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Pineapple cakes and taro pastries are popular gifts for the Lunar New Year. One second-generation owner of a traditional bakery spent half a year developing a pineapple cake with a creamy salted egg yolk center because he loves Hong Kong-style custard buns. So how does it taste? Let’s find out...

After cutting open this delicate pineapple cake, its creamy salted egg yolk center comes pouring out like a waterfall. The saltiness paired with the sweet and sour of the pineapple makes for a perfect combination. Or you can get this chocolate lava pastry.

It starts by mixing lots of butter to aerate it.

You have to add the egg slowly to emulsify with the butter, intensifying the flavor. Then it’s time for the powdered milk.

When adding the flour, you have to be gentle to avoid losing all the air.

Lee Tien-hung
Owner
Yes, you can’t use too much force. If you mix it too much, it will press out all the air.

These new takes on a classic are the brainchild of the second-generation owner of this traditional bakery. It took him half a year to perfect.

Lee Tien-hung
Owner
I really like Hong Kong-style custard buns. I wondered if we could get the same creamy interior in a traditional Taiwanese pineapple cake. We grind the egg yolk into a powder, then simmer it with maltose and natural butter.

Even though the Lunar New Year falls later this year, orders are piling up in the final two weeks before the holiday as bakers rush to fill them.

Lee Tien-hung
Owner
This year, I’ve noticed that there weren’t as many orders early on. It seems like everyone put it off. Like right now, orders have skyrocketed.

Staffing here has increased by 40% and they’re rotating shifts, but they’re still just barely keeping up with demand ahead of the busy holiday season.

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#bakery #pineapplecake #pastries #saltedeggyolk #LunarNewYear #custardbun #dessert #delicious
#台灣新聞 #TaiwanNews #民視新聞 #FTV新聞 #Taiwan