Fengli Su (Mini Pineapple Tarts)
First, we make the pineapple filling. We peel the pumpkin, remove the seeds, and cut it into very small cubes. This is the step that will add a delicious flavor and a pleasant texture to our dish. After cutting the pumpkin, we boil the cubes in a sufficient amount of water until they become transparent. This step is essential for obtaining a soft and flavorful filling. We drain the pumpkin pieces and let them cool. Next, we cut the pineapple pulp into very small pieces, which we wrap in a cheesecloth. It is important to squeeze the pineapple well in a small bowl to obtain the juice, which we will use later. After obtaining the juice, we chop the squeezed pineapple pieces with a knife to perfectly integrate them into the filling. We return to the pumpkin. We wrap the pumpkin slices in a cheesecloth to squeeze them again. We discard the juice obtained and finely chop the squeezed pumpkin slices to ensure an even distribution of ingredients. In a pan, we put the pineapple juice, sugar, and maltose. After the solution boils, we reduce the heat from high to low and stir until the sugar and maltose are completely dissolved. We add the chopped pineapple and pumpkin to the pan, stirring over low heat until the filling becomes thick and golden. We remove it to a small bowl to cool, ready to be used. Now we prepare to make the dough. We add the powdered sugar and salt to the melted butter. It is essential that the butter is not liquid but melted to achieve a fluffy texture. We beat the butter with a mixer until it becomes white and fluffy. We gradually add the beaten eggs, continuing to mix to maintain the fluffy consistency. It is important to add the remaining eggs only after the previous ones have been completely absorbed. We sift the flour with the milk powder over the beaten butter and mix to form a homogeneous dough. Once the dough is ready, we cut it into nine pieces, each weighing about 12 grams. We also divide the filling into nine parts, each about 18 grams. In the baking tray, we place a layer of aluminum foil, on which we arrange nine cookie molds. We form balls from the dough with our palms, which we flatten into thin slices. We place a portion of filling on the dough sheet and wrap it into a mini cake, which we put into a cookie mold, gently pressing the mixture to give it a uniform shape. We do the same with the other eight mini cakes. After we finish all the mini cakes, we place the tray in the preheated oven at 175 degrees on the middle rack. We bake for about 15 minutes. When the surface of the mini cakes turns golden, we can take the tray out of the oven. After the mini cakes have cooled, we remove the molds, and our delicious pastries are ready to be enjoyed. These mini cakes with pineapple and pumpkin filling are perfect for any occasion and will surely impress everyone who tastes them.
Ingredients
- For 9 pieces of Fengli Su: Dough composition: 45 g cake flour
- 17 g whole milk powder
- 37 g unsalted butter
- 13 g eggs
- 10 g powdered sugar
- 1/8 teaspoon (0.6 g) salt. Filling composition: 450 g dong gua pumpkin (a type of pumpkin with brown skin) amount remaining after removing the skin and seeds
- 225 g pineapple pulp
- 30 g sugar
- 30 g maltose.
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