1.
First make the pineapple filling, the ingredients in the main ingredient are ready:
Cut the wax gourd, peeled, and cut into small pieces after removing the seeds
2. Use a juicer to squeeze the wax gourd to separate the juice from the residue
3. Discard the winter melon juice, save the winter melon residue for later use
4. After peeling the pineapple, cut it into as small as possible
5. Put the pineapple juice into the juice machine and separate the pineapple juice from the residue.
6. Put the wax gourd residue and pineapple residue, as well as a small amount of pineapple juice, caster sugar, and maltose into the wok. After the high heat is boiled, turn to low heat, and keep stirring until the sugar is completely dissolved.
7. Stir fry slowly over low heat
8. While frying, the water in the pan will gradually decrease and the filling will gradually form
9. Fry until golden brown, the pineapple filling is ready, put the finished pineapple filling in a bowl, and use after cooling
10.
Then start to make the pineapple pastry, the ingredients in the auxiliary materials are ready:
After the butter is softened, add powdered sugar, salt, and beat with a whisk
11. Pour in the beaten eggs
12. Continue to beat until the eggs and butter are completely fused and feathery
13. Mix low-gluten flour and milk powder and sift into the butter
14. Mix well with a rubber spatula to completely mix the powder and butter until there is no dry powder, and the pastry dough is ready
15.
After the puff pastry dough is ready, you can start to wrap the pineapple cake:
This is the first time I have made it, hand-made, 20 grams of pasta with 20 grams of filling, the ratio is 1:1
16. Let go of the dough, squeeze the dough, and put a piece of pineapple filling
17. Place the pastry on the tiger’s mouth and push the pastry with your thumb to make the pastry slowly "climb up" to wrap the filling
18. Put the pineapple cake mold on the baking tray, put the wrapped dough in the mold, flatten the dough with your hands, and set the shape of the dough in the mold
19.
Using this method to make other pineapple cakes, I bought less molds.
Preheat the oven at 175 degrees
20. Put the pineapple cake together with the mold into the preheated oven, middle layer, upper and lower fire, 180 degrees, about 20 minutes (bake until the surface is golden, take it out, and continue to bake until the surface is golden)
21. It can be demoulded after it is taken out and cooled.
22. After demoulding and cooling, wait for the moisture and sugar in the pineapple filling to slowly penetrate into the skin, and then eat it again, the taste will be better~
Tips:The recipe has been changed, it is very convenient to use the juice machine
