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Taiwanese Pineapple Tart
Preparation Time: 180 minutes
Servings: 8 persons
250g Uni-President My Day Home Made Series Bread Flour
420g Tai Jye/Lescure Pineapple Paste
40g Milk Powder
70g Powdered Sugar
60g Egg Yolk
Tart pastry - put the powdered sugar and milk powder into melted butter and mix well.
Add in the egg yolk for 3 times and add in the milk powder for another twice.
Lastly, add in the My Day Home Made Bread Series Bread Flour and use a baking scraper to mix well.
Please avoid gluten formation.
Divide the tart pastry into a round tart pasty at 30g, and divide the pineapple paste into a round shape at 20g.
Roll out every tart pastry as rectangular, put in the pineapple paste and wrap.
Press it into mold at 6.5cm*3.5cm*2cm.
Put the pineapple tart into a deck oven with upper heat and lower heat both at 160°C, bake for 12-15 minutes until it has slightly golden.
Turn over the pineapple tart, bake for another 12-15 minutes with upper heat at 160°C, lower heat at 150°C.
Perfect bite for Chinese Lunar New Year.