#aca烤明星大赛#pineapple Cake
1.
First make the filling: peel the wax gourd and remove the seeds, then take 940g slices and set aside
2.
Take 380g pineapple meat and dice, set aside
3.
Bring the water in the pot to a boil, add the winter melon slices and cook for about 15 minutes, until the winter melon is transparent
4.
Take out the slices of winter melon, wring out the water with gauze, and leave the flesh of the melon
5.
Chop the winter melon meat into puree with a knife and set aside
6.
The diced pineapple is also wrapped in gauze, and the wringed pineapple juice is placed in a small bowl for later use.
7.
Then chop the pineapple meat into puree and set aside
8.
Pour the chopped winter melon and pineapple puree into the pot, then pour the pineapple juice squeezed out before, and add the fine sugar and water syrup
9.
After stirring evenly, turn on a small fire to heat, pay attention to stirring
10.
As time goes by, the amount of water decreases slowly
11.
In the end, there is almost no soup, and the stuffing is fried until it becomes thick and thick. Let cool and set aside
12.
Next, start to make the meringue: beat 60g of egg liquid and 1 egg yolk into a small bowl, stir well and set aside
13.
Add powdered sugar to the softened butter and stir by hand until roughly uniform
14.
Then turn on the electric whisk, and beat the butter until the color becomes lighter and the volume becomes larger.
15.
Pour the egg liquid in portions
16.
Whisk evenly; pay attention to each time you have to wait until the egg liquid is completely integrated into the butter before adding the next time
17.
Sift in low-gluten flour
18.
Mix well
19.
Then put the dough in a bag and put it in the refrigerator for about 1 hour
20.
Take out the puff pastry dough, divide into 12 small doughs, about 20g/piece
21.
Round up for spare
22.
Divide the fried pineapple filling into 12 portions, about 25g per portion
23.
Take a small dough and flatten it, put a filling in the center
24.
Slowly rub the skin upwards to make it evenly cover the filling
25.
Until the end is wrapped and sealed
26.
Place the shaped cake blanks in the baking tray one by one, and use a 50g moon cake mold to press out the pattern
27.
Put the baking tray into the second level of the oven preheated at 170 degrees and bake for about 15 minutes
28.
Take it out and let it cool and brush a thin layer of egg wash on the surface
29.
Put it in the second level of the oven again and continue to bake at 170 degrees for about 10 minutes
30.
Keep it in a sealed container after being out of the oven
Tips:
1. It is best to chop up the fillings, which will have a better taste;
2. When frying the stuffing, pay attention to heating it on a low fire, and constantly stir and fry;
3. Relatively speaking, the amount of meringue in the recipe will be a lot more, so you can store it in the refrigerator if you don't need it for the time being;
4. In the final baking process, I added a step of brushing the egg liquid water, this is to make the color more beautiful, it is not necessary. .
