Earthy Pineapple Cake with Soft Outside and Thick Filling

Name: Earthy Pineapple Cake with Soft Outside and Thick Filling
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece pineapple; 50g Yellow sugar; 2 teaspoons maltose; 70g Low-gluten flour; 1 teaspoon milk powder; 60g butter; 1/4 egg; 10g Sugar; A small amount salt

by Ni Ni Er Ann

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I went to Taipei in recent years and found that the price of pineapple cakes has become more and more expensive. I like this kind of soil pineapple cake the most. It should be able to pull out the pineapple shreds when you bite it. The sweet and sour type is moderately sweet and the kind with thin skin and big filling. I like the hot hills very much, but I think his pie crust is a bit thicker, and his pineapple cake is bigger, which is quite full.

Speaking of the hot hills, I remembered that his family has a free try shop in the Raffles Hotel in Singapore. The decoration is very simple, a bit Japanese style. When you go in, you can directly tell the clerk which type of pineapple cake you want to try and what kind of tea you want to go with. Walk into the tropical colonial building of Raffles Hotel, walk through the white corridor, eat a bit of sour pineapple cake, and serve Taiwan’s high mountain Tieguanyin. In that humid and sultry day in Singapore, I feel my heart Calm down. The diners next to him were also whispering, fearing to disturb the peace at the moment. After the trial, thank the waiter with a smile, and then leave silently. It doesn't matter if you don't buy anything.

At this moment, I was holding the tea I made myself and trying the freshly baked pineapple cakes, and I felt that life was also pleasant!

Closer to home! The first time I tried pineapple cakes, I didn't buy any special molds, so maybe they didn't look so good-looking, and maybe each one looked different. So what? The so-called handmade, primitive roughness is what it deserves! Good taste is the right way. I fell in love with it when I tried the first bite, it fully meets my requirements for the taste of pineapple crisp, look at this thin-skinned stuffing. And the fresh one just out of the oven, the crunchy crust after biting it off, is incomparable to any packaged food sold out.

Ingredients

1 piece Pineapple
50g Yellow Sugar
2 teaspoons Maltose
70g Low-gluten Flour
1 teaspoon Milk Powder
60g Butter
1/4 Egg
10g Sugar
A small amount Salt

Earthy Pineapple Cake with Soft Outside and Thick Filling

1. Prepare the filling
-Chop the pineapple pulp: If it is troublesome, you can use a blender to chop it
-Stir-fry the pineapple fruit with sugar and high heat until the water is dry

Earthy Pineapple Cake with Soft Outside and Thick Filling recipe

2. Turn to a small fire. Add maltose and stir-fry until the water is completely rolled and the pineapple is transparent and viscous.

3. From the pan, divide the pineapple into equal parts with a spoon, and put it in the refrigerator for about 30 minutes.

4. Prepare the pie crust
-Cut the butter into small pieces and put it at room temperature: Put your fingers on it and sink into it immediately
-Add butter and sugar at room temperature, use a whisk at medium and high speed until white and fluffy
-Add egg liquid and continue to beat until the egg liquid is absorbed
-Sift in a mixture of low-gluten flour, milk powder and salt. Stir well with a spatula.
-Put it in the refrigerator for about 30 minutes.

5. Pineapple cake
-Take the filling and pie crust out of the refrigerator
-The pie crust is divided into several doughs: it can be kneaded into the palm size, 2-3 mm dough
-Put the dough in the plastic wrap and use a rolling pin to press out a small crust
-Wrap the fillings into the pie crust: similar to the wrapping method of glutinous rice balls.
-Put the wrapped pineapple cake into the mold: I used the silicone mold for cakes directly. You can also put a piece of baking paper in the baking tray and put the pineapple cake directly on it.

6. Grilled
-Preheat the oven to 175 degrees for 10 minutes
-Put the pineapple cake in the middle of the oven at 175 degrees. My oven bake for about 16 minutes.

Tips:
-When preparing the filling, be patient and wait until the pineapple's moisture is collected and dried.
-When preparing the dough: Do not stir or knead the dough vigorously. I just pour the snowflake-shaped noodles on the plastic wrap and squeeze it into a dough.
-When wrapping pineapple cakes: When I made pineapple cakes, the room temperature was about 20 degrees, and because of the temperature of my hands, the butter in the dough would melt easily in my hands, making it very sticky. Pressing the dough in the cling film makes handling easier. Also because the crust is a bit sticky, I always wrap the crust in plastic wrap when filling. After wrapping, you can roll the dough wrapped in plastic wrap on the table, roll it up with plastic wrap and put it in the refrigerator, and then do the next one.
-When baking: Because I use a grill and the silicone mold is very thin, I didn't turn it over in the middle. If you use a baking tray, it is recommended to turn it over in the middle.