Crispy and Unforgettable---pineapple Cake

Name: Crispy and Unforgettable---pineapple Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Low-gluten flour; 30g egg; 25g milk powder; 50g Powdered sugar; 30g butter; 30g lard; 500g pineapple; 500g Winter melon; 50g Sugar; 50g crystal sugar; 2 to 3g salt

by kiss war girl

4.8 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

With a light bite, the rich pineapple flavor immediately melts in the mouth. The special feature is that it is sweet but not greasy, and the crispy is unforgettable!

The origin of pineapple cake:
According to legend, pineapple cake originated in the Three Kingdoms period. Its pineapple Hokkien pronunciation is also called "Wang Lai", which symbolizes the meaning of "Wang Lai" for children and grandchildren. , So the wedding customs in contemporary Taiwan. "

Crispy and Unforgettable---pineapple Cake

1. The pineapple is peeled and cored, soaked in light salt water for half an hour and then drained and cut into small pieces; winter melon is peeled and seeded, and cut into small pieces.

Crispy and Unforgettable---pineapple Cake recipe

2. Pour the wax gourd, pineapple, sugar, and rock sugar into the pot and mix. After standing for half an hour, the mixed pulp will produce water.

3. Add appropriate amount of water and the pulp can be leveled, and bring to a boil on high heat.

4. Reduce the heat and cook until the winter melon is ripe.

5. Take 3/4 of the fruit material and beat it into a puree with a food processor, then pour it back into the pot and stir-fry slowly over low heat.

6. Stir-fry the fruit until it is dry and can be lumped together; after cooling, divide it into 20g/piece and knead it into a ball.

7. Cut the butter into small pieces and soften with lard at room temperature.

8. Add the powdered sugar in three times and beat with an electric whisk until it becomes white and bulky.

9. Beat the eggs evenly, add them to the powder bowl in portions, and beat them evenly.

10. Mix low-gluten flour and milk powder, sift into the basin, cut and mix evenly.

11. Knead into a shiny dough.

12. Divide the dough into about 20g each and knead into balls.

13. Take one portion and press flat, wrap it with the pineapple filling, round it with the palm of your hand, and place it down.

14. Make several green bodies.

15. Place it in a baking tray and press gently with your hands to arrange into long squares.

16. Preheat the oven to 175 degrees, and cook for 15 minutes.

17. Turn it over and bake for another 3-5 minutes, then color it.

Tips:
Tips:

1. It is best not to use an iron pan to make the filling, otherwise the cooked pineapple filling will turn black.

2. Don't knead too hard to make meringue, it is easy to get tendons.