Taiwanese pineapple cakes.

Pure pineapple cakes, 10 pieces. Made with No. 17 Golden Diamond pineapples contract-grown locally by farmers in Guandong, Taiwan, with the pineapple pieces retained in the filling. The pastry is made with Dutch anhydrous butter and New Zealand milk powder, with a little Danish cheese powder added for a sweet, non-cloying taste.

Egg-yolk pineapple cakes, 10 pieces.

Made with No. 17 Golden Diamond pineapples contracted from local growers in Nantou, Taiwan, the filling is based on pineapple fibers and wrapped around traditionally cured red-soil salted egg yolk. The yolk has a lightly savory aroma and a soft, tender texture. The pastry skin is made with Dutch anhydrous butter and New Zealand milk powder, with Danish cheese powder added.

Mini pineapple and milk-custard pastries. Introduced in 2018, developed jointly with the brand’s annual spokesperson Feng Xiaoyue. Handcrafted with layered textures; the milk-custard filling is smooth and fragrant, with a refreshing taste that is not overly sweet.

Package name: Chun Pineapple Pastries (醇凤梨酥).

Kuo Yuan Ye pineapple pastry.

Brand: Kuo Yuan Ye

Product: Pineapple pastry

Brand: Kuo Yuan Ye

Brand: Kuo Yuan Ye.

Contents: 10 egg-yolk pineapple pastries.

Package dimensions: 24.4 cm long, 16 cm wide, and 5.6 cm high.

Net weight: 420 g.

Product details: Made with No. 17 Golden Diamond pineapple contracted from farmers in Guanmiao, Tainan. The filling uses a 7:3 ratio of pineapple to winter melon and includes red-clay-cured salted egg yolk. The pastry shell is made with Dutch anhydrous butter and New Zealand milk powder.

Nutrition per 100 g: Energy 1,876 kJ; protein 7.0 g; fat 21.9 g, including 0 g trans fat; carbohydrates 55.7 g; sodium 116 mg.

Golden Award pineapple cakes, 10-piece pack. Dimensions: 24.4 × 16 × 5.6 cm. Net weight: 420 g. Shelf life: 3 months.

Assorted pastry gift box, 6 pieces: 2 each of award-winning pineapple cakes, phoenix-yolk cakes, pure pineapple cakes, and milk-tea cakes.

Dimensions: 25.2 × 11 × 6.3 cm. Net weight: 336 g. Shelf life: 2 months.

Award-winning pineapple cake: Made with No. 17 Golden Diamond pineapples sourced from local contracted farms in Guanmiao, Tainan, with a pineapple and winter-melon filling. The pastry uses Dutch anhydrous butter, New Zealand milk powder, and Danish cheese powder.

Phoenix-yolk cake: Made with No. 17 Golden Diamond pineapples. The filling uses pineapple and winter melon in a 7:3 ratio and encases a traditionally cured salted egg yolk. The pastry uses Dutch anhydrous butter, New Zealand milk powder, and Danish cheese powder.

Pure pineapple cake: Made with No. 17 Golden Diamond pineapples and whole-fruit filling. The pastry uses Dutch anhydrous butter, New Zealand milk powder, and Danish cheese powder.

Milk-tea cake: The milk-tea filling uses Indian black tea and Spanish condensed milk, with pearls.

Nutrition per 100 g: Pure pineapple cake—energy 1699 kJ, protein 3.7 g, fat 13.8 g, trans fat 0.6 g, carbohydrates 66.2 g, sodium 52 mg. Pearl milk-tea cake—energy 1809 kJ, protein 3.5 g, fat 16.9 g, trans fat 0.6 g, carbohydrates 66.1 g, sodium 82 mg.

Kuo Yuan Ye

1867

Kuo family motto: “Make pastries honestly; make food with conscience.”