Dairy-Free Taiwanese Pineapple Cake (凤梨酥)

Instructions

1. 1In a large mixing bowl, combine the 1 cup of Vegan Butter and 1/2 cup of Powdered Sugar. Beat with an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
2. 2Add the 1/4 teaspoon of Salt to the creamed mixture. Gradually add the 2 cups of All-Purpose Flour, mixing on low speed until just combined and a soft dough forms; do not overmix.
3. 3Gather the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 30 minutes. Chilling the dough makes it easier to handle and shape.
4. 4While the dough chills, preheat your oven to 175°C. Line a large baking sheet with parchment paper. Once chilled, divide the dough into 24 equal portions.
5. 5Take one portion of dough and roll it into a small ball, then flatten it slightly into a disk. Place about 2 teaspoons of the 1 cup of Pineapple Jam in the center of the dough disk. Carefully bring the edges of the dough together over the jam, pinching them to seal completely, and gently shape it into a small oval.
6. 6Arrange the shaped cakes on the prepared baking sheet, leaving some space between each. Brush the tops of all the cakes with the 1 tablespoon of Vegan Egg Wash. Bake for 25 minutes, or until the tops are golden brown.

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