Bread & Pastries/Tender Pineapple cakes
Firs of all, i am quite grateful for your help.
I have been trying to bake those Taiwanese Pineapple Cakes. i have trialed them a couple times. they taste great but the problem is they break too often in the oven and are too cripy/flaky.
My recipe is:
Maida Flour - 500gm
Yolk - 4eggs
Sugar Powder 100gm
Corn Flour 100gm
How do i make them more tender (so i can eat them without them falling all over me) and also not break or crack. Is it the fat/gluten/...?
I live in India, All Purpose flour is not very easy to find, and butter not economical. The maida flour(bleached wheat flour from endosperm) has 9.5% gluten, the margarine had 80% fat.
Also how should i go about if i want to bake eggless.
I think your main problem is the corn flour...this is more like corn bread than a cake. And yes...you probably don't have the gluten necessary to hold this "cake" together!
With regard to butter...I don't mind the margarine so much...but the flour is the main problem as I see it.
Have you tried ordering all purpose from someone like http://www.kingarthurflour.com/
Taiwanese Pineapple Cakes
For the pineapple jam:
1 medium pineapple (about 450g of edible pineapple), chopped finely
1/4 cup (60g) caster sugar
scant 1/4 cup (60g) golden syrup
1 tsp cornstarch + 1 tsp water, mixed into a slurry
For the dough:
1 stick (113g) salted butter
1/4 cup (55g) shortening
1/2 cup (65g) confectioners sugar
2 large eggs
1 1/2 cups (210g) all purpose flour
1/4 cup (35g) corn starch
1/4 tsp (1g) baking soda