This is one of those posts that I don’t want to write anything ha ha ha. I am busy typing away and looking out at the sunset whilst contemplating a stroll outside. Keen on getting the last bit of sunshine, in an otherwise record warm week, I am just going to write the recipe. Yes I am lazy but I think I have earned it writing these few years.
180 g Butter
100 g Sugar
4 egg yolks
50 g sugar
4 egg whites
25 g corn starch
25 g custard powder
125 g Cake flour
3 g baking powder
2 g cinnamon
1 pinch lemon zest
Bon Appetit…..I am off for a stroll
Yippeeee!!! AS a child, I had always been a fan of chinese pastries. A favorite of mine was the Pineapple Pastry. From the sweet and chewy filling to the light shortcrust there was something nostalgic about the treat. Well, my eyes definitely shone and gleamed when I found the perfect recipe. One would wonder why it took so long for me to make it, fear was the response. Maybe it was the thought of boiling down the pineapple puree or the wrapping of the puree into the delicate shortcrust without breaking it but once I got the pineapple the rest became history.
Key to Making Pineapple Pastry:
-Pineapple needs to be chopped not pureed
-Do not puree because as pineapple is simmered there will be a higher amount of juices this will then increase the cooking time to caramelize and form a paste
-Reduce the pineapple mixture to a paste like consistency as it is easier to wrap it
-The ratio of wrap to filling is 1:1. If you have a hard time wrapping and sealing, you can increase the ratio to 3:2. The crust will be more thick and tender
-Do not roll the shortcrust pastry too thin as it will crack when forming and crispy when baked.
To make the filling I first cored and diced the pineapple in a blender. Under medium heat, I combined the maltose, sugar and pineapple and stirred slowly until the mixture is reduced to a paste. The short crust then came next. Once the short crust was finished, I rolled it into a log and divided it into pieces to be rolled out individually. Using a melon baller, I then scooped the pineapple mixture onto the shortcrust dough and pressed in the seams to seal it. Be gentle or the delicate shortcrust will crack which would be disastrous. The thickness Once assembled, I brushed the pastries with egg wash and sprinkled them with sesame.
Pineapple Pastry Recipe (recipe found here)
150g/1.5 cups cake flour
100g/7 tbsp unsalted butter, room temperature
30g/4 tbsp powdered sugar
25g/1/2 egg, slightly beaten
30g/4 tbsp milk powder
1/4 tsp salt
1 medium size pineapple
60g/5 tbsp sugar
60g/5 tbsp maltose
Bake at 350 for 20 minutes and serve the delicate pastries warm. Results: I found the pineapple filling quite tangy and yummy but found the crust crispy due to the egg wash and thickness of the dough. Next time one can adjust the dough to the ratio as mentioned above but wow….Melt in your mouth goodness.