Taiwanese Pineapple Cookie 凤梨酥

Sometime back, my girlfriend bought for me some cookie molds and I haven't had the chance to try it until now.

This recipe was from Yvonne Chen, the famous "65°C bread doctor" author.

It has been some years back since I last had Taiwanese Pineapple Cookie 凤梨酥 so my comparison is based on vague memory.  

My mould seems to be shallower than Ms Chen's and thus I wasn't able to have a flat pretty top.

I need to adjust the proportion of fillings and dough next round.  It will be pretty if I can achieve the flat top.

Now, I wonder whether this tart mold besides baking Taiwanese Pineapple Cookie 凤梨酥, what other way can I possibly used it.

Findings: From the you tube, the dough seems reasonably easy to handle but somehow, I guess with our humid weather, I had to chill the dough several times throughout.

It is not flaky type of texture but yet it wasn't dense.  In fact, it tasted better the next day or more.  

Source: You Tube

What you need:
Yield 15 pcs

dough (each: 25g)

95g unsalted butter, room temperature

⅛ tsp salt

20g milk powder

130g cake flour

50g bread flour

60g egg

55g icing sugar

300g Pineapple jam  (each 20g)

Method:

Divide pineapple jam into 15 pcs (20g each).  Shape into a flat sheet and then divide into 3 rows and from there cut into 5 pcs.  Shape into ball.

In a mixing bowl, add unsalted butter.

Sift in milk powder and icing sugar into the butter.

Using a whisk, blend it well.

Add in egg mixture (2 additions)

Sift in plain flour and cake flour.

Using a spatula with a cutting motion, mix butter with flour and then using pressing motion, blend well.

Arranging mould in a zig zag row manner to ensure even heat.  3 moulds in each row.

Flatten dough into rectangle, divide into 3 rows, each row into 5 pcs.

Roll the dough into a ball and then flatten.

Put in the filling and seal.

Put into mould and press to fit into mould.

Bake for 180°C for 12 mins.  Flip over and bake another 5 - 8 mins.

Remove and cool on cooling rack.

Rest a day before serving.

Noted: I used airfried these at 165°C for 10 mins.

I am submitting this post to Asian Food Fest #10 Aug 2014 : Taiwan hosted by travelling-foodies.

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

 Cheers