Taiwanese Pineapple Cake
1.
Cut the pineapple pulp into small cubes;
2.
Peel and flesh the winter melon, and cut into small cubes;
3.
Puree the winter melon and pineapple meat with a food processor;
4.
Put the puree into the pot, add lemon juice, salt, rock sugar and maltose;
5.
Simmer on high heat until it is slightly viscous, then turn to low heat, and stir while cooking until filling: completely dry and non-liquid. Set aside after cooling.
6.
In unsalted butter that has softened to room temperature, add powdered sugar and mix well;
7.
Beat with a whisk until it is puffy and smooth;
8.
Add the beaten eggs in portions and beat them evenly each time before adding the next time;
9.
After the eggs are added, add the milk in portions, and again each time until the butter paste completely absorbs the milk, then add the next time;
10.
After the finish, the butter paste presents this kind of puffy, soft, delicate and shiny white, and the egg beater is scratched and feather-like lines are left;
11.
Add mixed and sieved low-gluten flour, baking soda and milk powder all at once;
12.
Start, grasp and knead into a uniform dough;
13.
Brush the pineapple pastry mold with a layer of melted butter (outside the portion) and place on the baking tray for later use;
14.
, Determine the weight of the pineapple cake according to the size of the mold (the pineapple cake mold is about 40g; I used 30g for the biscuit mold, which is a bit larger and can be smaller), press the crust and filling 2:3 or 3:2 or 1 The ratio of 1:1 weighing and proportioning-my experience: the ratio of 2:3 has thin skins and large fillings, which is a standard, but it is not easy to operate; the ratio of 3:2, thick skins and less fillings, is suitable for people who like to eat skins; The ratio I like is 1:1, the skin filling is equivalent, easy to operate, and suitable for my taste)
15.
Round the dough and put on the filling;
16.
Press the filling core with your right hand, and push the dough evenly on the filling core with your left hand;
17.
Tighten your mouth with a tiger's mouth;
18.
Put it into the mold with the closing mouth facing upwards, and gently flatten it;
19.
It occupies about 2/3 of the mold (this dough has very good bulkiness and will expand after baking), and the side of the dough facing the baking tray is the front side, which will be very flat;
20.
If the mold is not enough or there is no mold at all, you can close the cake base up and flatten it with a spatula. The baked product will not look good and taste the same;
21.
If the filling is left, it’s okay. When the jam is eaten; usually there will be dough left. Throw in a handful of raisins or other dried fruits. Grab them evenly and bake them into biscuits. The taste is first-rate;
22.
Finally, preheat the oven to 150 degrees, put in the dough, and bake for 18 to 20 minutes, and you can see that the surface is slightly yellowed!
