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Pineapple Shortcake
Pineapple Shortcake

Before you jump to Pineapple Shortcake recipe, you may want to read this short interesting healthy tips about Treats that offer You Power.

We all know that eating healthy meals can help us truly feel better inside our bodies. If we eat more healthy meals and less of the detrimental ones we generally feel much better. A salad allows us to feel much better than a piece of pizza (physically in any case). This is often a problem, nonetheless, with regards to eating between meals. Shopping for goodies can be a challenge because you have a great number of options. Here are a few healthy snacks that you can use when you need an instant pick me up.

If you’re not sensitive to nuts, try having some almonds! Almonds are often considered a super food since they’re packed full of things that help boost our energy while keeping us healthy. These kinds of nuts have plenty of vitamins E, B2, and manganese. They generally do, however, come with tryptophan-the same enzyme that makes you tired after eating turkey. Having said that, you won’t need a nap after eating and enjoying almonds. Rather, these nuts aid in reducing stress and provide a calming feeling throughout your body. Occasionally eating almonds could even be a mood enhancer!

You will find lots of healthy snacks you can choose that do not involve a lot of preparation or searching. Deciding to live a healthy way of life can be as simple as you want it to be.

We hope you got benefit from reading it, now let’s go back to pineapple shortcake recipe. To make pineapple shortcake you need 19 ingredients and 19 steps. Here is how you achieve that.

The ingredients needed to make Pineapple Shortcake:
  1. Provide Fillings:
  2. Take 750 g Pineapple,
  3. Take 1 Inch Cinnamon Stick,
  4. Get 5 Cloves,
  5. Use 1 Star Anise,
  6. Prepare 40 g Caster Sugar,
  7. Take 40 g Dark Muscovado Sugar,
  8. Use 50 g Maltose Syrup,
  9. Prepare 2 TBSP Coconut Rum,
  10. Prepare 2 TBSP Desiccated Coconut,
  11. Get Pinch Sea Salt,
  12. Get Dough:
  13. Use 125 g Cake Flour,
  14. Prepare 20 g Caster Sugar,
  15. Prepare 25 g Egg Lightly Beaten,
  16. Provide 25 g Milk Powder,
  17. Get Egg Wash, 1 Egg Lightly Beaten + 1 TBSP Water
  18. Use 1/2 TSP Sea Salt,
  19. Take 125 g Unsalted Butter Softened,
Instructions to make Pineapple Shortcake:
  1. Prepare the pineapple jam. - - Peel the pineapple with a sharp chopping knife. - - Divide into 4. - - Separate the core from the pineapple. - - Finely chop the pineapple and core.
  2. Place them on a strainer to drain out excess juices and liquid. - - Set aside for about 15mins. - - You should have 750g worth of chopped pineapples. - - If you do not have the exact weight, calculate and adjust the rest of the ingredients accordingly.
  3. Taste your pineapple before cooking. - - If the pineapple is sweet, use less sugar. - - If the pineapple is tang, use more sugar. - - In a skillet over medium heat, add the chopped pineapple.
  4. Transfer cinnamon, cloves and star anise into an empty tea bag. - - Seal tightly and add into the skillet. - - Saute until aromatic. - - Add in sugar and maltose.
  5. A quick tip. Maltose syrup is difficult to work with at room temperature. After measuring out, transfer to a heat proof bowl and let steam for about 5 mins or until the maltose is liquify.*
  6. Stir well to combine. Stir, stir, stir. - - Continue stirring until the pineapple jam is dry and sticky. It should take about 15 to 20 mins. - - Add in desiccated coconut and coconut rum.
  7. Be careful when adding in the rum, as flame might be ignited in the hot skillet.* - - Continue sauteing until the pineapple jam is slightly caramelized. - - Lastly, add salt. - - Taste and adjust for sweetness and tang.
  8. If it is too sweet, add a squeeze of fresh lemon juice. - - If it is too tang, add more sugar and season lightly with salt. - - Remove from heat. - - Set aside to cool down completely.
  9. On a side note, you can add a cup of water to deglaze the skillet. Bring it up to a simmer. Transfer into a cup. Add in a tea bag. You have a fine pineapple tea.*
  10. While the pineapple mixture is cooling down, prepare the dough. - - In a mixing bowl, sift together cake flour and milk powder. - - Add in salt and stir to combine well. - - In another large mixing bowl, using a fork, cream butter until light and fluffy.
  11. Add in sugar and cream until well combined. - - Add in egg. - - Lightly whisk until the mixture is light and creamy. Whisk, whisk, whisk.
  12. Add 1/3 portion of the flour mixture. - - Using a spatula, fold in the flour mixture into the butter mixture. - - Keep folding until mixture is well combine. - - Repeat this process until all the mixture is combine and come together as a dough.
  13. Transfer onto a cling film. - - Wrap and let it firm up in the fridge for at least 40 mins to an hr. - - After the pineapple jam has cooled down. - - Measure 15g for each portion.
  14. Roll each portion into a ball and place them on a plate. - - Cover with cling film and let it firm up in the fridge at least an hour.
  15. Assemble the shortcake. - - Preheat oven to 170 degrees celsius or 340 fahrenheit. - - Divide the dough in half and place the other half in the fridge until ready to use. - - Measure 15g for each portion.
  16. Roll each portion into balls. - - Follow the above directions and photos in shaping the shortcakes or you can check out my Instagram highlights. - - Note that the butter in the dough will melt very fast. If you find that the dough is difficult to work with, dust some flour, roll into a ball and shape again.
  17. After shaping each shortcake, place them on a baking tray lined with parchment paper. - - Repeat the process until all the shortcakes are shaped. - - Lightly brush the shortcakes with egg wash with a pastry brush.
  18. Wack into the oven and bake for 10 mins. - - Remove from oven and flip the shortcakes. - - It is best to flip the shortcakes with 2 spatula. They are at its most vulnerable stage, so treat them with tender love and care,
  19. Brush with egg wash. - - Wack into the oven and bake for the final 8 to 10 mins or until it is golden yellow. - - Remove from oven and let cool completely before serving. - - The shortcakes taste better the next day.

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