TAIWANESE PINEAPPLE CAKE ROLLS (鳳梨酥) – Bake With Yen

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TAIWANESE PINEAPPLE CAKE ROLLS (鳳梨酥)

Posted by Hello BWY on

pineapple tart

Ingredients:

Ingredients A:

  • 400gm BWY Biscuit Flour
  • 100gm BWY Bread Flour
  • 80gm BWY Instant Custard Mix
  • 110gm icing sugar
  • 5gm BWY Emplex

Ingredient B:

  • 350gm Ausicows butter

Ingredient C:

  • 2 nos eggs

Prepare for filling:

  • 1kg BWY Pineapple Paste

METHOD:

  1. Preheat the oven to 180°C.
  2. Combine all Ingredients A until well blended, set aside.
  3. Beat Ingredient B until creamy then add Ingredient C, mix until well incorporated.
  4. Lastly, pour Ingredients A into the wet mixture, mix until well incorporated, formed a smooth dough and then rest it for 30 minutes.
  5. Weight the pastry dough skin 100gm each. Prepare BWY Pineapple Paste filling and weight it for 100gm each.
  6. Transfer one portion of the filling to the center of the pastry. Fold the pastry to encase the filling inside.
  7. Place the pineapple dough in the mould and press lightly the top so that the pastry take the shape of the mould.
  8. Place the pineapple cake rolls onto baking tray and brush on a thin layer of egg wash.
  9. Bake for 20 minutes or until the pineapple cake rolls become nice golden-brown colour.

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