[pineapple Cake with Whole Pineapple Stuffing]

[pineapple Cake with Whole Pineapple Stuffing]

1. Prepare material A;

2. After pineapple is cleaned, the surface water is drained, and the hard core and pulp in the middle are separated;

3. Cut the hard core and the pulp into small pieces, the hard core in the middle may be slightly larger than the pulp;

4. Prepare a filter bag. The finer the mesh, the better. Pour the cut pineapple meat and pineapple core into the filter bag;

5. Squeeze the water as much as possible;

6. Pour the pineapple meat after squeezing the moisture into the pot, add salt and yellow sugar, and heat it over a medium-to-low heat;

7. Stir while heating until the sugar melts and is absorbed by the pineapple flesh, then add maltose;

8. Continue to heat on a medium-to-low heat, and stir fry until the water is dry and the pulp becomes sticky, turn off the heat;

9. After the pulp is completely cooled, take it out and put it in the refrigerator to freeze (not refrigerate);

10. After freezing until hard, divide the filling into small balls, and continue to freeze and store after spheronization. The weight of each ball is about 17g.

11. Prepare the ingredients for making puff pastry (B), sift the low-gluten flour in advance;

12. Mix salt, milk powder and low-gluten flour, and sieve 2 to 3 times. Beat the eggs in advance;

13. Dice the butter and soften at room temperature until the dimple can be easily pressed out with your fingers;

14. First, beat the butter until it is smooth and creamy;

15. Add the powdered sugar, stir with an egg beater, and then continue to beat at high speed until the butter swells in volume, white in color, and light as feathers;

16. Add the egg liquid several times in small amounts, I divided it 5 times;

17. Each time you add egg liquid, you must beat until the egg liquid and butter paste are completely mixed, as shown in the picture;

18. After adding all the egg liquid, the state of the butter paste is still smooth, and the sharp corners can be pulled out;

19. Sift into the powder mixture;

20. Use a spatula to cut and mix until coarse particles without dry powder;

21. Then continue to use the way of lamination to make it into a dough. Wrap the dough in plastic wrap and let it sit for 1 hour or overnight. If the room temperature is high, it can be kept in the refrigerator;

22. Divide the dough into small portions, each about 22g;

23. Take out the frozen filling a few minutes in advance. Take a small dough. Press it into thin slices through the plastic wrap, and put a ball of stuffing;

24. Using the method of making dumplings, wrap the stuffing completely and then knead it into a round shape;

25. Put it into the mold, press the dough slightly harder with the lower part of the palm to fill the mold as much as possible;

26. Make all the pineapple crisp embryo seeds. Preheat the oven 160 degrees in advance;

27. After the preheating is over, put the mold into the oven together with the bakeware, and bake for 20 minutes at 155 degrees for the middle layer. Take out and turn it over, and continue to bake for 5-8 minutes;

28. After the baking is over, immediately take it out of the oven, and after it cools slightly, use a spatula to transfer it to the drying net, and after cooling, it will be demoulded for consumption.

Tips:

1. When making fillings, the hard core in the middle should be processed separately, and you can use a wire grater to wipe the wire first, and then cut it into fines;

2. When squeezing the juice, squeeze out as much pineapple juice as possible, it will save trouble when frying later. The filtered pineapple juice can be drunk directly, it tastes sour and sweet;

3. When frying the fillings, use low heat to fry slowly, being careful not to fry them. After the stuffing is fried, it can be cooled in the pan. Some juice may be precipitated after cooling, so just open the fire again and let it dry;

4. The butter should be sufficiently softened, otherwise it will not be easy to pass. After adding the powdered sugar, do not turn on the whisk, and use the whisk to mix evenly before continuing to beat. This can prevent the powdered sugar from flying everywhere due to high-speed whipping;

5. The egg liquid must be added several times in small amounts, and each time it is necessary to wait until the egg liquid added in the previous time is fully absorbed before adding it again to avoid oil-water separation;

6. After adding the powder mixture, use a spatula to cut and mix until there are no dry powder particles, and then fold it into a dough, being careful not to knead it. The dough may be a little dry at first, it will be easier to operate after a few times;

7. After the dough is ready, let it stand for a while to allow the various materials to fully blend, so that the dough will be more malleable;

8. When filling the stuffing, if there is a broken place, it doesn't matter, just take a small piece of dough and thin it to make up, it will not be visible after baking;

9. The specific baking time is adjusted according to the actual situation of each oven. Bake until the surface of the pineapple cake is colored and there is a continuous rich aroma. In addition, when you bake it in the middle, turn it over with the mold, so that the two sides of the baked pineapple cake are smooth and beautiful.