Hello Kitty Taiwanese Pineapple Cake Recipe 台湾凤梨酥食谱

Pineapple Jam Filling
660 g fresh pineapple, peeled and cored with ‘eyes’ removed
220 g caster sugar
80 g unsalted butter 

60 g unsalted butter
40 g shortening (Trex or lard)
40 g caster sugar
25 g full-fat powdered milk
230 g pastry flour (such as Italian 00 flour)
1 tsp baking powder
70 g beaten egg (this is approximately 1 ½ eggs; beat 2 eggs, then weigh and use 70g)

Pineapple Jam Filling

Peel the pineapple and remove core and ‘eyes’.

Weighing fresh pineapple to make a pineapple jam filling

Cut the pineapple flesh into as small dice as possible

Strain for about 10 minutes to remove excess juice.

Place pineapple and sugar in a wide non-stick pan and cook over low medium heat until most of the moisture has evaporated, about 30 minutes, stirring often.

Add butter and stir continuously until butter has melted into the pineapple.

Keep the heat on to help evaporate moisture from the butter, but do not cook for more than about 5 minutes in order to preserve the taste of the butter.

The mixture will appear soft, but it will stiffen when cooled to room temperature, refrigerate after cooling.

Pastry Dough

Dice butter and shortening into approximately 1cm cubes.
Freeze for 15 minutes.

Cream together the fats and the sugar, then adding the egg, and finally combining with the dry ingredients to create a crumble.
This can then be pressed together to form a ball.
Do not knead, to avoid gluten developing and toughening the baked crust.
Press dough into a disc and place in the fridge to rest for 30 minutes.

Shaping Cakes

Precise weights are important to ensure each pastry fits the mould snugly.

Divide pineapple jam filling into portions of 20 grams each, and roll each portion into a ball.

Cooled pineapple jam, weighed into portions and rolled into balls

Divide pastry dough into portions of 25 grams each, and roll each portion into a ball.

Flattening a ball of pastry using a rolling pin

Place a portion of filling into the centre of the flattened dough.

Placing pineapple jam filling into flattened pastry dough

Gently wrap the dough around the filling, pinching away and setting aside excess dough at the top and where the edges meet.

Roll the filled dough between your palms to form a smooth ball.

Place the ball into a metal mould.

Placing rounded pineapple cake into metal mould

Gently press down using your fingers or a small pointed spatula, to ease the dough into the corners of the square mould.

The dough will not quite reach the top of the mould – the pastry will expand when baked in the oven.

Pave over any thin patches and cracks with the excess dough set aside earlier, smoothing the surface with the spatula.

Turn the mould over and repeat on the other side.

Pressing pineapple cake into metal mould,

Place the shaped pastries, all still inside their moulds if have enough moulds otherwise mould free, on a baking sheet.

Chill for 15 minutes.

Bake at 170°C (338°F) in a pre-heated oven for 15 - 20 minutes and turn it around to bake for another 15 minutes or till brown.

Hello Kitty 台湾凤梨酥食谱


660 克新鲜菠萝,去皮去核,去掉“眼睛”

220 克 细砂糖

80 克 无盐黄油


60 克 无盐黄油

40 克 起酥油

40 克 细砂糖

25 克 全脂奶粉

230克 低筋面粉

1茶匙 泡打粉

70 克搅匀的蛋液(约 1个半鸡蛋;可以打 2 个鸡蛋,然后称重并使用 70 克)





过滤约 10 分钟以去除多余的汁液。

将菠萝和糖放入一个足够大的不粘锅中,用中低火煮至大部分水分蒸发,约 30 分钟,保持搅拌。

加入黄油并不断搅拌,直到黄油融化进菠萝中。保持加热以蒸发黄油中的水分,但不要煮超过 5 分钟以保持黄油的味道。混合物目前看起来很软,但冷却到室温后会变硬。在冷却后冷藏。


将黄油切成约 1 厘米的方块,冷冻 15 分钟。

将油脂和糖搅拌在一起,加入鸡蛋,再与干料混合制成碎屑。然后将它们压在一起形成一个球。记住不要揉面,以免产生面筋并使烤面包皮变硬。将面团压成圆盘状,放入冰箱静置 30 分钟。



将冷却后的菠萝果酱馅分成每份 20 克的份,然后将每份卷成一个球。

将糕点面团均分为每份 25 克,将每份滚成球形。











将成型的糕点放在烤盘上,冷却 15 分钟。

在预热过的烤箱中以 170°C (338°F) 烘烤 15 - 20 分钟,然后将其翻转再烘烤 15 分钟或直至变成褐色。
Thank you Mama Chen! 谢谢陈妈妈︎