Pineapple Tarts—Enclosed Version

• Produce

  • 2 Pineapples, fresh

• Refrigerated

  • 2 Egg yolks

• Baking & Spices

  • 100 g Bread flour
  • 200 g Cake flour
  • 10 g Icing sugar
  • 110 g Rock sugar
  • 2 tiny pinch Salt

• Dairy

  • 110 g Butter
  • 20 g Condensed milk

• Other

  • 110g maltose (1/3cup

Found on chinasichuanfood.com

Description

Ingredients

• 110g room temperature butter (1/2 cup)
• 10g icing sugar (about 1 tbsp.)
• 20g condensed milk (1 tbsp.+1 tsp.)
• 200g cake flour (1 cup +1/2 cup)
• 100g bread flour (1/2 cup+1/4 cup)
• tiny pinch of salt
• 2 egg yolks
• 2 fresh pineapples, around 1600g fruit meat
• 110g rock sugar (1/2cup)
• tiny pinch of salt
• 110g maltose (1/3cup)

Directions

• Firstly cut the crown and the stem off and then peel the skins and clean the small holes. Get the pure fruit out and finely minced.
• Cut the pineapple fruit into larger chunks and then throw them into a food processor. And then pulse for 12-16 pulses.
• Strain the mixture to remove the extra juice (you can use this to cook a pineapple iced red tea). This step will speed of the filling making process.
• Transfer the mixture to a pan; add rock sugar and heat over medium fire. Keep stirring in the process. After several minutes, there is lots of liquid in the pan. Continue frying in the pan until the liquid is almost evaporated.
• Mix the maltose syrup in and reduce the fire to slowest fire. Keep heating until the pineapple cubes becomes transparent. (The whole process may need 30-40 minutes)
• I get around 393g pineapple filling and then divide the pineapple filling into 26 ones, each around 15g.
• In a stand mixer, add butter and sugar and cream the mixture until light and fluffy(around 6-8 minutes). And then add egg and condensed milk. Mix until all of the ingredients are well combined.
• Shift salt and flour in. Combine to form dough and set in refrigerator for around 40 minutes.
• Pre-heat oven to 165 degree C.
• Then divide the dough into 26 equal pieces, each one around 18g.
• Wrap the shell with pineapple filling and then press into the mould. I make round ones and rectangle versions (5cm long& 3.8cm wide).
• Bake for 12-15 minutes and then turn them over (you need to be very careful as the cookies are quite soft and tender) and bake for another 12-15 minutes.