It was supposed to be Pineapple Shortcrust Pastry (Pineapple Cake) which is traditional Taiwanese dessert.
Considering that I still have some frozen berry in the frige...so...why not to make Berry flavor? :D
Ingredients:
1. Shortcrust Pastry (30g/pc)
43g unsalted butter
43g Ghee(or unsalted butter)
15g milk powder (or cake flour)
160g Cake flour (low gluten flour)
1 egg
20g icing sugar
20g Parmesan cheese powder (optional)
2. Berry Jam
400g Berry (or any other fruit)
90g Sugar
45g unsalted butter
35g corn powder
Directions:
Filling (Berry Jam)
1. Put corn powder into oven. Bake at 160 degrees C for 10-12 minutes
2. Crush the berry in a saucepan. Add sugar and stir over low heat until the sugar is dissolved.
3. Stir it often until the jam becomes very thickened, about 15~20 min.
4. Add unsalted butter and continue stirring the jam with low heat until big bubbles come out.
5. Add corn powder gradually and stir the jam until it doesn't stick with hand.
6. Remove from heat and allow to cool
Shortcrust Pastry
1. Cream the butter and icing sugar
2. Add Parmesan cheese powder and mild powder. Stir it.
3. Add and stir togerther egg gradually (3 times) with butter mixture.
4. Add sifted cake flour gradually (2 times) and use a rubber spatula to mix the dough
(Do not overmix the dough and develop the gluten. It will taste much better!)
5. Divide the dough into 12 equal portions
Final
1. Divide berry jam into 12 equal portions
2. Flatten the dough with palm. Put the jam inside and wrap the dough
3. Roll and shape the dough into a ball or put the dough into any mold you like
4. Bake the stuffed pastry in a pre-heated oven at 170 degrees C for 10~12 min
5. Turn the pastry over and continue to bake until the pastry turns golden brown (about 10 min)
6. Remove from the oven and let cool down on a wire rack
**It will taste better if store the pastry in room temperature for 1~2 days. The pastry will become soft-,literally meaning "returns oily and soft", and shiny.**
For detail operation, pls refer to Carol's video
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