1. It is best to marinate half a pineapple with salt for a while, then cut the pineapple into small pieces and put it in a food processor to beat the fruit.
2. Filter with gauze to squeeze out some water so that it can be poured into the pot for a short time.
3. Add crushed rock sugar, I crushed a large piece of rock sugar with a grinder and boil it over medium and low heat until the juice is dry, add maltose and continue stirring
4. Add half of the lemon juice and stir together until the color becomes darker and thicker. Turn off the heat
5. After cooling, knead into balls and set aside to make meringue: After the butter is softened, put in powdered sugar and salt and beat with a whisk
6. Pour in the egg liquid and continue to beat until it is completely blended and beaten to a feathery shape. Mix the low powder and milk powder and sift into the butter paste
7. After mixing well with a rubber spatula, mix into a shortcrust dough. According to the size of the mold, take a dough and knead it into a circle at a ratio of 1:1 between the dough and the filling.
8. Flatten the dough with your hands, put the prepared pineapple filling, place the dough on the tiger’s mouth, and slowly make the pastry wrap the filling
9. Put the mold in the baking tray, put the stuffed dough into the mold, and flatten it by hand. My mold was too few. I tried the moon cake mold. Finally, I found that it would be deformed after baking. Put the pineapple cake together with the mold into the oven. 175 degrees, about 15 minutes, take out the mold, seal it and put it in for 4 hours before eating, the taste is more
Tips:The pineapples have enough moisture after being mashed with a machine, so filter them with gauze to 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 180! So refer to Daren’s recipe for 50% of rock sugar and about 40% of maltose.
