Make Pineapple Cakes for My Daughter
1.
The pineapple is peeled and cored, soaked in light salt water for half an hour, then drained and cut into small pieces.
2.
Peel and seed the winter melon and cut into small pieces.
3.
Put the wax gourd in a basin, pour white sugar and rock sugar in sequence, stir it, and let it stand for half an hour. The wax gourd will be marinated with a lot of water.
4.
Mix the diced pineapple with the diced winter melon and stir well.
5.
After the high heat is boiled, change to medium heat and boil slowly. (Winter melon contains a lot of water, so I didn’t add water to the filling)
6.
Boil the pineapple and winter melon until the diced pineapple and winter melon are ripe and the water in the pot is still at the bottom of the fire.
7.
At this time, use a cooking stick to stir three-quarters of the filling.
8.
Then continue to return the pot to the heat. At this time, the filling is already very thick. Stir fry constantly to prevent the pot from sticking. Stir-fry until it can be held together. When you touch it with a spatula and feel firmness, the filling will be fried.
9.
After cooling, the air can also take away some of the water in the filling, making the pineapple filling easier to shape. Divide it into 15 grams and knead it into a ball.
10.
Add sugar in three portions after the butter has softened at room temperature.
11.
Beat the butter until the color becomes white and the volume becomes larger.
12.
Beat the eggs, add them to the butter in portions, and beat them evenly.
13.
Mix low-gluten flour and milk powder, sift into the basin, cut and mix evenly.
14.
Knead into a smooth dough.
15.
Divide the dough into about 15 grams each and knead into balls.
16.
Flatten the dough and wrap it with pineapple filling.
17.
Slowly push the dough up with both hands to close the dough.
18.
Then arrange it into a spherical shape.
19.
Put the finished embryo into the mold carefully, and press it with the palm to reshape it.
20.
Preheat the oven to 175 degrees, heat up and down, middle and bake for about 15 minutes, take it out. I decided whether to extend or shorten the baking time based on the temper of my own oven, so I extended it for a while until the surface was golden.
21.
It can be demoulded after taking it out to cool down. After demoulding and cooling, keep it sealed for 4 hours before eating. The taste is better.
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