Оригинальный рецепт.


Ingredients for approx 37 tarts
1kg Pineapple Jam
360g Salted Butter
60g Icing Sugar
6 Egg Yolks
1.5 tablespoons Condensed Milk
570g All Purpose Flour
90g Full Cream Milk Powder
Square Pineapple Mould



Step 1 For convenience on the assemble part. Shape the Pineapple Jam and layer them with plastic for easier removal.



Step 2 Cream Butter and Icing Sugar until fluffy, add in the Egg Yolks one by one followed by Condensed Milk and whisk until smooth.



Step 3 Premix & sift the All Purpose Flour and Full Cream Milk Powder. Add in to the fluffed mixture part by part. Slowly a dough will be formed.


Step 4 Place the Square Pineapple mould on top of a Silicon Mat or Baking Paper. Similarly to Tart dough. Press the dough to surround the bottom & sides (full to the top) of the mould. Sometimes you have to do some patching work on the sides.


Step 5 When done, place in the square shaped Pineapple Jam then press it to avoid gaps.


Step 6 Cover the Shortcake with more dough. Use a Icing Smoothen Tool to smooth out the top. Like shown in the picture below.


Step 7 Pre-heat the oven to 165°C. (For my moulding timing, I preheat before I reach at the final 6 of the tray's capacity.


Step 8 Bake for approx 23 to 25 mins. Until slightly golden brown then remove from oven.


Step 9 Let it cool in the tray for 10mins. then flip up it over to remove the Square Pineapple Shortcakes from the Mould.


Step 10 Lastly, ensure that it is totally cool before storing it in a air tight container.

Серия сообщений "Рецепты. ":
Часть 1 - Соус из клубники.
Часть 2 - Сок из арбуза.
...
Часть 4 - Вкусное блюдо из тофу.
Часть 5 - Цзяоцзы (китайские пельмени).
Часть 6 - Тайваньские ананасовые пирожные.