Pineapple Cake
1.
Prepare fresh pineapple, peel and slice.
2.
Prepare maltose.
3.
Cut pineapple into small cubes.
4.
Add sugar and cook in a non-stick pan. Small fire throughout.
5.
The state of simmering out the juice.
6.
It gradually thickens.
7.
Add maltose and stir well.
8.
Boil until very thick and turn off the heat when it becomes difficult to turn the shovel.
9.
The pineapple filling is ready. Let cool, put it in a fresh-keeping box, and refrigerate.
10.
The butter softens at room temperature. Put it in a stainless steel basin.
11.
Whisk at medium speed with an electric whisk, add fine sugar when the color becomes lighter.
12.
Continue whipping at medium speed for 2-3 minutes.
13.
Dispense until even and delicate.
14.
Add egg liquid.
15.
Beat until evenly and finely.
16.
Slowly add low-gluten flour and mix well.
17.
Wrap it in plastic wrap and put it in the refrigerator for 1-8 hours. At this time, the dough is sticky, and it will be easier to handle after refrigeration.
18.
When the dough is about to be refrigerated, take out the pineapple filling, weigh it and divide it evenly into 20 portions.
19.
Take out the dough and divide it evenly into 20 equal parts. Take a spheronization. It can be operated with plastic disposable gloves.
20.
Squash.
21.
Add the pineapple filling.
22.
Wrap it round.
23.
Make it into a cylinder and flatten it at both ends. Or it can be made into square, round and other shapes with a mold.
24.
Preheat the oven to 170 degrees in advance.
25.
After everything is done, put it in the oven and bake at 170 degrees for 10 minutes, then gently flip it over and bake for another 5-10 minutes.
26.
The delicious pineapple cake is ready!
27.
Enjoy the beauty!
Tips:
The pineapple filling ingredients can also be added to winter melon, which has another flavor~
