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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 Finding Healthy Fast Food.

Almost each and every “get healthy” and “weight loss” article you read will tell you to skip the drive through and make all of your meals yourself. This is actually good guidance. But occasionally the last thing you wish to do is prepare a whole supper for yourself and your family. Sometimes just about all you desperately want is to go to the drive through and get home as quickly as possible. There is no reason that you simply shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. This may be possible because plenty of the popular fast food spots making the effort to make their menus better now. Here is how you can eat healthfully when you reach the drive through.

Choose water, juice or maybe milk as a beverage. Drinking a large soda causes hundreds of empty calories into your diet. Usually a single portion of soft drinks is only eight ounces big. That portion typically includes a minimum of a hundred calories and more than a few tablespoons of sugar. Most fast food soft drink sizes start out at twenty ounces. It is most often at least 30 ounces. This means that just ordering a soft drink will add cupfulls of sugar and thousands of empty calories to your diet regime. Water, fruit juice as well as milk, on the other hand, are better choices.

Logic states that that one the simplest way to stay healthy and balanced is to sidestep the drive through and never eat fast food. While, for the most part, this is a good strategy, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Once in a while, letting someone else cook dinner is just what you require. If you ultimately choose healthy things, the remorse usually associated with hitting the drive through shouldn’t be so bad.

We hope you got insight from reading it, now let’s go back to pineapple shortcake recipe. You can cook pineapple shortcake using 19 ingredients and 19 steps. Here is how you do it.

The ingredients needed to prepare Pineapple Shortcake:
  1. Use Fillings:
  2. Get 750 g Pineapple,
  3. You need 1 Inch Cinnamon Stick,
  4. Take 5 Cloves,
  5. Get 1 Star Anise,
  6. Take 40 g Caster Sugar,
  7. You need 40 g Dark Muscovado Sugar,
  8. Use 50 g Maltose Syrup,
  9. Prepare 2 TBSP Coconut Rum,
  10. Get 2 TBSP Desiccated Coconut,
  11. Get Pinch Sea Salt,
  12. Prepare Dough:
  13. You need 125 g Cake Flour,
  14. Use 20 g Caster Sugar,
  15. Use 25 g Egg Lightly Beaten,
  16. Prepare 25 g Milk Powder,
  17. Take Egg Wash, 1 Egg Lightly Beaten + 1 TBSP Water
  18. Provide 1/2 TSP Sea Salt,
  19. You need 125 g Unsalted Butter Softened,
Steps 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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