【pineapple Cake】challenge The Highest Level of Food

【pineapple Cake】challenge The Highest Level of Food

1. Filling ingredients: winter melon (peeled and seeded) 900g pineapple (peeled) 450g caster sugar 60g maltose 60g After peeling the pineapple, cut it into as small as possible.

2. Wrap the cut pineapple with gauze and squeeze out the pineapple juice.

3. After squeezing the juice, put the diced pineapple on the chopping board and chop it into puree with a knife. Don't throw away the squeezed pineapple juice, keep it for later use.

4. Peel and seed the winter melon according to the above method, boil water in a pot, add the winter melon, and cook for about 15 minutes until it is thoroughly cooked. To check if the winter melon is ripe is to see if it becomes transparent.

5. After cooking, quickly put the winter melon chunks into cold water.

6. After the winter melon becomes cold, wrap it with gauze to squeeze out the water. At this time, the winter melon water can be discarded, leaving only the pureed winter melon.

7. Put the pineapple juice, caster sugar, and maltose in a wok. After the high heat is boiled, turn to a low heat, and keep stirring until the sugar is completely dissolved.

8. Pour the mashed winter melon and pineapple into the pot.

9. At this time, turn to low heat and stir fry slowly. As you stir fry, the water in the pan will gradually decrease and the pineapple filling will be formed. Let cool for later use.

10. Pastry ingredients: low-gluten flour 90g whole milk powder 35g butter 75g egg 25g powdered sugar 20g salt 1/4 teaspoon to make the filling of the pineapple crisp, the next step is to make the pastry, after the butter has softened at room temperature, add powdered sugar , Salt, beat with a whisk, add egg liquid, beat until fully integrated and feathery.

11. Then add low-gluten flour and milk powder.

12. Use a spatula to mix well to mix the powder and butter completely.

13. Mix until there is no dry powder, and the shortcrust dough is ready. The finished dough is moist but not sticky.

14. The puff pastry dough is made, and the next step is to wrap the pineapple cake. Weigh the fillings and puff pastry first. The fillings and puff pastry of pineapple cake are weighed in a ratio of 2:3. The pineapple cake I made is 30g each, so I weighed 12 grams of puff pastry and 18 grams of pineapple filling. Look, the weight of the puff pastry is less than the weight of the pineapple filling. In the true sense, the pineapple pastry is thin and large, but this is very challenging for our contractors!

15. Flatten the dough with your hands and place a piece of pineapple filling.

16. Push the puff pastry with your thumb, so that the puff pastry slowly wraps the filling. The technique is similar to the Cantonese mooncakes I made before.

17. Spread baking paper on the baking tray, put the prepared pineapple cake on the baking paper, and shape it with a mold.

18. Use this method to make other pineapple cakes. Put it in the oven at 175 degrees for about 15 minutes, and bake it until the surface is golden. It can be demoulded after it is taken out and cooled. After demoulding and cooling, keep it sealed for 4 hours before eating. The taste is better. This is the same as the oil return of moon cakes. Let the taste warm up and taste better.

Tips:

Tips for Sanni:

1) Making pineapple cakes is really a big project, and I can guess by looking at so many pictures, so I have repeatedly said that if you find it troublesome, don't try it lightly~



2) Anyone who knows pineapple cakes knows that the authentic pineapple cakes are also added with winter melon paste to increase the taste. Winter melon paste has a strong sense of fiber, so this is essential. Also, the winter melon I made Both pureed and pineapple pureed are chopped by hand. I suggest that you use a knife instead of a meat grinder. I feel that the knife has a better taste.



3) The most difficult part of pineapple cake is the step of "wrapping". After all, what we are after is the thinning of the skin and the big filling. The method of wrapping really needs to be more connected. If you really can't make meringue: the filling ratio is 2:3. It is also possible to change it to 1:1.