Taiwanese Pineapple Cake

Instructions

1. Prepare the pineapple filling
   In a medium saucepan, combine the chopped pineapple with sugar and maltose (or honey). Cook over medium heat for about 30-40 minutes, stirring frequently until most of the liquid has evaporated. In the last 5 minutes, add cornstarch to thicken. Transfer to a bowl and refrigerate until completely cool.
2. Make the shortbread dough
   In a large bowl, sift together the flour, milk powder, and salt. In a separate bowl, cream the softened butter and powdered sugar until light and fluffy, about 3-4 minutes. Add the egg yolks and vanilla extract, mixing until well combined. Gradually fold in the dry ingredients until a soft dough forms. Cover with plastic wrap and refrigerate for 30 minutes.
3. Shape the cakes
   Preheat oven to 325°F (165°C). Divide the dough into 24 equal portions and the pineapple filling into 12 portions. Take two portions of dough for each cake. Flatten one portion into a round disc, place a portion of pineapple filling in the center, then cover with another flattened disc of dough. Gently seal the edges and shape into a square or rectangle using your hands or a pineapple cake mold.
4. Bake the cakes
   Place the shaped cakes on a baking sheet lined with parchment paper, spacing them about 1 inch apart. Bake for 20-25 minutes until the edges are lightly golden. Allow to cool completely on a wire rack before serving or storing in an airtight container.
5. Check for doneness
   The cakes should be pale with just a hint of gold around the edges. Be careful not to overbake as they can become dry. The texture should remain tender and slightly crumbly, while the filling should be jammy and not too wet.