Craving a delightful treat that’s both delicious and surprisingly easy to make? Look no further than this recipe for Bakery-Style Pineapple Pastry, completely eggless! This recipe delivers the same melt-in-your-mouth texture and vibrant pineapple flavor you'd expect from a professional bakery, but without the fuss of complicated ingredients or techniques. Perfect for any occasion, from a casual afternoon snack to a celebratory gathering, this pastry is sure to impress your family and friends. Imagine the sweet, tangy burst of pineapple encased in a perfectly flaky, buttery crust – a true taste of paradise.
Forget complicated baking procedures! This eggless pineapple pastry recipe simplifies the process, making it accessible to even beginner bakers. We'll guide you through each step, ensuring a successful outcome every time. Ready to embark on this delicious baking journey? Let's dive into the step-by-step instructions below.
Tools Needed
- Mixing Bowls
- Whisk
- Spatula
- Sieve
- Baking Tray
- Parchment Paper
- Offset Spatula
- Oven
- Sharp Knife
- Ruler
- Cake Scraper
Ingredients
- Homemade Dahi (Yogurt)
- Baking Soda
- Superfine Sugar
- Vegetable Oil
- Pineapple Extract: ½ teaspoon
- All-purpose Flour (Maida)
- Baking Powder
- Pineapple Juice
- Canned Pineapples
- Non-dairy Whipped Cream
- Cherries
Step-by-Step Instructions
Step 1. Prepare the Batter
- Combine homemade dahi and baking soda; mix until foamy.
- In a large bowl, combine superfine sugar, vegetable oil, and pineapple extract (or vanilla). Mix well.
- Add the dahi-baking soda mixture to the wet ingredients. Mix.
- Sift in all-purpose flour and baking powder. Gently fold in the dry ingredients.
- Add pineapple juice and mix until combined.
Step 2. Bake and Cool
- Pour batter into a greased and parchment-lined baking tray. Spread evenly.
- Bake at 180°C for 20 minutes.
- Once cooled, trim the edges of the baked cake and cut into three equal sections.
Step 3. Make the Filling and Assemble
- Whip non-dairy whipped cream with pineapple extract until stiff peaks form.
- Chop canned pineapples into small pieces.
- Spread whipped cream on two of the cake sections; add pineapple chunks on top.
- Stack the cake layers, placing the plain cake section on top.
Step 4. Frost and Decorate
- Frost the sides with more whipped cream; decorate with a cake scraper (optional).
- Cut the pastry into individual slices. Decorate with cherries and pineapples.
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- If you don't have pineapple extract, use vanilla extract instead.
- Don't overmix the batter after adding dry ingredients.
- You can use the pineapple syrup to soak the cakes if desired.
Nutrition
- N/A
FAQs
1. Can I use canned pineapple instead of fresh?
Absolutely! Canned pineapple works perfectly well. Just make sure to drain it thoroughly before using to avoid a soggy pastry.
2. How can I store leftover pastries?
Store leftover pastries in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently before serving.
This eggless pineapple pastry recipe proves that delicious treats can be both simple and satisfying. With its vibrant flavor and flaky crust, it's a guaranteed crowd-pleaser, perfect for sharing with loved ones. So, gather your ingredients and get baking – enjoy the sweet success!