Pineapple Cake

Name: Pineapple Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 95g Low-gluten flour; 30g milk powder; 75g butter; 1 egg; 20g Powdered sugar; 1g salt; 1500g Peeled pineapple; 100g crystal sugar; 60g maltose

by Warm sunny

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Inadvertently, the pineapple season has come to an end, and I quickly became nervous and started all kinds of pineapple food. Every year when a large number of pineapples are on the market, I will fry a big pot of pineapple filling, make desserts, make bread... The most essential thing is to make a few boxes of pineapple cakes for my friends. I often talk to my friends about baking molds in my home. Except for chiffon cake molds and toast molds, which can be used frequently, there are not many opportunities to play. Some people can't use it twice a year, including pineapples. Crisp molds. In fact, I personally recommend that home baking enthusiasts make good use of the molds they have on hand, and do not have to pursue the appearance of the baked food to be exactly the same as the traditional one. After all, we are not selling it, as long as the taste is the same. Moreover, it is a waste of space to pile up a cupboard of idle molds in the house. I only have ten traditional pineapple cake molds. If I make a lot of them, it will waste a lot of time to pour these ten molds back and forth. This time I used my family’s twelve molds, first filled a mold with dough and then weighed the weight of the dough, which is basically the same as the brick-shaped pineapple pastry mold. In this way, I can make round pineapple cakes while baking the square pineapple cakes, eliminating the need to add molds and shortening the production time. "

Ingredients

Pineapple Cake

1. Cut the pineapple into pieces and squeeze out the water, mix with rock sugar and put it in the pot. (I prefer the taste of pineapple cake with fruit fiber, and the pineapple pieces are cut larger).

2. Stir-fry on medium heat, and stir-fry until the sugar melts and the moisture decreases and the filling starts to thicken. Reduce the heat.

3. Add maltose and continue to stir fry on low heat.

4. Stir-fry until the filling turns into a golden ball, and let it cool for later use.

5. The butter softens at room temperature.

6. Add sugar and salt and beat with a whisk.

7. Add the beaten eggs in portions.

8. Continue to beat until the eggs and butter are completely integrated.

9. Mix milk powder and low powder.

10. Sift in the butter.

11. Use a spatula to mix evenly and form a smooth dough. (Don’t knead it for too long here, the dough does not have dry flour, and the dough is not crisp enough for kneading for too long).

12. Divide the puff pastry into reunion according to the required amount.

13. Divide the fillings into reunion according to the required amount.

14. Squeeze the puff pastry by hand.

15. Add the pineapple filling.

16. Put the dough in your hand, and use the tiger's mouth with your other hand to push the puff pastry up from the bottom to wrap the filling and seal it.