Taiwanese Pineapple Cake Recipe - Shortcrust Pastry Cake Made Simple

To begin making the Taiwanese Pineapple Cake preparation guide, we will first make the the short crust pastry.

In a container toss in Maida, table salt and shortening.

liquidize the shortening well with your fingers into the ground mix until it resembles a coarse crumble.Break an egg, toss in granulated sugar and dairy liquid into the ground mix and combine all of them together.

toss in little moisture if required and form a soft flour base.Wrap the pastry flour base with a cling film, and keep cold pastry till you make the pineapple stuffing.To make the pineapple stuffingChop the pineapple into small pieces, pressure prepare the pineapple with 2 tablespoons moisture for at least 3 whistles.Once done, toss in pineapple chunks in blender and liquidize it to form creamy mixture.fiery up a saucepan, toss in pureed pineapple and jaggery and allow it to prepare till the jaggery melts.

Keep stirring the mixture until the pineapple mixture thickens.Once done, allow the mixture too cool completely, and preheat the oven to 180 degree Celsius.*To assemble the Taiwanese Pineapple Cake RecipeTake the pastry out from the fridge, divide them into small balls.

Flatten each ball little.toss in a small amount of pineapple mixture in the middle and bring the fold together to form a ball.

Make sure there are no openings.

Shape Taiwanese Pineapple Cake, into a square.Place Taiwanese Pineapple Cake on the baking tray, do the same for the rest of the pastry flour base.

Brush them with shortening and little bit of honey.bake the Taiwanese Pineapple Cake preparation guide for at least 20 mins until it turns golden brown and offer mildly hot.offer the Taiwanese Pineapple Cake preparation guide as dessert after a nice meal of Spring Roll, Singapore Rice Noodles preparation guide and Chilli Coriander Fried Rice preparation guide.