1. Peel the pineapple, cut into small cubes, squeeze out the moisture with gauze
2. Use a food processor to break the core in the middle and pour it into the pot together
3. Add syrup, rock sugar, butter, and start to stir fry
4. At the beginning, use medium-high heat, and adjust the lemon juice according to the required acidity in the middle and late stages.
5. In the later stage, the dough is formed, and then it is fried on a small fire, and the water is slowly dried to the required level.
6. Keep the prepared pineapple filling in the refrigerator
7. Make meringue, add icing sugar after the butter is softened, and beat until smooth
8. Add egg mixture and stir well
9. Sift in all the powder including salt, mix well
10. After mixing well, cover with plastic wrap and relax for 1 hour
11. Divide the crust and filling according to the weight. Here we use 13g filling and 18g crust. Meringue wraps the filling
12. Press into the mold
13. Put it in the preheated oven and bake the middle layer for about 10 minutes. When the shape is finished, take out the baking tray, turn the molds one by one, continue to put in the oven, bake for 15 minutes until golden brown
14. It can be demoulded after a few minutes after being baked.
Tips:The oven temperature is adjusted according to your own oven,
The pineapple cake mold does not need to be greased, it is easy to demould
