A couple of years back, I didn't manage to buy the packaging for the Feng Li Su, so I didn't make it even though my fellow bloggers were all giving it a go.
Thanks to my friend and fellow blogger who gave me these pretty Feng Li Su paper bags, I've finally started work on these delicious treats.
6 packets of Feng Li Su to a box makes a perfect fit. Don't you agree that this is a wonderful gift to receive?
食谱参考： Joceline lyn
份量：皮 30克 / 凤梨馅 17克
Taiwanese Pineapple Shortcakes
Recipe adapted from Joceline Lyn
Recipe source: 鲸鱼老师
10g icing sugar
2 egg yolks, size B
15g cheese powder
180g cake flour
20g milk powder
210g pineapple filling
Proportions: 30g pastry to 17g filling
1. Cream butter and sugar together, then add in egg yolk and cheese powder and mix evenly.
2. Sieve in the cake flour and milk powder, then knead into a pastry dough.
3. Weigh out the dough and fillings according to the proportions given and wrap the filling in the dough, then press them into a mini mooncake mould. Demould and arrange onto a lined baking tray.
4. Bake in a preheated oven at 165°C for 25 minutes or until golden yellow.
5. Allow the Feng Li Su to cool on a rack, then store in an airtight container.
The sweet and sour pineapple filling wrapped in cheesy, buttery pastry; not a bad combination. No wonder it was so famous!
I'm joining Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether 。
Link to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.