Taiwan Cheesy Pineapple Pastry

INGREDIENTS

Unsalted Butter                           230g
Cream Cheese                              50g
Egg, Beaten                                  35g
Evaporated Milk                           35g
Vanilla Extract                          1/2tsp
White Crispy
Mooncake Mix                           1 pkt
Grated Parmesan                       100g
Bake King
Reduced Sugar PIneapple Paste   1pkt

 

 

Taiwan Cheesy Pineapple Pastry

1. Preheat oven to 160C.

2. Cream butter and cream cheese till light and fluffy with a whisk or K-beater. Add egg and evaporated milk and whisk till combined.

3. Add in flour mix and parmesan cheese. Use a spatula and fold the flour into the wet ingredients.

4. For Taiwan style pineapple pastry, divide the dough into 20g each. Wrap 12g of pineapple paste in each piece of dough. Put it into the rectangular mould, place on the baking tray and lightly flatten it. Note: There is no need to fill up the mould. This is to allow expansion of the pastry during the baking process.

5. For round pineapple balls, divide the dough into 12g each and wrap 8g of pineapple paste. Arrange on a baking tray lined with baking paper. Glaze with egg wash.

9. Bake for 25 minutes, taking out and glaze with more egg wash in between as needed.

 

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