I’ve been away in Vancouver for 11 days and again to doing a locum this and the subsequent 1.5 weeks so haven’t actually had time to bake. However I carved a while out of my afternoon and night to bake some Taiwanese Pineapple truffles for my second time. I’m made enhancements on the final batch I made greater than a yr in the past.
One change was to make the pineapple jam with bolder flavour. The unique recipe instructs one to empty the crushed pineapple, as an alternative I cooked the crushed pineapple with its juices till it grew to become jammy. The flavour is far punchier now. I additionally performed across the the shaping of every cake, treating it a bit extra like a small bun. After filling and pinching every cake closed, I then spun it round on the counter with two arms to tighten the seam on the underside and form the cake in a small cylinder. This then is simpler to put into the mould to compress into the ultimate form. Lastly I added a interval of refrigeration whereas the oven preheats.
General I’m actually happy with the bake, the pineapple flavour is far significantly better and the pastry shell remains to be crumbly.
Makes 18 50 g truffles or 12 75 g truffles
Tools
- Mooncake mould, plunger fashion
Components
Pineapple Filling
- 1 can (14oz or 398 mL) crushed pineapple
- 50 g (⅛ cup) granulated sugar
- 1/4 tsp coarse salt
- 1/2 tsp vanilla extract
- Juice of half a lemon
Pastry
- 150 g (1 1/4 cup) all-purpose flour
- 20 g (2 tbsp) confectioner’s sugar
- 20 g (2 tbsp) tapioca starch
- 1/4 tsp coarse salt
- 113 g (1/2 cup) chilly unsalted butter, reduce into cubes
- 1 giant egg
Directions
Pineapple Filling
- In a medium saucepan, mix the pineapple, granulated sugar, salt, and vanilla extract. Cook dinner over medium warmth, stirring ceaselessly, till thick and caramelized. This may take a while since subsequent time I gained’t drain the crushed pineapple to attempt to get extra flavour out of it. Switch the filling to a heat-proof container and permit to chill fully at room temperature (or refrigerate till able to kind the truffles).
Pastry
- Within the bowl of a meals processor, pulse to mix the flour, confectioners’ sugar, tapioca starch, and salt. Subsequent add the cubes of butter, pulse till sand like. Add egg and pulse till a cohesive dough types.
- Switch the dough to a sheet of plastic wrap, pat right into a 1-inch-thick disc, and tightly wrap. Refrigerate the dough till agency however nonetheless considerably pliable, 30 to 45 minutes.
- Line a big rimmed baking sheet with parchment paper.
- Use a bench scraper to divide the dough into 18 equal-size items (use a digital scale when you’ve got one). Working with one piece at a time, roll the dough right into a clean ball. Place the dough ball on a flippantly floured work floor, gently flatten with the palm of your hand, and roll out to a 3-inch spherical with a dowel rolling pin. Purpose to roll the sides thinner than the middle.
- Place a teaspoon filling within the heart of the dough, pull up the sides, and pinch collectively to seal. Place the crammed cake contained in the pineapple cake mould, seam aspect down, and gently press down with the plunger till it evenly fills the mould. Take away the formed truffles from the mould and place on a parchment lined cookie tray. Repeat till all 18 are on the tray. Switch the pineapple truffles to the fridge and preheat the oven to 350°F.
- As soon as the oven is at 350°F, bake till the truffles are golden brown, 25 to 27 minutes. Switch the sheet to a wire rack and permit the truffles to chill on the sheet for five minutes. Permit the truffles to chill fully on the rack. Benefit from the truffles recent or retailer in an hermetic container for twenty-four hours to permit the shortbread to melt.
Notes
Pineapple truffles could be saved in an hermetic container (a resealable bag works nice) at room temperature for as much as 5 days.
