Homemade Pineapple Tart Recipe Video

Take a gentle bite, and the rich pineapple flavor instantly melts in your mouth.It is particularly delightful, sweet but not greasy, with a lingering fragrance! Pineapple pastries originated during the Three Kingdoms period. In Minnan dialect, pineapple is called "wanglai," symbolizing prosperity and offspring. This signifies abundance and good fortune for weddings in contemporary Taiwan. Main ingredients: low-gluten flour (200g), eggs (3 pieces), milk powder (25g), sugar powder (50g). Use butter (30g) and lard.(Ingredients list continues...)“Pineapple, peeled and cored, soaked in saline solution for half an hour, then drained and cut into small pieces. Winter melon, peeled and seeded, cut into small pieces.”

　　 Place the winter melon, pineapple, sugar, and rock sugar in a pot and let it sit for half an hour.

　　Water will be released from the fruit during this time.Add enough water to cover the fruit and bring to a boil over high heat.(80g)Reduce heat and simmer until the winter melon is soft and mushy.(30g)Remove 3/4 of the fruit mixture and blend it into a paste using a food processor. Return the blended mixture to the pot and stir slowly over low heat.Continue cooking until the fruit mixture becomes dry enough to form clumps.(30g)Cool down before dividing the mixture into 20g balls each. Melt butter and lard at room temperature.Gradually add sugar powder while beating with an electric mixer until it turns white and puffy.(500g)Beat in the eggs a little at a time, mixing well after each addition.(500g)Combine low-gluten flour and milk powder, sift into the mixing bowl, and cut in gently. Rub the dough until it becomes smooth and shiny.Divide the dough into 20g portions each and shape them into balls. Press one ball flat, stuff with pineapple filling, and roll into a round ball.

Make several such shapes. Arrange the unbaked pastries on a baking tray.

Gently press each pastry to form rectangular shapes.

Preheat the oven to 175°C, bake in the middle rack for 15 minutes.

Flip and bake for an additional 3-5 minutes until golden.

For tips: Avoid using iron pots when making the filling as it may turn dark. Be gentle while kneading the dough to prevent gluten formation.

Until the fruit is dry and can be formed into a. After cooling, divide each dough ball into 20g portions and shape them into balls.

Cut the butter into small pieces and let it soften at room temperature with lard.

Gradually add sugar powder while beating with an electric mixer until it becomes white and voluminous.

Beat the eggs well and gradually mix them into the flour mixture, ensuring they are fully combined.

Mix low-gluten flour and milk powder together and sift them into the mixing bowl, folding to combine.

Knead until a smooth surface appears on the dough.

Divide the dough into portions of about 20g each, shaping them into balls.

Flatten one portion and wrap it with pineapple filling, then shape it back into a ball.

Prepare several raw dough pieces.

Arrange the raw dough pieces in a baking tray, gently pressing them to form rectangular blocks.

Preheat the oven to 175 degrees Celsius, bake on middle rack for 15 minutes, then remove.

Turn over and bake for an additional 3-5 minutes until well-browned.

Tips:

Tips:

1. Do not use iron cookware when making the filling to prevent it from turning black.

2. Handle the pastry dough lightly to avoid developing too much gluten.