# Fourth Baking Contest and is Love to Eat Festival#pineapple Cake
1.
Prepare the filling: Peel the wax gourd and cut into slices, boil it in the pot until the wax gourd becomes transparent, then remove it;
2.
Drain the Dongdong slices in cold water, put them in a gauze bag to squeeze the water, and chop the squeezed winter melon into puree for later use;
3.
Remove the hard core in the middle of the pineapple, cut the pulp into small cubes, and put it into a gauze bag to squeeze the moisture;
4.
Keep the squeezed juice in the cooking bowl, chop the pineapple into puree for later use;
5.
Pour pineapple water into the pot, add white sugar to boil over high heat, add maltose and cook while stirring until the maltose melts, add winter melon and pineapple puree;
6.
Stir-fry with a shovel over medium and small heat until the juice is dry and the filling color becomes darker. Turn off the heat, and put the fried filling into the cooking box for later use;
7.
Then make the meringue, the butter is softened at room temperature, add powdered sugar and salt and beat until the volume expands, the color becomes milky white, the eggs are scattered, a small amount is added to the butter paste and beaten until fully integrated, and all the egg liquid is added in portions;
8.
Mix low-gluten flour and powdered sugar and sift it into the whipped butter. Use a spatula to cut and mix evenly (so that the dough will not become gluten). Mix until there is no dry powder and knead it into a shortcrust dough by hand.
9.
How to make pineapple pastry: Take out the pineapple filling, divide into 25g tablets and knead it for later use, and divide the pastry dough into 20g or 25g tablets and knead it for later use;
10.
Take a puff pastry dough and press it into a round piece with the palm of your palm, squeeze the edges evenly, wrap a pineapple filling, slowly close the filling with a tiger's mouth to make a pineapple embryo;
11.
Put the wrapped pineapple embryo into the mold, flatten it gently, preheat the oven to 170 degrees, and bake the middle layer for about 15 minutes.
Tips:
When making winter melon and pineapple fillings, try to squeeze them dry as much as possible. Both of these ingredients have a lot of water, so that the fillings will not be too wet and soft, and the taste will be tough. It is recommended to chop the fillings by hand to taste better.
