Pineapple Cake (with Super Simple Way to Wrap Pineapple Cake)
1.
Peeled
2.
Chopped velvet, you can hide it more finely (you can also use cooking machine, wall breaker, etc., but I think the chopped is more delicious)
3.
Winter melon can be peeled, seeded, diced or diced, it is smaller and easier to cook
4.
Boil in the pressure cooker for 5 minutes and it becomes completely transparent. Take it out, or you can boil it to this state.
5.
Rinse with cold water is easier to operate
6.
Chop again, finer
7.
To squeeze out the water, gauze should be used, but when I started to do it, I found that there was no gauze at home. The sieve is not easy to use with gauze, and some can’t be squeezed out. Squeeze it out a bit, and the stuffing will dry faster after a while.
8.
The pineapple is also squeezed out
9.
Pineapple juice
10.
Put granulated sugar and maltose in the pot (you can use a wok or any pot, the larger mouthful of water will evaporate faster
11.
Pour half or 1/3 of the pineapple juice into the pot, not too much
12.
After boiling, turn to low heat to melt the sugar. Pay attention to stirring to prevent it from burning
13.
Pour the pineapple and winter melon filling
14.
Stir-fry dry water on low heat (you can fry and put in the microwave for two to three minutes, the water will evaporate quickly, or you can fry patiently or use the bread machine jam function)
15.
Fry it dry, if it becomes sticky, it's fine, don’t get too wet, let cool and put in the refrigerator
16.
Soften the butter at room temperature (add a little salt to the unsalted butter used)
17.
Add in powdered sugar and beat the butter until it becomes white and swells in volume, then add the egg and beat into a feather shape
18.
Sift in low-gluten flour and milk powder
19.
Use a silicone spatula to mix well, do not use too much force to avoid gluten, put it in the refrigerator for half an hour for better operation
20.
Divide the skin
21.
The super easy way to wrap pineapple cake is here! (I can only pack 2:3 pineapple pastry: skin, this way I can easily pack 1:1 to 3:2!) Take a fresh-keeping bag, round the skin and put it in, flatten it with a rolling pin, and roll it out with a rolling pin.
22.
Put the pineapple filling
23.
Then put the fresh-keeping bag into it easily
24.
carry out! Plastic surgery is enough (a method I found accidentally, because the fresh-keeping bag does not stick to the cake when making the cake!)
25.
Put it into the mold and press it with a small spoon. The small spoon is also low in temperature, so it is more convenient than pressing by hand.
26.
Try to press into every corner
27.
Preheat the oven to 175 degrees, 18 minutes for the middle level
28.
After it’s out of the oven, it can be demoulded when it’s slightly cooler, let it cool, and put it in an airtight container for 4 hours, and it’s more delicious. I left it overnight and eat it the next day
29.
It’s great for afternoon tea! A bite of pineapple cake, a bite of tea, comfortable!
Tips:
Stir-fried stuffing can also be made with a bread machine. It takes a long time, and you need to have enough patience and time! This recipe can make 15 pineapple cakes, which can be increased or decreased proportionally
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