Friday, 25 October 2013

Taiwanese Pineapple Tarts 台湾凤梨酥 (中英食谱)

Yum
 

I recently returned from a great vacation in Taiwan, a country with warm and friendly people and great food too! Barely a week from returning, my kids are already missing it and so do I. This morning, I decided to bake something that would bring back the nice memories we had during our holidays.

My dear Taiwanese friends bought me some lovely pineapple tart moulds as gifts when we met up. Don't you love these moulds that come in different shapes? Traditional square-shaped in big and small sizes, heart-shaped, Taiwan island-shaped,  pineapple-shaped and plum flower-shaped (the country's national flower).



With these moulds, I make my first attempt of my family's favourite Taiwanese pineapple shortcrust pastry. This pastry is very popular in Taiwan and those who have visited the country would often buy boxes of it to bring back as gifts for their loved ones and friends.

As usual when on vacation, I would always set aside some time for visiting the local book stores. You would find me happily in the baking books section. :) This trip, I am so pleased to purchase some new baking books written by my favourite Taiwanese food blogger, Carol 胡涓涓I have adapted the pineapple shortcrust pastry recipe from her book below. 



The recipe written in the book is for making Roselle (洛神) Pineapple tarts. As I do not have any roselle at home, I just use store-bought pineapple paste (from Ailin Bakery located at #01-48, Tanjong Katong Complex, 845 Geylang Road ) as the fillings and modified the weight of each dough and fillings. This is my all time favourite Sarawak honey pineapple paste, though costlier than all other brands, I personally like it as it is not too sweet and have a better texture compared to many other brands that I have tried.


Ready to go into the oven



Baking in process


My favourite shape - pineapple mould 


Here is the recipe to share with you:


Taiwanese Pineapple Tarts
台湾凤梨酥

Crusts Ingredients: (makes about 16 pieces)
Unsalted butter 120g (soften at room temperature)
Icing sugar 25g
1 whole egg + 1 egg yolk
Parmesan cheese powder 15g
Whole milk powder 20g
Cake flour 180g, sifted
Corn flour 20g, sifted

Fillings:
Pineapple Paste 400g


外皮材料: (约16个)
无盐奶油 120克
糖粉 25克
全蛋1个蛋黄1个
帕梅善起士粉 15G
全脂奶粉 20克
低筋面粉 180克 (用滤网过筛)
玉米粉 20克 (用滤网过筛)

馅料:
凤梨酱 400克

Steps 步骤

1. Cut the unsalted butter into smaller pieces and put into a mixing bowl. Use a hand whisk and whisk till creamy.
1。将已经回温的奶油放入盆中切成小块先用打蛋器搅打成乳霜状。

2. Add in the icing sugar, continue to whisk till well mixed.
2。将糖粉加入搅拌均匀。

3. Add in the parmesan cheese powder and whole milk powder, whisk till well combined.
3。依序将帕梅善起士粉,全脂奶粉加入搅拌均匀。

4. Add in the eggs, one third at a time and mixed well.
4。全蛋1个蛋黄1个放入盆中搅散分3次加入搅拌均匀。

5. Use a rubber spatula to fold in the sifted flour half at a time to form a dough. (Make sure you do not stir too hard or over mixed to avoid gluten from forming.)
5。将过筛的粉类分2次加入,用括刀按压的方式混合均匀。(不要搓揉搅拌避免出筋口感才会酥松)

6. Use a cling wrap to wrap the dough and chill in the fridge for 30 minutes for easier handling.
6。完成的面团用保鲜膜包覆起来,放入冰箱冷藏30分钟。

7. Divide the dough into 25g each, roll into a ball, flatten it and wrap 25g of pineapple fillings. Seal it tight before inserting into the mould. (see photo below)
7,冰硬的面团分成一份25克,在手心中滚圆,凤梨酱分成25克,包入面团,收口捏紧滚圆。(看附图)

8. Use your fingers to spread out the wrapped dough until it fills up the mould.
8。放入磨具中,用手按捏面团至整个满模。

9. Baked in preheated oven at 170 degrees for 10 to 12 minutes before turning over to the other side to bake for another 10 minutes.
9。烤模间隔整齐放入烤盘中,放入已经预热到170摄氏度的烤箱中,烘烤10~12分钟,翻面再烤10分钟,至表面呈现均匀的金黄色即可。

10. Remove the tray from oven and unmould the tarts. Cool the tarts on a cooling rack before storing in an airtight container.
10。从模具中取出移至铁网架上放凉。

11. Leave it in room temperature for 2 days and the tarts will taste softer and nicer. (In Chinese, it is known as '回油‘, literally meaning returning oil which makes the crust softer and tastier.)
11。室温放1-2天回油更好吃。



“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”
编写或翻译食谱需要时间和精力的,请不要复制或将它作为自己的食谱。如果你想分享在我部落格的任何食谱,请提供在这里的相关链接,谢谢。"

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