Pineapple cakes, or Feng Li Su (鳳梨酥), are a beloved Taiwanese treat, renowned for their delicate, buttery crust encasing a sweet and tangy pineapple filling. These bite-sized pastries offer a delightful balance of textures and flavors, making them a popular souvenir and a cherished snack enjoyed throughout the island. The perfect pineapple cake boasts a flaky, melt-in-your-mouth crust and a filling that's both intensely flavorful and subtly sweet – a true testament to the artistry of Taiwanese baking. The unique combination of ingredients and techniques contributes to their irresistible appeal, making them a delightful challenge for even seasoned bakers.
This recipe will guide you through the process of creating your own batch of authentic pineapple cakes, achieving that perfect balance of sweetness and tang. From preparing the buttery shortcrust pastry to crafting the luscious pineapple jam filling, we'll cover every step with clear instructions and helpful tips. Ready to embark on this delicious baking adventure? Let's get started with the step-by-step guide below!
Tools Needed
- food processor
- cloth bag
- non-stick pan
- silicone spatula
- plastic wrap
- rectangular molds (optional)
- baking sheet
- silicone baking mat or parchment paper
- oven
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Pineapple Filling
- Cut the pineapple, removing the crown, bottom, and thick skin. Remove the brown circular eyes by cutting v-shaped trenches around them in a spiral.
- Cut the pineapple into four slices, then into smaller pieces. Blend until very fine in a food processor.
- Place the blended pineapple in a cloth bag to partially remove the juice.
- Transfer the pineapple to a non-stick pan. Cook over high heat initially, then reduce to medium heat. Add sugar and stir constantly to avoid burning.
- When the paste is nearly dry, switch to low heat and add honey, stirring until very sticky. Refrigerate for about an hour until slightly firm.
Step 2. Make the Cake Dough
- For the dough, cream together room temperature unsalted butter and icing sugar until combined. Add beaten egg and mix well.
- Add sifted cake flour and milk powder; mix. Flatten the dough into a thick rectangle, wrap in plastic wrap, and chill for 30 minutes.
Step 3. Assemble and Shape the Cakes
- Weigh and shape the pineapple filling into 18 balls (about 12 grams each). Divide the chilled dough into 18 pieces (about 18 grams each) and shape into balls.
- Using rectangular molds (or your hands), flatten a dough ball, place a filling ball in the center, gather the dough, pinch to close, and shape into an oval. Press into the mold.
Step 4. Bake and Cool the Cakes
- Preheat oven to 350°F. Bake the cakes for 10-12 minutes, flip, and bake for another 5-8 minutes, or until golden brown. Cool on a wire rack.
Read more: Sugar-Free Red Date Cake: A Healthy Chinese New Year Treat
Tips
- Rolling the dough on plastic wrap makes it easy to peel off.
- If the dough is sticky, refrigerate to cool and harden.
- Apply oil inside the mold to prevent sticking (optional).
Nutrition
- N/A
FAQs
1. Can I use canned pineapple instead of fresh pineapple for the filling?
Yes, you can use canned pineapple, but make sure to drain it well and reduce the filling down to a thick jam-like consistency. Fresh pineapple offers a brighter, more intense flavor.
2. How do I store leftover pineapple cakes?
Store leftover pineapple cakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze them.
With a little patience and these easy-to-follow instructions, you've now mastered the art of making delicious Feng Li Su. Enjoy the sweet reward of your homemade pineapple cakes, perfect for sharing with friends and family or savoring as a delightful treat. Now go forth and conquer the world of Taiwanese baking!