Baking & Pastry
Taiwanese Pineapple Cake
Servings
26 Servings
Time
120 min
Difficulty
Medium
Ingredients
Ingredients A:
- 100 g margarine
- 100 g Wijsman butter
- 45 g Innova Sugar Powder
Ingredients B:
- 80 g egg yolks
- 8 g Parmesan cheese
- 60 g sweetened condensed milk
Ingredients C:
- 15 g milk powder
- 400 g low-protein flour
Filling:
- Croner Nastar Special, as needed
Instructions
- Mix all Ingredients A until well combined.
- Add Ingredients B and mix until evenly incorporated.
- Add Ingredients C and mix until a uniform dough forms.
- Weigh the dough into 18 g portions and the pineapple filling into 15 g portions.
- Wrap each portion of filling with the dough. Place in a 5 × 3.8 cm mold and press gently to shape.
- Bake with the top heat at 160°C and bottom heat at 180°C for approximately 10 minutes. Flip the cakes and bake for another 10 minutes, or until cooked through and golden brown.
- Note: For every 1 kg of Nastar filling, add 50 g unsalted butter.
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Croner Nastar
Fiber-rich pineapple jam with high fruit content, perfect for pineapple tart (nastar).
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Innova Sugar Powder
Premium powdered sugar for dusting, mixing, or decoration that delivers a smooth and attractive finish.
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