Fenli-su Pineapple Cakes

Category: Bakery products
Fenli-su Pineapple Cakes

Ingredients

butter (softened) 350g
condensed milk 100g
Wheat flour 510g
egg yolks 2 pcs
----------------
egg yolk 1 PC
milk 1 tbsp. l.
----------------
pineapple jam 700-800g

Cooking method

  • These are essentially pineapple cookies. But all of Taiwan considers it a fanlisu cake (fengli is a pineapple, sous is a shortbread cookie). The cakes have been nicknamed the "golden brick" of the Taiwanese currency because they are popular and are a first-class gift. Tourists from Japan, Hong Kong, Macau, Europe and America take it with them. The appeal of this product is truly amazing!
  • The taste is fascinating! The shell of the cake is crumbly, the filling is sweet, aromatic, but not cloying, has a natural aroma and literally melts in your mouth. I have presented a classic version of the recipe.
  • There are different types of pastries. Most of all, innovation is manifested in the filling. Various manufacturers add cranberries, saffron, red wine, wolfberry, longan to the filling. Some even use hot peppers and spicy XO sauce. And add whole grain wheat, wheat germ, flaxseed, bamboo charcoal to the dough. The shape of the cakes also offers room for imagination: they can be cubic like "little gold bricks", they can take the shape of an old coin, the shape of the island of Taiwan, the shape of a stone for rubbing an ink, a gold medal, a dog bone, majiang game tablets and many others, not less original.
  • I honestly admit that rolling out smooth balls is a jeweler's job. But the time spent will delight you with a gustatory surge.
  • I took the recipe from Sonya: 🔗
  • Prepare pineapple jam in advance Pineapple jam... I advise you not to buy a finished product, but to make it yourself from the pineapple fruit. It is very good if the pineapple is fibrous. This will provide a stable structure at the end and a greater yield in weight. For this recipe, I used 2 small pineapples, the pulp came out after a blender 1kg340g. The finished thick jam turned out to be 900g.
  • Roll on balls of 8g each.
  • Fenli-su Pineapple Cakes
  • Beat the butter in a bowl until fluffy.
  • Add condensed milk and beat. Add the yolks one at a time without stopping the mixer.
  • Fenli-su Pineapple Cakes
  • Sift flour and add to cream. Stir until smooth and not long. There is no need to delay the mixing process. The dough should be soft, not sticky.
  • Prepare 10g portions of dough. Roll a piece into a ball. Roll out with a rolling pin with a diameter of 5 cm.
  • Fenli-su Pineapple Cakes
  • Keep the circle in the palm of your hand. Place a pineapple ball on the dough. Bring the edges of the dough together, wrapping the ball. Press down lightly where cracks have appeared. Roll between your palms into a smooth ball.
  • Fenli-su Pineapple Cakes
  • Make light stripes with the blunt part of the knife.
  • Fenli-su Pineapple Cakes
  • Spread the balls with a brush with an egg-milk mixture.
  • Fenli-su Pineapple Cakes
  • Bake in a preheated oven at 165C with convection (mode: shade top + bottom and fan) 23 min or until golden brown.
  • Allow to cool completely before storing or consuming.
  • Store quietly for 15 days in a box or glass container.
  • Enjoy!
  • Fenli-su Pineapple Cakes

The dish is designed for

100-120pcs

Time for preparing:

3h

Cooking program:

baked goods, oven

National cuisine

China

Scarlett
Another MASTERPIECE !!!!! Everything is so elegant! I haven’t come to my senses yet after the cake with the number eight, but you’ve already made so many different things !!!!! Bravo to the supermaster confectioner !!!!
Tasha
I wish I was a super pastry chef, to be honest. But for this there is still a lot to go through.
Natali06
Natasha, for us you are just a super pastry chef! One can only dream of such a presentation and such a design of recipes! You know, when I look at your works of art, I have only one word, Ukrainian- not reversed! It fully characterizes all your recipes!
Scarlett
Quote: tasha74

I wish I was a super pastry chef, to be honest. But for this there is still a lot to go through.
Yes, much better !!!! We are all here and so in a deep swoon from your creations !!!!!
SanechkaA
beauty right now run and becky and special thanks for the sunny smart photo
chaki2005
It's just some kind of masterpiece !!!!!!!
Aina
Natasha, well, you give it! You make such beauty and so masterfully
Although I drag in bookmarks, I'm afraid to take
Gala
Great! Very painstaking work: they are so small and there are so many of them
And everything is pretty real to repeat ... you can try
Tasha
After such reviews, at least create your own workshop.
I easily got down to work with cookies. Because the recipe is clear and uncomplicated. But as it touched the formation of balls, my husband recalled that, in fact, there are nuts with condensed milk - fast and tasty. I have nothing to do, or what? A lot of children, my beloved husband ... Yes, I encouraged! I did it according to a different recipe with milk in the dough - it turned out not balls, but cakes. It was sad, but very tasty. Since I like to carry it through to the end, I decided to achieve the shape of a real ball. Found a great recipe. First I cooked half a portion. I put them in boxes. So it turned out tasty and aesthetically pleasing. Friends have tried - ordered a little for themselves. So I did 2 more servings. Just the photo session turned out and a bunch of gifts. Beloved took all his words back ... at the expense of nuts with condensed milk.
Sonadora
Quote: tasha74

I wish I was a super pastry chef, to be honest. But for this there is still a lot to go through.
Natasha, with such love, patience, attention, golden hands and a desire to learn new things, simply cannot be otherwise.
Dukhnich Nadezhda
Natasha, I think you can safely open a confectionery shop for the production, including Asian sweets. Asian cuisine is now very popular, there are Japanese and Chinese restaurants and sushi bars all around, but they have absolutely no sweets there. I think you have the same picture. I think this is a big omission, Asian confectionery is amazingly tasty, and no one produces it here. My daughter returned from Hong Kong a couple of weeks ago and is still suffering how delicious everything was there, all kinds of cookies, buns and pies, and you can't buy that from us.
Tasha
Nadia, we should at least open ours ... There are no competitors. But I really like the Japanese direction. I am planning to go to study with Japanese pros. I'm waiting for the recording.
Asia-Pacific confectionery is very different, as are people, though. There are many unfamiliar products and a peculiar technique. I am currently passing one Chinese dessert. It is not given in any way, already three times failure. A simple set of products, but a completely unfamiliar method of layering cakes. While postponing my venture to achieve a result. There must be a secret ... in the oven.
Dukhnich Nadezhda
Quote: tasha74

Nadia, we should at least open ours ... There are no competitors. But I really like the Japanese direction. I am planning to go to study with Japanese pros. I'm waiting for the recording.
Asia-Pacific confectionery is very different, as are people, though. There are many unfamiliar products and a peculiar technique. I am currently passing one Chinese dessert. It is not given in any way, already three times failure. A simple set of products, but a completely unfamiliar method of layering cakes. While postponing my venture to achieve a result. There must be a secret ... in the oven.
Oh, how interesting! Do you want to go to study directly to Japan? I am also in awe of the Japanese and Chinese baking methods and recipes, and of course the flavors. What dessert? Please post a link, I also want to try. Well, or at least read it. I haven't figured out the cookies yet. I significantly improved my gas oven by placing thick ceramic floor tiles there (it is sooo heavy) and now I bake not only bread with it, but also any pastry. Previously, it was impossible to bake pizza in it and the biscuits did not rise well. And now everything is fine. If I bake a biscuit, then I put the silicone mold directly on it.
Tasha
I throw
Dukhnich Nadezhda
Thank you! :
kotyuchok
I was tempted by these very original cookies, thanks to the author, everything is described very clearly, I would not have dared myself, only with the support of the members of Mcooker-enn.tomathouse.com, for me this is a quality mark

First I made the filling, very tasty, you can eat it yourself, and as an option, the filling in bagels-cookies is just super!
And yesterday I made cookies, an interesting dessert, my husband has a sweet tooth, he appreciated that they were like this yesterday, Fenli-su Pineapple Cakes Fenli-su Pineapple Cakes Fenli-su Pineapple Cakes Fenli-su Pineapple Cakes Fenli-su Pineapple Cakes but today no longer Thank you
Tasha
Look !!! What deliciousness it turned out!
Dukhnich Nadezhda
Natasha, once again big, big, thank you very much for the recipe. I baked it late tonight, if tomorrow something remains, I will definitely take a picture. Made a small portion - 30 pieces. On the way, I had another question - what kind of flour is better to put. On trial I made it from a self-rising one, it is with a baking powder. I also have Italian flour type 00, I want to try it out of it too. My daughter really liked the cookies. I feel like I’ll have to bake a very big batch. The combination of pineapple filling and delicate crumbly shell is simply incomparable.
Tasha
The most common flour is suitable without baking powder.
I also did it several times until we were full. Well done!
mur_myau
Oh, what lovely cakes, so sunny. I can imagine how they taste!

Have you met the recipe for crystal taro cake (these are such puff pastries with custard inside)? The main component is yam (taro). Sweet potatoes are often used.
A friend from Hong Kong once brought me, they were round, like pearls in a box, a little less than a tennis ball. Tasty. Puff, but not fatty dough (rice) and cream inside.
Fitted perfectly with green tea. I still remember them.
PS I still have a box, I keep all sorts of little things in it. I can print the composition, but, alas, there is no recipe there.
tinaff
Quote: mur_myau

Oh, what lovely cakes, so sunny. I can imagine how they taste!

Have you met the recipe for crystal taro cake (these are such puff pastries with custard inside)?

Oh, this is for you to Katya Lokum in LJ (lyukum.livejournal.com), there on the right click on the tag tarot - and you will be very happy. A unique person, a unique magazine!
mur_myau
Quote: tinaff
there on the right click on the tarot tag - and you will be very happy
She posted a photo of finished cakes and how to process this taro. But there is no recipe itself.
But I found MK on youtube from a Taiwanese girl. So I will try.
And no quirks with keeping the dough in the refrigerator, according to Turkish delight.
The dough rolls like samsa, practically. I did samsa (my grandmother lived in Kazakhstan and taught).
tinaff
Katya also has a very detailed recipe for the cake itself, she posted it in her previous post, right here 🔗.
There, the dough is really complex, not at all pie-samosa. I still don’t dare to repeat the recipe, but I have already accumulated several authentic ones (from oriental bloggers), and everywhere the dough processing is similar to Katina.
mur_myau
Quote: tinaff
There, the dough is really complex, not at all pie-samosa.
The composition of the test is different.
The principle of lamination is the same as in samsa, in a roll, then put it on one side and roll this spiral. Only in samsa there is one dough and spread with butter, and in moon cakes there are two doughs. As a result, there are layers circles in the finished cakes.

I understood why I could not find the recipe! I searched for the tag "tarot", but it is not marked with it.
Thanks for the link.

I found a recipe similar in technology, but the composition is different. It would be interesting to compare.

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers