#柏翠大赛#milky Pineapple Cake

#柏翠大赛#milky Pineapple Cake

1. There are several ways to chop the pineapple meat, depending on how easy it is for everyone. (It can be chopped with bare hands, it takes a long time and is more laborious. It can be broken with a food processor, which saves time, but the taste of the fruit is less fibrous.) I am eager to be clever and buy a small tool for shredder, 5 Around yuan. Shave into shreds and chop again, and it can be cut in about 20 minutes.

2. Use gauze to wring out the water from the chopped pineapple. The filtered juice can be used as a juice, but don’t drink too much at once~

3. The next step is to stir-fry the pineapple cake.

4. First add 150g rock sugar and stir fry

5. When it is dry, add 150g of maltose and continue to stir until the color is like caramel color. Let cool for use

6. The fried pineapple filling is about 500g.

7. Prepare the ingredients and soften the butter at room temperature. Start making pineapple meringue

8. Add 20g of fine sugar to the butter to swell, add the whole egg liquid in 2 times and continue to beat until feathery.

9. Sift and add low-gluten flour and high-gluten flour. Add milk powder and almond powder and stir to form a dough. Cover with plastic wrap and relax for 1 hour.

10. After loosening, divide the puff pastry into 18g each, and sink 15g each

11. The puff pastry is squeezed to pack it up and placed, and covered with plastic wrap.

12. Put it into the mold and flatten it. Leave some space to turn it over when it will turn over. Preheat the oven to 170 degrees. Put it in the middle and bake for 15 minutes, turn it over, and continue to bake for 10-15 minutes. Pay attention to the coloring, don’t burn it~

13. Let it cool and eat it later, it's super delicious!

Tips:

1. If you like a slightly sour taste, you can slightly reduce the sugar. (If you use pineapple to make, you can also reduce some sugar) If the pineapple is more sour, you can add 10g rock sugar and maltose each.
2. Don't leave for too long during the process of frying the pineapple filling. At the beginning, there is a lot of water and you can turn it slowly, and you can't leave it until later.
3. During the baking process, start to bake the pineapple puff pastry for 15-20 minutes to dry out, and the shape is better, turn it over, and bake for 10-15 minutes to form it~
4. It can be sealed and stored at room temperature. No need to put it in the refrigerator. It can be stored for 7 days in summer and half a month in winter~