# Fourth Baking Contest and is Love to Eat Festival# Sakura Pineapple Cake

Name: # Fourth Baking Contest and is Love to Eat Festival# Sakura Pineapple Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs pineapple; 600G Winter melon; 100G Sugar; 60G maltose; 130G butter; 1 egg; 50G milk powder; 180G Low powder; 40G Fine sugar

by Love in fish eyes

4.9 (1)

Favorite

Difficulty

Hard

Time

Serving

The spring flowers are blooming, the cherry blossoms are clustered, and the elegant atmosphere is refreshing, which makes people feel happy at once. There are more fresh fruits and vegetables than in winter. In addition to baskets of delicate strawberries on the street, there are also piles of green and yellow pineapples. It smells fragrant, sweet and sour, and is appetizing to help digestion. The function is more eye-catching.
The pineapple cake has a crispy outer skin and a sweet and sour filling. When making the filling, some winter melon is specially added. When it is boiled, the house is full of fragrance, and the finished product is also full of fiber and particularly soft. In the cookie recipe for the pastry, part of the flour is replaced with milk powder, the finished product is more crispy, and the cherry blossom decoration is not only delicious but also beautiful. "

Ingredients

2 pcs Pineapple
600G Winter Melon
100G Sugar
60G Maltose
130G Butter
1 Egg
50G Milk Powder
180G Low Powder
40G Fine Sugar

# Fourth Baking Contest and is Love to Eat Festival# Sakura Pineapple Cake

1. Prepare the required materials;

# Fourth Baking Contest and is Love to Eat Festival# Sakura Pineapple Cake recipe

2. Remove the hard core and chop the pineapple;

3. Wrap the pineapple meat with gauze to squeeze out the juice, save the pineapple juice for later use;

4. Cut winter melon into small pieces and cook until cooked;

5. Also use gauze to squeeze the winter melon to remove moisture, leaving only the winter melon flesh.

6. Prepare the stuffing: Pour the pineapple juice into a non-stick pan, add sugar and maltose and boil until the sugar dissolves

7. Pour the pineapple and winter melon meat and stir fry repeatedly

8. Stir-fry until the moisture in the pulp is completely dried. This step takes a full 20 minutes

9. Put the filling and let it cool, I weighed it and the total output was 350G

10. Start making meringue: soften the butter and whip with fine sugar

11. Add the beaten egg liquid in portions and beat until the volume becomes larger and fluffy

12. Add milk powder and mix well

13. Add the low powder and mix well

14. Put the material into a dough with disposable gloves, wrap it and wake up for 30 minutes

15. Wake up dough into 20 portions (my average is 22G each)

16. Divide the pineapple and winter melon filling into 20 portions (each portion is nearly 18G). This step can be done in the refrigerator and frozen, making it easier to pack

17. Roll out the pie crust and close the filling

18. Put the mouth down and put it into the mold and press it evenly (it’s easier to put it through the cling film)

19. Soak the cherry blossoms in advance

20. Sakura uses kitchen paper to absorb moisture and sticks it on top of the meringue

21. Preheat the oven and bake the middle layer at 170 degrees for about 25 minutes until the color is golden.

22. Finished product

23. I can’t help but start eating without letting it cool. The fibrous feeling of the filling is so charming

Tips:
The pineapple can be crushed and boiled directly with a food processor. I find it troublesome to cut into small pieces and squeeze it. If you don't like winter melon, don't add it. The other steps are the same. I feel that adding winter melon is more gentle, so I usually add it.
After the finished stuffing is divided into groups, it is better to pack after freezing hard
When making the puff pastry, the butter should be whipped, and the finished product will be more crispy. Bake it overnight until the crust absorbs the aroma of the filling and softens and becomes more flavorful.