鳳梨酥Taiwanese Pineapple Cakes

Prep 1 h·Cook 1h 20m·Rest 1 h

1. 1You're here
   Step 1.

   Finely chop the pineapple (or pulse briefly in a food processor, keeping some texture). Tip into a sieve over a bowl and press out the juice; keep the juice.

   800 g Fresh pineapple, peeled and cored (one medium)

   Knife work
2. 2
   Step 2.

   Boil the juice in a wide non-stick pan until reduced by about two thirds.

   800 g Fresh pineapple, peeled and cored (one medium)

   Sauce making / reducing
3. 3
   Step 3.

   Add the pulp, sugar and lemon juice and cook over a medium heat, stirring, for 30 minutes until most of the liquid has gone.

   800 g Fresh pineapple, peeled and cored (one medium)80 g Caster sugar1 tbsp Lemon juice

   30 minSauce making / reducing
4. 4
   Step 4.

   Add the maltose and keep stirring over a low heat for 15–25 minutes until the jam is thick, dark golden and holds together in a ball. Cool completely, then chill for 1 hour.

   60 g Maltose800 g Fresh pineapple, peeled and cored (one medium)

   20 minSugar work / caramel

   Wok-chan's tip鑊仔貼士

   It must be dry enough to roll into balls; wet filling boils out in the oven.
5. 5
   Step 5.

   Beat the butter, icing sugar and salt until pale and creamy. Beat in the egg a little at a time.

   150 g Unsalted butter, softened30 g Icing sugar1 pinch Salt1 Egg, beaten

   Pastry / laminated dough
6. 6
   Step 6.

   Sift in the flour and milk powder, add the cheese and fold into a soft dough without overworking. Wrap and chill for 30 minutes.

   200 g Cake flour or plain flour35 g Milk powder15 g Finely grated Parmesan or Cheddar

   30 minPastry / laminated dough
7. 7
   Step 7.

   Divide the filling into 16 balls of about 20 g and the pastry into 16 pieces of about 25 g.

   800 g Fresh pineapple, peeled and cored (one medium)200 g Cake flour or plain flour

8. 8
   Step 8.

   Flatten each piece of pastry into a disc, put a ball of filling in the centre and gently push the pastry up and around it with your thumbs until sealed. Roll smooth.

   200 g Cake flour or plain flour800 g Fresh pineapple, peeled and cored (one medium)

   Simple wrapping
9. 9
   Step 9.

   Press each ball into a 5 cm square pineapple cake mould or square cookie cutter on a lined tray, flattening the top. (No moulds: shape by hand into squares about 2 cm high.)

   200 g Cake flour or plain flour

   Moulding
10. 10
    Step 10.

    Heat the oven to 180°C (160°C fan, gas 4). Bake for 12 minutes, then flip each cake over in its mould and bake 8–10 minutes more until golden on both sides.

    200 g Cake flour or plain flour

    22 minBake
11. 11
    Step 11.

    Cool in the moulds for 10 minutes, then unmould and cool completely. Store airtight for a day before eating: the pastry softens and the flavours settle.

    200 g Cake flour or plain flour