#the 4th Baking Contest and is Love to Eat Festival#pineapple Cake
1.
For the pineapple filling, add 8g of salt to purified water and stir evenly. Peel the pineapple with 1633g, remove the heart and leave the flesh. Cut the flesh into pieces and soak in salt water for five minutes. The pineapple heart is cut into small pieces and pureed by a food processor.
2.
Filter out the brine in the pulp, remove the pulp, move it to a cutting board, and cut into small pieces. Use gauze to filter out the excess juice from the chopped pulp, and set aside 60ml of juice for later use. Drink the rest~.
3.
Prepare 80g red brown sugar, 65g maltose, 17.5g butter, and pulp
4.
Put the pulp into a non-stick pan, add 60lm pineapple juice and pureed pineapple heart, stir fry over medium-low heat; add 80g red brown sugar and stir evenly,
5.
Add 17.5g of butter and stir-fry until the moisture is almost volatilized, add 65g of maltose, and stir-fry until a dough is formed.
6.
After cooling, the fried filling is divided into 12g pieces.
7.
For meringue, prepare 80g low-gluten flour, 12g almond flour, 23g egg yolk, 60g butter, 20g caster sugar, 1g salt, and 12g milk powder.
8.
The butter is diced and softened at room temperature to a state where fingers can be easily inserted.
9.
Whip it slightly, add 20g of caster sugar and beat until even
10.
Add the egg yolks several times and beat them until they are fully integrated before adding the next time.
11.
Add 1g of salt and beat until uniform.
12.
12g almond flour, 80g low-gluten flour, 12g milk powder, mix and sieve twice and add to the butter
13.
Stir and cut evenly to form a dough, don’t over-press.
14.
Divide the puff pastry dough into 17g portions, reunite and set aside.
15.
Take a piece of dough, flatten it with your palm, put in a piece of pineapple filling, use the mouth of a tiger to slowly close the mouth, and reunite. At this time, the oven is preheated up and down to 170 degrees.
16.
Put the tufted pineapple pastry dough into the pineapple pastry mold, flatten it with your hands or a spoon, and then send it to the preheated oven for baking.
17.
Bake and heat up and down at 150 degrees for 25 minutes until the surface is golden.
18.
After cooling, demould, the delicious pineapple cake is ready~
19.
You can eat two or three in one breath.
Tips:
1. How to store the remaining pineapple fillings? Answer: It can be stored for 3 months in a sealed package and frozen.
2. When making the pineapple filling, if you want a good color, you can use rock sugar or fine granulated sugar without adding red brown sugar.
3. The puff pastry, the puff pastry dough is as soft and hard as an earlobe, which is good for filling. The adsorption power of flour is slightly different, and the amount of liquid is increased or decreased according to the state of the flour when making.
4. The cooled pineapple cake can be sealed and stored, and can be consumed within 5 days.
