👨‍🍳 조리법

1. 1

   Prepare the pineapple filling: Combine diced pineapple and candied winter melon (if using) in a food processor and process until finely textured. Transfer to a wok or large pot and cook over medium-low heat, stirring constantly, for about 60 minutes, or until it forms a very thick, dry paste. Stir in granulated sugar and maltose, and cook for another 10 minutes until the mixture is deep golden and no longer sticky. Let cool completely.

2. 2

   Form the cooled filling into small balls, about 17g each.

3. 3

   Make the pastry dough: In a large bowl, cream together the softened butter and icing sugar until light and fluffy. Beat in the egg yolk and vanilla extract until just combined.

   💡 전문가 팁: Ensure butter is at room temperature for easy creaming.
4. 4

   Sift in the all-purpose flour, almond flour, milk powder, and salt. Mix on low speed or by hand until a cohesive dough forms. Do not overmix.

   💡 전문가 팁: Almond flour adds a nutty flavor and tender texture.
5. 5

   Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

6. 6

   Preheat oven to 320°F (160°C). Line a baking sheet with parchment paper.

7. 7

   Divide the chilled dough into 20-22 equal portions (about 18g each) and roll into balls.

8. 8

   Flatten a dough ball into a disc. Place a pineapple filling ball in the center and carefully wrap the dough around it, sealing completely. Gently roll into a smooth ball.

   💡 전문가 팁: Work quickly to prevent the dough from becoming too soft.
9. 9

   Press the dough-covered filling into a pineapple cake mold (if using) or shape into a small square/rectangle. Place on the prepared baking sheet.

10. 10

    Bake for 15 minutes. Remove from oven, carefully flip the cakes (still in molds if used), and bake for another 10-15 minutes, or until golden brown.

    💡 전문가 팁: Flipping ensures even browning on all sides.
11. 11

    Let the pineapple cakes cool in the molds for a few minutes before transferring them to a wire rack to cool completely.