Cute Pineapple Cake

Name: Cute Pineapple Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g butter; 30g Powdered sugar; 40g Egg liquid; 150g Low-gluten flour; 20g Almond powder; 20g milk powder; 240g Pineapple filling; 1g salt; 1.5g Matcha powder

by Looking for Mimi

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Pineapple cake, one of Taiwan's specialty products on Treasure Island, is well-known. It is small and exquisite, the outer skin is crispy and melts in the mouth, and the filling is mellow and sweet but not greasy. It is deeply loved by the public. Many tourists go to Taiwan to buy a few boxes of pineapple cakes as souvenirs.
Today’s pineapple cakes are very diversified. The fillings are not just pineapples. For some taste needs, winter melon, pineapple, whole grains, pine nuts, salted egg yolks, chestnuts and other fillings are added to make pineapple cakes of various flavors. , Is also very popular. "

Ingredients

Cute Pineapple Cake

1. The butter is softened at room temperature, add icing sugar, and beat until slightly white. Add the egg liquid in portions, and each time you add the egg liquid, you must beat it until it is completely mixed with the butter before adding another egg liquid.

2. Sift in low-gluten flour, almond flour, and salt, stir with a spatula until there is no dry powder, separate out 60 grams of dough and mix with matcha powder. Wrap the original color and green dough with plastic wrap, and chill and relax for 2 hours.

3. Divide the pineapple filling, natural color dough, and green dough into 20 equal portions. The pineapple filling is about 12 grams each, the raw dough is about 15 grams, and the green dough is about 3 grams. Take a raw color dough, put a green dough in the center, and press flat. Turn it over, with the original color facing up, wrap a filling, pinch it tightly, and roll it slightly into a cylindrical shape.

4. Put the dough into the mold and gently flatten it to fill the mold. Place the pressed dough and mold into the baking tray. Use toothpicks and sticks to draw the pineapple pattern.

5. Put it in the preheated oven, heat up and down at 155 degrees, bake the middle layer for about 25 minutes, and the surface can be slightly colored. After baking it out of the oven, let it cool to warm before demoulding, let it cool thoroughly and seal it for storage.

Tips:
This recipe can make 20 pineapple cakes.
Don't over-spend the butter to avoid cracking of the skin.
The ratio of skin filling is 3:2, you can adjust it if you like thin skin and big filling.
Don't press the pattern of pineapple too deeply, otherwise the skin will crack and reveal the stuffing.
After the pineapple cake is baked, let it stand for two or three days, and the skin filling will fully integrate and taste better.