Pineapple Cake

Pineapple Cake

1. Dice winter melon and marinate with sugar for half an hour.

2. When pickling the winter melon, dice the pineapple.

3. Pour the diced winter melon and pineapple into an enamel pot and cook over medium heat.

4. After a full pot is boiled into half a pot, the winter melon softens into a transparent shape. Beat it with a cooking stick, leaving a quarter of the particles.

5. The finished state, a little grainy porridge.

6. Change to a non-stick pan to speed up the emission of water vapor. When it reaches a viscous state, speed up the stirring and release the hot steam in time, otherwise it is easy to be scalded by the splashed fruit puree.

7. Boil the filling until it forms a dough, and it will have a slight hardness when touched with a spatula.

8. Butter is cut into small pieces, which is easy to soften.

9. After softening, add powdered sugar.

10. After the butter turns white and the volume becomes larger, add the egg liquid in two batches.

11. Beat until the egg and butter are fully integrated.

12. Sift in low powder and milk powder, cut and mix until there is no dry powder.

13. After forming a dough, wrap it in plastic wrap and proof it for 30 minutes.

14. Rectangular mold: 15 grams of filling and 15 grams of skin. Pineapple mold: 18 grams of filling and 18 grams of skin.

15. Press the skin flat and put on the filling.

16. Slowly round up the pineapple crisp embryo like a moon cake, put it into the mold, and fill the embryo with your hands or press the mold.

17. All are done, and the pineapple cake should be baked with the mold.

18. 170°C, middle layer, roast on the front for 15 minutes, turn it over and roast for another 10 minutes. (My oven is not tightly sealed, so it takes a long time)

Tips:

1. I use salted butter in the pineapple pastry ingredients. If you use unsalted butter, add 2 grams of salt to this ratio.
2. I use white granulated sugar for the pineapple cake filling. The finished product has a sour taste. It is better to replace 70 grams of rock sugar.
2. It took me 40 minutes to boil it in an enamel pot to collect the juice in a pan.