Cheese and Pineapple Crisp

Cheese and Pineapple Crisp

1. Puff pastry ingredients: 200 grams of low-gluten flour, 80 grams of whole milk powder, 170 grams of butter, 15 grams of light cream, 56 grams of eggs, 45 grams of powdered sugar, 1/2 teaspoon of salt (1.25 ml), 20 grams of cheese powder, pineapple Filling ingredients: winter melon peeled and seeded, 900 grams; pineapple peeled, 1000 grams; 60 grams of caster sugar, 60 grams of water and the final filling is about 365 grams, about 30 finished products can be seen from the formula. The ratio is greatly increased compared to the commercially available ratio, so it is very flavorful.
Winter melon is a must. I tried pure pineapple filling. Although pure pineapple filling sounds good, it tastes a little bit sour, which is not particularly good. Therefore, adding winter melon is a must to neutralize the acidity and astringency of the pineapple, and the taste will be better. Winter melon will not affect the taste of pineapple, so you can rest assured

2. First make the pineapple filling:
After the winter melon is peeled and seeded, cut into small pieces. Boil water in a pot, add winter melon and cook for about 15 minutes until it is thoroughly cooked. The water should not be over the winter melon. When the winter melon is boiled until it becomes transparent, it means it is thoroughly cooked.

3. After the boiled winter melon is cooled, wrap it with gauze to squeeze out the water. In order to cool the winter melon quickly, you can use cold water

4. Discard the winter melon water without using it. Place the dehydrated winter melon on the chopping board and chop it into winter melon puree with a knife.

5. After processing the winter melon, start processing the pineapple. My habit is to tear the pineapple into silk by hand, and cut the pineapple into as small dice as possible. After squeezing the juice, put the diced pineapple on the cutting board and chop it into puree with a knife, and the shreds do not need to be chopped again. I prefer to eat a bit of pineapple meat

6. Wrap the cut pineapple with gauze and squeeze out the pineapple juice

7. Put pineapple juice, caster sugar, and maltose syrup into the wok

8. After the high heat is boiled, turn to low heat and keep stirring until the sugar is completely dissolved

9. Pour the mashed winter melon and pineapple into the pot and stir fry slowly over low heat

10. As you fry, the water in the pan will gradually decrease, and the filling will gradually take shape.
Stir fry until golden brown as shown in the picture, and the pineapple filling is ready. Put the prepared pineapple filling out in a bowl and use after cooling. This is the only place where pineapple cakes can boil people, that is, you must reduce the heat slowly, don’t worry

11. Now start making pineapple meringue:
After softening the butter in the meringue ingredients, add powdered sugar and salt, and beat with a whisk

12. Pour the beaten eggs in three times.
Continue to beat until the eggs and butter are completely fused and feathery

13. Then add the whipped cream and beat evenly. If it doesn’t mix well, use the microwave for a few seconds, not too long

14. Mix low-gluten flour and milk powder and sift into the butter.
Mix well with a rubber spatula, mix the powder and butter completely, add the cheese powder

15. Mix until there is no dry powder, and the pastry dough is ready

16. According to the size of the pineapple cake you make, weigh the dough and the filling in a ratio of 1:1.
Each piece of my pineapple cake is 30 grams, 15 grams of skin, 15 grams of filling

17. Flatten the dough with your hands and put a piece of pineapple filling

18. Push the puff pastry with your thumb, so that the puff pastry slowly "climbs up" to wrap the filling. The method of wrapping is the same as wrapping Cantonese mooncakes. After the puff pastry is pushed up, pinch it tightly so that the puff pastry completely wraps the pineapple filling. Because the puff pastry dough is relatively soft and fragile, it is a little difficult to wrap it up, so you need to practice more.

19. Place the pineapple cake mold on the baking tray, and put the wrapped dough into the mold.
Flatten the dough with your hands and shape the dough in the mold.
Use this method to make other pineapple cakes. Put the pineapple cake together with the mold into the oven
Bake at 175 degrees for about 15 minutes until the surface is golden.
It can be demoulded after it is taken out and cooled. After demoulding and cooling, keep it sealed for 4 hours before eating. The taste is better.
The pineapple cake is finished