Pineapple Cake

Name: Pineapple Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 (about 1000g) Pineapple filling; 40g milk powder; 113g butter; Some salt; 300g Low powder; 70g Powdered sugar; 1 piece egg

by COUSS

4.6 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

2

According to legend, pineapple cake originated in the Three Kingdoms period. The pineapple Hokkien pronunciation is also called "wanglai", which symbolizes the meaning of Wangwanglai for descendants. Pineapple is also a tribute commonly used by Taiwanese to worship. Therefore, it is also widely used in contemporary Taiwanese wedding customs and is deeply loved by the public. The filling of pineapple cake is not just pineapple. For taste needs, winter melon is usually added. This kind of taste is already the habit of most people. The crispy skin and the pineapple-flavored filling make each one feel satisfying.

Ingredients

Pineapple Cake

1. Put butter in the mixing bowl and beat with an electric mixer until fluffy and lighter in color

2. Add powdered sugar and salt and mix well

3. Beat the eggs and add and stir well

4. Stir in milk powder and mix well by pressing

5. Sift in low-gluten flour and mix well by pressing. After the dough becomes a dough, put it in the refrigerator to relax for more than half an hour

6. Divide the pineapple filling and dough, 15G/portion of pineapple filling, 21G/portion of dough

7. Wrap the pineapple filling into the dough

8. Put it into the pineapple cake mold, press the surface with your palm a little, then it can be baked in the oven

9. Preheat the oven to 180 degrees, bake for 10 minutes, turn it over, and bake for another 10 minutes

Tips:
Pineapple filling method:
Ingredients: 2 pineapples (about 1000g after peeling), about 1000g winter melon, 350g sugar, 200g maltose
1. Cut the pineapple pulp and winter melon into strips, and use a food processor to shred them.
2. Wash and dry the wok, add the pineapple and winter melon shreds, heat it together with the soup, and stir-fry until cooked and soft. Continue to stir-fry until the water is dry and lumpy. Add sugar and stir-fry until the soup is dry. , And finally add maltose, continue to fry until there is no soup, and the filling can appear silky fiber.
3. Put the fried pineapple filling into a clean oil-free container, cover it and store it in the refrigerator after it has cooled, and store it for 3 months.