(English & Tiếng Việt) 2 ways to make TAIWANESE PINEAPPLE SHORTCAKES. Printable recipe coming soon on my blog: \r
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* My other COOKIES video tutorials: \r
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1. SAKURA COOKIES: \r
2. COCONUT MACAROONS: \r
3. CHOCOLATE CHIP COOKIES \r
4. DANISH BUTTER COOKIES \r
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* INGREDIENTS\r
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MAKE: 35 cakes (20 gram each) \r
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A. Simple sugar syrup \r
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100 gram sugar \r
100 ml water\r
10 ml lemon juice (dont use lime juice as it can make the sugar bitter)\r
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B. Durian pineapple filling \r
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320 gram pineapple flesh (canned or fresh)\r
260 - 280 gram durian flesh (frozen or fresh) \r
60 gram sugar (can be adjusted to taste) \r
15 - 30 ml simple sugar syrup (from A) \r
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C. Dough - 1st style \r
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70 gram unsalted butter - very soft at room temperature\r
30 gram cream cheese - very soft at room temperature\r
60 gram whipping cream \r
35 gram icing/ powdered sugar (shouldnt be substituted with other types of sugar) \r
1 egg yolk medium sized (18 - 20 gram)\r
145 gram all purpose flour \r
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D. Cookie dough - 2nd style \r
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120 gram unsalted butter - very soft at room temperature\r
35 gram condensed milk (cannot be substituted with sugar)\r
1 egg yolk medium sized (18 - 20 gram)\r
150 gram all purpose flour \r
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* NOTES \r
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1. You can make other types of filling, such as pineapples, carrots, kiwis, wintermelons. Detailed instructions: \r
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2. Use AP flour for this recipe. Cake flour may result in cakes that are too crumbly and fragile while bread flour may give dry and hard dough.\r
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3. Simple sugar syrup can be substituted by corn syrup, maple syrup or maltose. \r
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