Bakers innovate pineapple cake with creamy salted egg center

Bakers innovate pineapple cake with creamy salted egg center

2026-02-10

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.

For more Taiwan news, tune in:
Mon to Fri at 9:30 pm on Channel 152
Tue to Sat at 1 am on Channel 53

#bakery #pineapplecake #pastries #saltedeggyolk #LunarNewYear #custardbun #dessert #delicious

過年伴手禮! 糕餅二代改良鳳凰酥鹹蛋黃內餡"會流心"

2026-02-10

過年應景的伴手禮鳳凰酥、芋頭酥，有糕餅老店第二代，因為喜歡吃港式流沙包，花了半年改良，讓鹹蛋黃變流心，味道如何一起去品嘗。

咬開酥鬆外皮，鹹蛋黃內餡，彷彿瀑布往下流，鹹香滋味和鳳梨酸甜，在口中交織。還有苦甜巧克力，在口中爆漿。

大量奶油經過攪拌，打入大量空氣。

雞蛋得慢慢加才會跟奶油乳化，讓味道更濃愈，奶粉就能登場！

就連加麵粉，也要動作輕柔，小心翼翼就是怕擠壓出空氣。

[[業者李典恆]]
“對，因為我們不能壓得太實，我如果壓得太用力的話，它空氣就被我擠掉了”

傳統糕餅迸出新滋味，這是第二代老闆，接棒後花了半年，研發出來的。

[[業者李典恆]]
“因為我很喜歡吃港式的奶黃包，想說這個流心餡，能不能包到我們台灣傳統的鳳梨酥裡面，把鹹蛋黃先磨成粉，然後我們跟麥芽糖，還有天然奶油去熬煮”

不過，今年過年比較晚，訂單幾乎都壓到年前兩周，也增加業者的趕工壓力。

[[業者李典恆]]
“像今年我觀察到說，前期它比較沒有這麼多訂單，好像都推到後期，像我們目前現在，訂單就暴增”

人力增加40%，還要輪班，才能勉強消化訂單，迎接過年旺季。

更多新聞內容，請鎖定：
民視台灣台（152頻道）週一至週五晚上9:30
民視新聞台（53頻道）週二至週六凌晨1:00

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