Pineapple cake made for my daughter

Overview

My daughter wants to eat pineapple cakes, so if you have the motivation, let’s start! The home-made pineapple cake is not only safe to eat, but the filling is not that sweet, and you can taste the grainy texture of pineapple. The outer skin is crispy and melts in your mouth. Pair it with a cup of Pu'er, so happy!

Tags

• baking
• children
• afternoon tea
• taiwanese snacks
• butter
• egg
• low gluten flour
• pineapple meat
• rock sugar
• white sugar
• whole milk powder
• winter melon meat
• powdered sugar
• salt

Ingredients

Steps

1. 1 Peel and core the pineapple, soak in light salt water for half an hour, drain and cut into small pieces.

   

2. 2 Peel and seed the winter melon and cut into small pieces.

   

3. 3 Put the winter melon into a basin, pour in white sugar and rock sugar in turn, stir it, and let it sit for half an hour. The winter melon will be pickled out of a lot of water.

   

4. 4 Mix the diced pineapple with the pickled winter melon and stir evenly.

   

5. 5 After the fire boils, turn to medium heat and simmer slowly. (Winter melon contains a lot of water, so I didn’t add any more water to the filling)

   

6. 6 Cook until the diced pineapple and winter melon are ripe and the water in the pot is still low, then remove from the heat.

   

7. 7 At this time stir three-quarters of the filling with a cooking stick.

   

8. 8 Then continue to put the pot back on the fire. The filling is already very thick at this time, so you need to stir-fry constantly to prevent the pot from burning. Fry until you can hold it together. When it feels hard when touched with a spatula, the filling is ready.

   

9. 9 After cooling, the air can also take away some of the moisture in the filling, making the pineapple filling easier to shape. Divide into 15g pieces evenly and roll into balls.

   

10. 10 After the butter has softened at room temperature, add the sugar in three batches.

    

11. 11 Beat butter until pale in color and thickened in volume.

    

12. 12 Beat the eggs, add in portions to the butter, and beat well.

    

13. 13 Mix low-gluten flour and milk powder, sift into a bowl and mix evenly.

    

14. 14 Knead into a smooth dough.

    

15. 15 Divide the dough into portions of about 15 grams each and shape into balls.

    

16. 16 Flatten the dough and fill it with pineapple filling.

    

17. 17 Use both hands to slowly push the dough upward to close the dough.

    

18. 18 Then arrange into balls.

    

19. 19 Carefully put the prepared green embryo into the mold and press it with your palm to shape it again.

    

20. 20 Preheat the oven to 175 degrees, put the upper and lower heat on the middle layer, and bake for about 15 minutes. Take it out. Depending on the temperament of your oven, you can decide whether to extend or shorten the baking time. I extended it for a short while and baked it until the surface was golden brown.

    

21. 21 Take it out and let it cool before demolding. After unmolding and cooling, seal and store for 4 hours before eating for a better taste.