectioner's sugar.
You need 1/4 cup of dry milk powder.
You need 1 stick (110 g) of unsalted melted butter.
You need 1/2 tsp of salt.
You need 1 tbs of vanilla extract.
Prepare 1 of egg.

Taiwanese-style Pineapple Cake Tarts step by step

Core pineapple and cut into small pieces. Blend them into a paste, then sauté them without oil until they become darker and more paste-like (will take 20-30 minutes). Mix periodically. Optional: add 1 tbs corn syrup and 1 tbs honey to mixture..
Let pineapple paste cool in refridgerator for at least 1 hours..
Preheat the oven to 170 degrees Celsius..
Whisk in a large bowl: 1 1/4 cup cake flour, 1/2 cup brown sugar, 1/4 cup dry milk powder, 1/4 cup confectioner's sugar, and 1/2 tsp salt.
In another bowl, melt the butter and when cooled, mix with 1 egg and 1 tbs vanilla extract. Combine dry ingredients with this bowl in quarters..
A buttery dough should eventually form. Keep kneading until the consistency is slightly firm..
Take a large tablespoon of dough, flatten it, then place the pineapple paste in the center. Wrap the dough around the paste such that no pineapple paste peeks out. Tip: make the dough as flat and even as possible; 70% of the cake tart should be pineapple paste..
Place into a mold (bonus: use a pineapple shape mold) to create a shape, flatten to an even surface, load onto baking tray, and repeat for each..
Bake at 170 degrees Celsius for 14.
Minutes or until the bottom appears to have browned. Then flip each tart and bake again for 6 minutes or until the bottom appears browned..
Cool onto a grill drying rack then serve. Optional: refridgerate for 1-2 days to optimize the flavor of the paste..

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I believe you can make great and tasty Taiwanese-style Pineapple Cake Tarts recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!