Taiwanese-style Pineapple Cake Tarts is one of popular Food. Fruit produced by plant. Fruit is very delicious it have from the tree or plant are planted by human to get the fruit. Taiwanese-style Pineapple Cake Tarts is one processed of popular Fruit , fruit has many variant or taste, sweet, sour, bitter, fresh and Taiwanese-style Pineapple Cake Tarts has one special taste and smell. Taiwanese-style Pineapple Cake Tarts also has other benfits for healthy and more. Because it has rich nutritions and vitaminsss, for more delicious taste we can make many processed food from Taiwanese-style Pineapple Cake Tarts.

How To Make Taiwanese-style Pineapple Cake Tarts

We can cook Taiwanese-style Pineapple Cake Tarts using 11 ingredients and 11 steps. Here is how you achieve Taiwanese-style Pineapple Cake Tarts.

Ingredients of Taiwanese-style Pineapple Cake Tarts

1. You need to prepare 2 of pineapples.
2. Prepare 1 tbs of corn syrup or substitute.
3. Prepare 1 tbs of honey.
4. Prepare 1/2 cup of brown sugar.
5. Prepare 1 3/4 cup of cake flour.
6. You need to prepare 1/4 cup of confectioner's sugar.
7. Prepare 1/4 cup of dry milk powder.
8. Prepare 1 stick (110 g) of unsalted melted butter.
9. Prepare 1/2 tsp of salt.
10. You need to prepare 1 tbs of vanilla extract.
11. You need to prepare 1 of egg.

Taiwanese-style Pineapple Cake Tarts instructions

1. Core pineapple and cut into small pieces. Blend them into a paste, then sauté them without oil until they become darker and more paste-like (will take 20-30 minutes). Mix periodically. Optional: add 1 tbs corn syrup and 1 tbs honey to mixture..
2. Let pineapple paste cool in refridgerator for at least 1 hours..
3. Preheat the oven to 170 degrees Celsius..
4. Whisk in a large bowl: 1 1/4 cup cake flour, 1/2 cup brown sugar, 1/4 cup dry milk powder, 1/4 cup confectioner's sugar, and 1/2 tsp salt.
5. In another bowl, melt the butter and when cooled, mix with 1 egg and 1 tbs vanilla extract. Combine dry ingredients with this bowl in quarters..
6. A buttery dough should eventually form. Keep kneading until the consistency is slightly firm..
7. Take a large tablespoon of dough, flatten it, then place the pineapple paste in the center. Wrap the dough around the paste such that no pineapple paste peeks out. Tip: make the dough as flat and even as possible; 70% of the cake tart should be pineapple paste..
8. Place into a mold (bonus: use a pineapple shape mold) to create a shape, flatten to an even surface, load onto baking tray, and repeat for each..
9. Bake at 170 degrees Celsius for 14.
10. Minutes or until the bottom appears to have browned. Then flip each tart and bake again for 6 minutes or until the bottom appears browned..
11. Cool onto a grill drying rack then serve. Optional: refridgerate for 1-2 days to optimize the flavor of the paste..

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