Taiwanese pineapple scones have a crunchy crust outside, sweet and sour fillings, plasticizer inside. Biting a piece of scones, the filling and the crust blend together to create a wonderful flavor melted into the enjoyer’s mouth. Let’s learn how to make taiwanese pineapple scones.
Ingredients for making Taiwanese pineapple scones :
- Pineapple 800 gr
- White sugar 300 gr
- Unsalted butter 120 gr
- Condensed milk 35 gr
- Egg yolk 1 yolk
- Wheat flour 150 gr
Cut and mince pineapple puree with a food processor or blender. Put the pineapple in a pan, mix with white sugar and heat until a little burn. In the last minute, lower heat so that the water evaporates slowly, avoiding the filling to burn too quickly. Do not slug too carefully, the kernel is easy to hard and also need to be dry. If the filling is too wet, the steaming inside of the filling will expand, causing the crust to expand.
With 800gr pineapple, you will obtained about 350gr of filling. Depending on the heat of cooking and the time it takes can range from 45 to 90 minutes. Roll the filling into a 8gr rolls then cover with plastic wrap to prevent the filling from drying out.
Add butter and condensed milk into a mixing bowl, mix with a stiff spoon or machine at low speed until combined. Mix in the egg until just blended. Sift the flour into two parts, mix well until just blended.
After mixing the dough, knead gently with your hands until it becomes a solid (slightly wet). Cover the dough tightly, allow to refrigerate for about 1 hour until the dough becomes firm and free of sticky hands. If you do not want to do this immediately, you can freeze it, before using thawing in the refrigerator compartment.
Divide the skin into 10 – 12 grams portions. From a recipe above we can make about 35 parts, equivalent to 35 cakes. According to this ratio, the shell will be quite thin. If you want to eat more shells, you can increase the amount of shells.
Rub a little dry powder on your hands to prevent sticking. Round a piece of dough and press flat, put filling in the middle and then wrap, roll. Need to close the shell cover the filling, to avoid gaps and air in the middle, when baking the cake crust will bulge or crack. Place the cake on the baking sheet, done with the rest. Rub dough over fingertips to prevent sticking, forming a rectangle or oval shape.
Preheat the oven to 180 degrees C / 355 degrees F, upper and lower fires. Dip the knife into the water and use the thick blade of the knife to create a pattern on the surface of the cake. Beat an egg yolk with 5 ml of unsweetened milk. Gently sweep the egg over the cake. Do not sweep thick as the crust will easily crack when baking.
Bake the cake in the middle groove of the oven, 180 degrees C / 355 degrees F for 15 – 17 minutes until the crust is dry, the cake can easily lift off the stencils and has a nice yellow color. Remove the tray from the oven, allow the cake to cool on the tray. Do not move while the bread is still hot because it will break the cake.
Once the cake has cooled, store in an airtight container (preferably with a desiccant bag), in a cool and dry place. Use within 1 week.