Yellow Pineapple-tempting Pineapple Cake
1.
Pineapple meringue is very simple, mainly flour, butter, eggs, milk powder, powdered sugar, a little salt; the filling is troublesome, sugar, maltose, winter melon, pineapple;
2.
Next, we’re going to fry the stuffing. Peel and dice the winter melon.
3.
Boil in hot water
4.
While blanching the winter melon, cut the pineapple into cubes
5.
After dicing, squeeze out the pineapple juice with gauze
6.
Then cut the squeezed pineapple into as small pieces as possible
7.
Chopped pineapple, squeezed juice
8.
At this time, the winter melon is almost ripe. Take out the winter melon, squeeze out the water with gauze, discard the winter melon water, and cut the winter melon into puree.
9.
Then put the winter melon, diced pineapple, pineapple juice, maltose, and sugar into a pot and fry on a low fire until the sugar in the filling is completely melted and golden brown.
10.
The process of frying stuffing is really long. After standing for a long time, the legs are sour. They are fried, golden brown and sticky.
11.
Stir-fried stuffing and let cool, make pineapple meringue, mix the noodles, whip the butter into a feather shape, add eggs, sugar, salt, and beat well. Stir in the flour to form a dough.
12.
Divide the dough and filling into 16 equal parts, prepare the bag, and put it into the mold
13.
Ready to bake in the oven, 180 degrees, 20 minutes, my mold seems a bit big
14.
Some packages were not packaged properly, cracked, and baked
15.
Lay out
Tips:
Don’t rush to eat the ready-made pineapple cakes. Keep it tightly sealed for more than four hours and taste good, because it takes time to combine the filling and the crust.
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