Pineapple Cake
1.
The winter melon is sliced and cooked in hot water. After the boiled winter melon is cooled, wrap it with gauze and squeeze out the water (to let the winter melon cool down quickly, you can use cold water). Pour away the winter melon water and leave the dehydrated winter melon.
2.
Peel the pineapple and cut into small cubes. Also wrap the cut pineapple with gauze and squeeze out the pineapple juice (reserve for later use). After squeezing the juice, use a knife to chop the diced pineapple into puree. Similarly, chop the dehydrated winter melon into puree.
3.
Pour the winter melon, pineapple, pineapple juice, caster sugar, and maltose into the pot. After the high heat is boiled, turn to low heat. Stir constantly to dissolve the sugar. During the process, the water content of the filling will be reduced, and finally it will form a golden yellow state, then turn off Fire, use a saucer to remove the filling, and let it cool for later use.
4.
After the butter has softened, add powdered sugar and salt, and beat with a whisk. Pour in the beaten eggs and continue to beat until the eggs and butter are completely fused. Mix the low-gluten flour and milk powder and sift into the butter. Use a rubber spatula to mix well and mix until there is no dry powder. The pastry dough is made.
5.
According to the ratio of 2:3, the dough and the filling are kneaded into small rounds. The size can be referred to the picture. The dough is flattened and the filling is placed.
6.
Place the puff pastry on the mouth of one hand, push the puff pastry with the thumb of the other hand, let the puff pastry wrap the filling, then seal the opening of the puff pastry, then gently squeeze the dough with the palm of your hand to look like a moon cake, and then put the pineapple pastry In the middle of the oven, bake at 170°C for 8 minutes, then take out the pineapple pastry and turn it over and bake for another 8 minutes before being out of the box.
7.
The last step: start eating!
Tips:
Food lovers, the sweetheart of two cats.
