Taiwanese Pineapple Cakes

Method

1. 01

   Cook out the pineapple water

   Cook pineapple and sugar in a wide nonreactive pan over medium heat for 25–35 minutes, stirring often, until free liquid evaporates and the fruit gathers into a glossy mass.

   

2. 02

   Finish the pineapple filling

   Add maltose and lemon juice to the concentrated fruit. Cook over medium-low for 8–12 minutes until a spatula leaves a clean path for 2 seconds and the hot filling gathers rather than flows.

   

3. 03

   Chill and portion the filling

   Spread the filling on a tray and cool completely, then refrigerate 60 minutes until firm. Weigh and roll eighteen 28 g portions, keeping them chilled while making the pastry.

   

4. 04

   Make the tender pastry

   Beat butter and icing sugar on medium for 2 minutes until smooth but not fluffy. Mix in yolk. Sift flour, milk powder, and salt, fold just until no dry flour remains, flatten, wrap, and chill 30 minutes.

   

5. 05

   Wrap without thin spots

   Divide pastry into eighteen 32 g pieces. Flatten one to a 9 cm round, place filling in the centre, and bring the edge up evenly; pinch closed and roll lightly so no dark filling shows through.

   

6. 06

   Press into molds

   Set eighteen 5 × 4 × 2 cm metal molds on a lined tray. Put one parcel in each and press with a flat tamper to fill corners and create a level top; chill the whole tray 15 minutes.

   

7. 07

   Bake and flip the molds

   Bake the chilled filled molds in a preheated 170°C oven for 12 minutes. Wearing heatproof gloves, flip every mold as one unit and bake 10–12 minutes more until both broad faces are pale gold.

   

8. 08

   Cool before unmolding

   Cool the cakes in their molds for 10 minutes so the tender crust sets. Lift off the molds, move cakes to a rack, and cool completely before cutting or packing to prevent trapped steam.