Name: Pineapple Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 (1800g after peeling) pineapple; 80g maltose; 20g butter; 20g Sugar; 240g Low-gluten flour; 4 yolk; 35g Almond powder; 50g Powdered sugar; 2g salt; 30g milk powder

Pineapple Cake

1. I bought 4 pineapples, large and small, peeled and cut into pieces, exactly 1800 grams.

2. Put it into the wall-breaking machine in batches. Since the wall-breaking machine is too delicate, I want to retain more pulp fiber. Therefore, I only spent a few seconds. It is better to use a food processor.

3. This is the effect of the treatment, and some small pulp particles are deliberately retained.

4. Use a strainer to filter the pineapple to filter out the water, and try to dry it as much as possible, so as to save the time for frying. If you use gauze to squeeze out the water, the pineapple water can be drunk directly.

5. Now start to fry the pineapple. Choose a non-stick pan, put the pineapple in a low heat and stir fry with a spoon.

6. When the water is slightly dry, add maltose and continue to stir fry.

7. After sautéing the pineapple slightly dry, add butter and stir fry again.

8. The color turns yellow slowly, the water is dried up, add sugar, continue to fry the stuffing, fry until the color is slightly caramel-colored, try to fry the stuffing dry a little bit without sticking the pan.

9. Cool the pineapple filling and put it in the refrigerator for later use.

10. Take a French Baker glass egg beater, cut the butter to soften it, and add powdered sugar. (The weather is very cold recently. Even if the butter is left at room temperature for one day, it will not reach the state we want. At this time, cut the butter into small pieces, put it in the oven, set 34 degrees for 20 minutes, at this temperature Butter won’t melt, but it can be softened to a well-worn state.)

11. Dispatch until the butter is enlarged and has clear lines.

12. Pour the egg yolk liquid in several times, and beat until fully integrated each time. Choose normal temperature for the eggs.

13. The state after being sent is fluffy and yellow.

14. Sift in low-gluten flour, almond powder, milk powder, and salt, and mix evenly without dry powder.

15. Put the mixed dough in the refrigerator for 1 hour.

16. Prepare the pineapple cake mold. A pineapple cake must be matched with a mold, and a push mold is best.

17. Divide the filling and crust into small balls, 14 grams of filling and 21 grams of crust. The amount of recipe is exactly 26 crusts.

18. Like dumplings, wrap the filling in the skin and slowly close the mouth.

19. Wrap the ball, try not to expose it.

20. Put it into the pineapple cake mold and gently press it with a push mold.

21. Put it in the preheated oven, 170 degrees for 25 minutes, and bake until the surface is golden.

22. After being released from the oven, it can be cooled and demoulded. The outer skin is rich in milk, crisp and scum, the filling is sour and sweet, and the fiber feels full, and it is delicious to cry.