Feng Li Su {凤梨酥}

Instructions

Make the Candied Pineapple Filling (Prepare in Advance)

• Wait until the pineapple is perfectly ripe, when it is juicy, sweet and soft.
• Peel it completely, including the eyes.
• Cut the pineapple into bite-size pieces, including the core. When the pineapple is ripe, the core is soft and semi-sweet too. Add them to a food processor and pulse until coarsely chopped.
• Transfer the chopped pineapple to a 12-inch hard-anodized frying pan. Add the sugar and fold it into the pineapple.
• Set the heat to medium-high, cover the pan with a lid and bring it to a boil.
• Reduce the heat to simmer and cook for 30 minutes, fold and mix to ensure even heating every 15 minutes.
• Remove the lid, add the maltose and fold into the pineapple. Fold and mix every 10 minutes or until the mixture thickens and reaches a jam-like, gel consistency. This takes about 30 minutes.
• Remove the candied pineapple from heat and let it cool completely before wrapping. Better make it the day before and store in the refrigerator overnight.

Make the Crust

• Leave egg at the counterop 1 hour prior to warm up the egg to the room temperature.
• Melt the butter in a large glass mixing bowl in the microwave for 30–45 seconds, until softened and partially melted. If using coconut oil, add it to the bowl before microwaving it.
• Add the egg and sugar to the mixing bowl and use a hand-held mixer to beat the mixture until fluffy & creamy.
  
• Fold in the flour and blanched almond flour. Fold continuously until a soft cookie dough forms.
  
• When using coconut oil or avocado oil and the dough feels too dry, add cold water 1 tablespoon at a time until the dough comes together.

Wrap and Press the Pineapple Cakes

• Brush the pastry press generously with avocado oil.
  

• Weigh 30 g of dough using a kitchen scale.
• Roll and knead the dough between your palms.
• Using your dominant thumb, press into the center to create a dent.
• Shape the dough into a cup by rotating it in your left palm while forming the walls with your fingers.
  
• This technique is the same one used for Cantonese mooncakes and Tang Yuan (sweet rice dumplings).
  
• Spoon about 1½ teaspoons of candied pineapple filling into the center. Gently push down to achieve a fuller filling.
  
• Close the dough using your right hand. Gently pinch and seal using the base of your thumb and fingers.
• Roll the filled dough between both hands and shape it into a tall egg form.
  
• Place it on a non-stick baking sheet lined with a non-bleached parchment paper.
• Hover the pastry press over the dough and press down slowly while firmly.
  
• Repeat until all cakes are shaped.
  

Bake Feng Li Su

• Preheat the oven to 375°F.

• Bake for 5 minutes, then reduce the temperature to 350°F.
• Continue baking for 20 minutes, until lightly golden.
• Turn off the oven. Remove the baking sheet from the oven and let it cool on a wire rack.