Pineapple Teacake Food

TAIWANESE PINEAPPLE CAKES

Steps:

• For the pineapple filling: Put the drained pineapple in a medium saucepan over medium heat. Cook, stirring often, until any remaining liquid has cooked off and the pineapple is almost completely dry, about 12 minutes. Add the granulated sugar, corn syrup, cornstarch and lemon juice. Continue to cook, stirring often, until the sugar dissolves and the mixture is golden brown, very thick and jammy, about 10 minutes. Transfer to a bowl and refrigerate, uncovered, until completely cool, about 1 hour. This can be made up to 24 hours in advance.
• For the pastry dough: Once the pineapple filling is cool, make the dough. Pulse the cake flour, butter, confectioners' sugar, milk powder, custard powder and salt in a food processor until the butter is thoroughly mixed into the flour and the dough is starting to clump together, about 2 minutes. Add the egg yolk, then continue to pulse until a smooth, homogenous dough forms. Scoop the dough into fifteen 1 tablespoon-size pieces, then roll into uniform balls.
• Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment. Spray the inside of each of fifteen 1 1/2-by-2-inch rectangular aluminum molds generously with nonstick cooking spray and place on the prepared baking sheet.
• Divide the cold pineapple filling into fifteen 2 teaspoon-size balls.
• Working one at a time, use a rolling pin to roll one dough ball into a thin round (about 3 inches wide and about 1/8 inch thick) on a piece of parchment lightly dusted with flour. Place one ball of filling in the center of the dough, then shape the dough up and around the filling, pinching the ends to seal. Roll between the palms of your hands to make uniform. Place into one of the greased molds, then gently press so it fills the mold and is level with the top edges. Repeat with the remaining filling and dough until all 15 cakes are formed.
• Bake until the top of each cake is matte and puffed slightly and the bottom is light golden brown, 18 to 20 minutes. Let cool 10 minutes, then carefully press out of the molds. Enjoy warm or transfer to a wire rack to cool completely.

PINEAPPLE TEACAKE

Steps:

• Preheat the oven to 180Celcius (350 Fahrenheit) and grease and flour a 9 inch baking pan.
• Retain 2 tbsp butter, cream the remainder with sugar.
• Beat in the eggs separately, then stir in flour, salt and milk.
• Stir in pineapple pieces.
• Pour the batter into the pan.
• Bake for about 50 minutes.
• While still hot, turn out and spread with reserved butter and sprinkle with a mixture of brown sugar and cinnamon.

PINEAPPLE TEPACHE (WITH VARIATIONS)

Steps:

• Gather the ingredients.
• Combine the water and piloncillo or brown sugar in a pot or 2-quart mason jar. Stir to dissolve the sugar. If you are using piloncillo, it will take longer to dissolve; stir the water occasionally with a wooden spoon and break the piloncillo up as it softens.
• Cut off the crown from the pineapple and discard. Wash the outside of the pineapple with water.
• Peel your pineapple on a cutting board. Cut a slice off the top of the fruit, another slice off the bottom, and then slice the peel off in strips-or use your favorite method, as long as you end up with a peeled pineapple.
• Place the pieces of peel into the pot. Add the stick of cinnamon.
• Cut the fruit of the pineapple into slices or chunks, reserving the fibrous core. Store the fruit for another use.
• Add the core, whole or in chunks, to the pot and stir.
• Cover the pot with a dish towel, and set it on the kitchen counter at room temperature-it should be easily accessible but also out of the way. The towel will keep out any foreign matter while allowing air to reach the mixture, to ensure a successful fermentation.
• After 24 to 36 hours, check your tepache. If you see a bit of frothy white foam on the surface of the water, it's fermenting. You can drink it as is, or let it continue to brew another day or so. If you do not see any white froth, cover the pot again and check it after another 24 hours; the time necessary for fermentation will vary according to the room temperature, ripeness of the pineapple, and other factors.
• Once your tepache has reached the desired level of fermentation, strain out, and discard all the solids.
• Transfer the liquid to a pitcher and refrigerate.
• Before serving, take a test drink. Add more water or sugar to taste; it's not uncommon to dilute with more water.
• Serve over ice, if desired. Enjoy.

PINEAPPLE-SPICED TEA CAKE

Steps:

• Prepare a 12-cup Bundt pan with oil or cooking spray.
• Stir the Key Lime juice and the baking soda into the milk.
• Sift flour and spices together in a separate bowl.
• Mix the chopped nuts together to ensure an even distribution.
• In the mixer, cream the sugar and butter together.
• Add the eggs one at a time to the butter-sugar mixture.
• Add the preserves and vanilla.
• Add the flour-spice mixture and the milk - alternating until all incorporated.
• Fold in the nuts.
• Pour into the prepared Bundt pan and bake in the middle of the 350 oven for 1 hour.
• Remove from oven and let cool for 15 minutes.
• Invert onto a cooling rack and let cool completely.

BEST EVER PINEAPPLE CAKE

Steps:

• Mix all cake ingredients together.
• Grease 9x13" pan.
• Pour in batter.
• Bake at 350 for 40 minutes.
• Mix icing until well blended.
• Ice while still warm.