Milky pineapple cake

Overview

I bought a few pineapples and finally ripened them. I cut one and ate it, and saved the other four to make pineapple cakes. This was my first time making them. I feel that it is not as soft and soft as the bought one, but my colleague likes it very much and says it is much more delicious than the bought one. The filling is sour and sweet, and the crispy skin is more fragrant.

Tags

Ingredients

Steps

  1. Prepare the required materials

  2. Peel the pineapple and cut into small pieces

  3. After washing, cut into small cubes, add 30G sugar and marinate for half an hour

  4. Pour the marinated diced pineapple with juice into a non-stick pan and cook

  5. When the pineapple meat softens, crush it with a spatula, add maltose and stir-fry

  6. Fry until the water in the pineapple dries up and forms a ball. I finally added some grated coconut together. Take out and let cool for later use

  7. Make the crust: Mix softened butter and caster sugar

  8. Beat the butter with an electric mixer until it becomes white and thickened

  9. Add the beaten egg liquid three times again and mix evenly. Beat the egg liquid evenly each time before adding it. Do not let the oil and water separate

  10. The beaten butter and egg mixture is fluffy, smooth and delicate

  11. Add cake flour and milk powder

  12. Use a scraper to mix the ingredients into a dough. Do not mix too much to prevent the flour from becoming glutenous. Then let it rest for 20 minutes

  13. Divide the cooled pineapple filling and rested dough into small portions

  14. Wrap the pineapple filling in a dough ball, then put it into the pineapple cake mold and press it into shape with your palms

  15. Make the pineapple puff pastry in turn and place it on the baking sheet

  16. Bake in the middle rack of the oven at 180 degrees for about 15 minutes until golden brown

  17. Take it out and let it cool before demolding. It will taste better after being sealed and placed for 4 hours.