#aca Fourth Session Baking Contest# Making Pornographic Taiwanese Pineapple Cakes

Name: #aca Fourth Session Baking Contest# Making Pornographic Taiwanese Pineapple Cakes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 320g Low powder; 280g Unsalted butter; 120g Whole milk powder; 2 pcs egg; 50g Powdered sugar; 5g salt; 680g (after wringing out) Pineapple meat; 230g (after wringing out) Winter Melon Meat; 350g maltose; 170g Old rock candy

by Bean Emperor Cook Man

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

In the pineapple season, how can you not make some delicious food for the occasion? Today, I will introduce a traditional Fujian-Taiwan dessert "Pineapple Cake". It is famous for its crispy skin and sweet and sour fillings, and the pineapple fiber can be seen when you eat it. This snack has become a favorite souvenir of many people, but now so many manufacturers can hardly guarantee that they will not buy additives with additives. So if you have time, it's better to do something by yourself. There seems to be another issue to discuss before doing it, and that is whether the raw material is "pineapple" or "pineapple". This problem has plagued many people who have been arguing for a long time. In fact, as long as you figure it out, it's easy to divide. Pineapple is called by many people, and in Fujian and Taiwan, pineapple is called pineapple [as the saying goes, Wanglai]. It is called pineapple because the holes that look like phoenix eyes after peeling off the skin, many people explain how different things are the same. Originally, pineapple and pineapple are the same thing, but they are called differently. After the addition, the pineapple variety was improved and the size was larger, the core was smaller, and the taste was better, forming a thing that was distinguished. This is the difference between the current pineapple and pineapple! "

#aca Fourth Session Baking Contest# Making Pornographic Taiwanese Pineapple Cakes

1. Before making, check whether all the ingredients are present in the same way. The eyes of the pineapple must be cut off to avoid affecting the taste

#aca Fourth Session Baking Contest# Making Pornographic Taiwanese Pineapple Cakes recipe

2. Use a food processor to chop the pineapple at a low speed. Remember to chop the pineapple to retain the fiber of the fruit.

3. Then use the gauze to wring out the water to get the pomace flesh, the original juice is drunk, don't lose it...

4. Peel the winter melon and cut into thin slices for later use

5. Blanch it in boiling water and cook until it is transparent, then remove

6. After the winter melon meat is cold, wring out the water likewise, chop it into fine pieces, pour into it and mix well with the pineapple dregs

7. Use a non-stick pan to fry slowly, fry for a while and add the old rock sugar and maltose. Stir fry until thick and brown

8. When the filling has cooled down, start to make the crust, the butter is fully softened, and powdered sugar is added to lightly whip until light

9. Add eggs and salt and continue beating until combined [preferably one by one]

10. Then sift in the milk powder and low powder and stir evenly to start packaging

11. If you use a square plate, you can put about 20 at a time, so distribute the materials well. My ratio is probably that the skin and the filling are one to one, 15g of the filling and 15g of the skin [I used a small rectangular mold, exactly 30g each]

12. Once the fillings and skins are distributed, you can start packing. When packing, push the skins apart and then pack them. As the filling is softer, it’s a bit slower when wrapping

13. After being wrapped, press into the mold, and preheat the oven 160 degrees in advance. Bake the upper and lower fires for 25 minutes in the middle layer [time and temperature please adjust according to the characteristics of your own oven]