Matcha Pineapple Cake
1.
Bought a pineapple and cut it into small pieces
2.
Put it in a food processor and beat
3.
After finishing, filter out some water with gauze
4.
Pour the squeezed pineapple paste into the pot
5.
Cut the winter melon into small pieces and put them in a food processor to beat
6.
Also squeeze out the winter melon paste
7.
Put the pureed winter melon in the pot, powder the rock sugar with a food processor in advance, then put it in the pureed pineapple and winter melon and cook over low heat
8.
Add maltose and continue to cook on low heat
9.
Add some lemon juice and continue cooking
10.
Boil until the color turns dark, turn off the heat, and after cooling down, you can roll it into a ball
11.
This is the prepared material
12.
Start making meringue: add powdered sugar and salt after the butter is softened
13.
Whisk in a feather shape
14.
Pour in egg liquid and continue to beat until fully integrated
15.
Mix low powder and milk powder into the butter paste
16.
Then sift the matcha powder, or mix it with low powder and sift
17.
After mixing well with a rubber spatula, mix into a shortcrust dough
18.
According to the size of the mold, the ratio of dough to filling is 1:1, take a dough, knead it into a circle and flatten the dough by hand
19.
Put the prepared pineapple filling
20.
Place the dough on the tiger’s mouth and slowly make the pastry wrap the filling
21.
Put the mold in the baking tray, put the stuffed dough into the mold
22.
Flatten it by hand, this is the ready-made pineapple crisp embryo in different molds
23.
Put the pineapple cake with the mold into the oven, 175 degrees, about 15-18 minutes, because the mold has a size, for example: the weight of each in the long direction is 40 grams, and each of the squares is 55 grams, so the weight will be more. Bake for a few minutes
24.
Just take it out of the mold, seal it and put it in for 4 hours before eating, the taste is more
Tips:
1. The pineapple has enough moisture after being processed into puree with a machine. Filter it with gauze and squeeze out some water, otherwise it will take too long to fry! The addition of sugar is not based on the amount of pulp but the fruit puree squeezed through the water. My fruit puree is about 330! So refer to Daren’s recipe for 50% of rock sugar and about 40% of maltose.
2. The components used are different for different molds. I first used pure dough for the experiment, put it in the mold and smoothed it out, weighed it, and then divided it into two, half of the dough and half of the filling.
3. 2/3 of the filling I made is pineapple, 1/3 is winter melon, and the final product is 15 pieces of different sizes.
