Pure Pineapple (pineapple) Filling

Name: Pure Pineapple (pineapple) Filling
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g pineapple; 50g crystal sugar; 40g Corn syrup; 10g butter; 1 set Cooking machine; 1 piece Flour sieve

by Dark blue millet porridge

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

It is April to May, which is the ripening season of pineapple (pineapple) spring fruit. We can develop many kinds of pineapple (pineapple) delicacies. Today we are making pure pineapple (pineapple) fillings, that is, fillings with pure pineapple taste without adding any other ingredients. The qualified pineapple fillings can see fiber, drawing, full of aroma, sweet with sour taste, and taste. Full-bodied. Those who like to add winter melon paste can add it by themselves!

Pineapple is rich in nutrients, and its ingredients include carbohydrates, protein, fat, vitamin A, B1.B2.C, proteolytic enzymes, calcium, phosphorus, iron, organic acids, niacin, etc., with the highest content of vitamin C.

Pineapple is sweet, slightly sour, and slightly cold in nature. It has the effects of clearing heat and relieving heat, promoting body fluids and quenching thirst, and promoting urination. It can be used for summer heat, body heat, polydipsia, abdominal suffocation, indigestion, difficulty in urination, dizziness, etc. disease.

And in the juice, it also contains an enzyme similar to the gastric fluid, which can break down protein and help digestion. Delicious pineapple, this fruit can not only lose weight, but also has different effects on health.

Ingredients

Pure Pineapple (pineapple) Filling

1. Peel the pineapple, cut off the pineapple head and pineapple root, clean, divide into two, and remove the pineapple core;

Pure Pineapple (pineapple) Filling recipe

2. Cut the pineapple into pieces, and use a food processor to beat them in stages. You don’t need to break them too much. It takes about 10 seconds. This makes it more fibrous to eat;

3. Use a sieve to filter out the pineapple juice and try to dry it, so that the time for frying will be much shorter;

4. Prepare 50 grams of rock sugar, 40 grams of corn syrup, and 10 grams of butter;

5. Then put the filtered pineapple paste into a non-stick pan and cook at medium to low heat, and cook without a spatula at first;

6. After cooking for a while, the pineapple changes color and the moisture content is much less;

7. Put 50 grams of rock sugar, 40 grams of corn syrup, and 10 grams of butter into the pot to melt, taste a little bit to try the taste first (the sweetness of each pineapple is different, adjust to the sweetness you think is suitable);

8. The pureed pineapple gradually dries and the color becomes darker. Many recipes use maltose. I use corn syrup here, which retains the natural color of pineapple as much as possible, and the finished product is more translucent;

9. Turn off the heat until it finally dries, and the filling is soft and hard enough;

10. After cooling, put it in the freezer and put it in the refrigerator. When you need to use the pineapple (pineapple) filling, you can take it out of the refrigerator in advance.

Tips:
1. You can taste the pineapple filling when you fry it. When it feels a little sour, the sugar content is ok, so that the cooling filling will have moderate sweetness;

2. Don't throw away the filtered pineapple juice! It can be drunk directly, or it can be made into popsicles, smoothies or something!