鳳梨酥

Name: 鳳梨酥
Total time: 3 h
Yield: 20
Cuisine: Taiwanese
Ingredients: 1.2 kg Fresh pineapple, peeled and cored; 110 g Caster sugar, for the jam; 60 g Maltose or glucose syrup; 10 g Unsalted butter, for the jam; 130 g Unsalted butter, softened; 45 g Icing sugar; 1 Egg yolk; 20 g Whole egg, beaten; 30 g Milk powder; 190 g Cake flour; 20 g Almond flour; 1 g Salt

台灣最好認的一塊點心：奶油含量高、口感沙沙的酥皮包住熬到近乎黏牙的酸甜鳳梨餡，壓成一個個小方塊。

来源

食谱提供 Taiwanese pastry shops (餅店) · 🏺 传统 · 台灣傳統餅店 — 把喜餅做成全島最有名伴手禮的那些老舖

台灣傳統餅舖點心 — A traditional pastry with no single documented creator, so no baker is credited. The reference confirms it is "a Taiwanese sweet traditional pastry" written 鳳梨酥, that it is considered one of Taiwan's culinary symbols and a top-selling souvenir, that the outer skin was traditionally made with lard but is now more commonly butter, that the pastry is butter, egg yolk and sugar around a pineapple jam, that bakeries may add winter melon to the jam — initially to make the tart filling more palatable, though in contemporary bakeries this may be read as an indicator of lower quality — and that the cakes are given as engagement or well-wishing gifts because the word for pineapple sounds like a phrase about prosperity and thriving families. The reference does NOT specify a mould size or baking temperature; those, and all quantities, are this book's own.

Background on Wikipedia ↗

Watch it being made · 3 videos

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⏱ 180 分钟🍽 20 人份🔥 190 大卡🇹🇼 台湾

素食

步骤

Chop the pineapple fine — half of it almost to a pulp, half in small 5 mm pieces so the filling keeps some texture. Squeeze the pulp over a bowl and keep the juice.
Boil the juice down in a wide pan until it is syrupy, then add all the pineapple flesh and the sugar. Cook over medium heat, stirring often, for 60 to 90 minutes.
💡 A wide pan, not a deep one. You are evaporating water, and the only thing that speeds that up is surface area.
Stir in the maltose and the 10 g of butter for the last 10 minutes. It is done when a spoon dragged across the pan leaves a clean track and the jam holds a mound without spreading. Cool it completely, then roll into 20 balls of about 18 g.
💡 Undercooked jam is the single commonest failure — it steams inside the pastry and blows the cakes open in the oven. When in doubt, cook it 10 minutes longer.
Beat the softened butter with the icing sugar and salt until pale, then beat in the yolk and beaten egg a little at a time. Sift in the milk powder, cake flour and almond flour and fold just until no dry flour is left.
💡 Stop folding the moment the dough comes together. Every extra turn develops gluten and moves the texture from sandy towards biscuity.
Chill the dough 30 minutes, then divide into 20 pieces of about 22 g. Flatten each into a disc, sit a jam ball in the middle, and close the pastry up around it, sealing the seam completely.
Press each ball into a 45 mm square mould set on a lined tray, flattening the top level. Bake at 170°C for 12 minutes, then flip each cake over in its mould and bake 10 to 12 minutes more.
💡 No moulds? Shape them into 4 cm squares by hand and bake the same way — they will be less crisp on the edges and taste identical.
Cool them completely in the moulds before unmoulding — hot pineapple cake will collapse. They are better on day two and keep two weeks in a tin.

💡 小贴士

Many commercial bakeries cut the pineapple jam with winter melon. It started as a way to soften the tart pineapple, and today it is generally read as a marker of a cheaper cake — this recipe uses pineapple only.
The Mandarin for pineapple sounds like a phrase about prosperity and thriving families, which is why these are given as engagement gifts and why every airport in Taiwan sells them by the box.
Traditional pastry used lard; butter is what nearly everyone uses now. Lard gives a shorter, less fragrant crumb if you want to try the older version.