Pineapple Cake
1.
Let's make it~~~ La la la~~~ First peel the pineapple that I bought, and then peel off the black pineapple seeds. I am lazy, and let the uncle who sells the pineapple in the morning market help me cut it. . Rinse and set aside
2.
Divide the pineapple into four parts in the middle. Remember to cut the hard part of the pineapple separately (because there is more fiber in the middle, let's deal with it separately)
3.
First take a piece of pineapple meat, finely cut into slices, then cut into shreds, and then cut into small dices lengthwise. (Fresh pineapple is really delicious, so I secretly ate several pieces of pineapple while cutting it. Sorry onz)
4.
Because there are more fibers in the middle, the hard part must be carefully cut separately to prevent the indentation from appearing a rough taste. The same is true, first thinly cut into slices, then cut into silk, and then cut into small dices. This step is to Be patient~~~
5.
Put the cut pineapple meat and the middle part of the pineapple in a container, and we will start to make a fire in a while and boil it.
6.
Find a clean pan, remember to turn on the high heat! Put all the pineapples in the pan and add the fine sugar. At first there will be a lot of pineapple juice coming out, white is anxious, take it slowly, keep turning it, the high heat collects the juice
7.
When the pineapple juice in the pot is almost gone, and the pineapple flesh becomes transparent, add honey (or maltose) and turn it over. The pineapple flesh will become more and more viscous. Use a spatula to turn it over and see the bottom of the pot. If the pineapple meat shows signs of blanching, it means it's okay.
8.
Place the cooked pineapple filling on a plate and spread it out and let it cool for later use.
9.
Next we prepare the meringue. Prepare low-gluten flour, butter, powdered sugar and eggs. Add a teaspoon of salt to the low-gluten flour and stir well.
10.
First soften the butter at room temperature, use a whisk to beat the butter. When the butter is beaten until the color becomes lighter, add the powdered sugar to continue beating. After 2 minutes, add the egg liquid and continue to beat the butter to make the butter separate from the oil and water to the egg The liquid fuse together.
11.
In the process of beating with the egg mixture, add the low-gluten flour one by one, and stop immediately after the fusion, do not stir too much to prevent the flour from becoming vigorous. This is the first dough that is still very sticky, put the dough in a fresh-keeping bag with a spatula Keep in the refrigerator.
12.
When refrigerating the dough, let's divide the filling. At this time, the filling is almost cold. Use a spoon and fork to evenly divide the filling into equal portions, and place them on a clean plate for a while. Easy to operate.
13.
Refrigerate the dough for half an hour and then take it out. At this time, the dough is a bit hard and easy to handle. Roll the dough into a long strip, see how you feel, divide it into equal parts, pick up a dough, and press it on the chopping board. Once, take a filling and put it in the middle. Use the tiger's mouth to slowly close the mouth. After wrapping it, shape it slightly.
14.
Preheat the oven at 180 degrees for ten minutes. Put the wrapped pineapple pastry in the middle of the oven and bake at 180 degrees for 15 minutes.
Tips:
1. Be patient when making the filling in the pan, and keep turning it. If there is maltose, it is better to use maltose. Maltose is harder at room temperature, but now it can be bitten in the microwave for 30 seconds before putting it in the pan;
2. The wrapped pineapple cake can be stored in the refrigerator for 15 minutes before baking, which is easier to shape.
