Pineapple cake

Overview

Pineapple cake is a famous snack in Taiwan. It has a crispy outer skin and a sweet but not greasy filling. The filling of pineapple cake is not just pineapple. For the taste, winter melon is usually added. This is the way I made the filling this time. Ingredients: Pastry: 160g butter, 100g powdered sugar, 2g salt, 60g egg liquid, 1 egg yolk, 30g milk powder, 300g low-gluten flour. Filling: 940g winter melon meat, 380g pineapple meat, 80g fine sugar, 80g watermelon. Surface brush: appropriate amount of egg liquid and water (egg liquid: water is prepared in a ratio of 1:1)

Tags

• baking
• children
• afternoon tea
• butter
• egg liquid
• egg liquid water
• egg yolk
• low gluten flour
• milk powder
• pineapple meat
• shui ye
• winter melon meat
• fine sugar
• powdered sugar
• salt

Ingredients

Steps

1. 1 Make the filling first: Peel and remove the seeds from the winter melon, then take 940g and slice it into pieces, set aside

   

2. 2 Cut 380g pineapple meat into cubes and set aside

   

3. 3 After the water in the pot boils, add the winter melon slices and cook for about 15 minutes until the winter melon becomes transparent

   

4. 4 Remove the winter melon slices and wring out the water with gauze, leaving the winter melon flesh

   

5. 5 Chop the winter melon meat into puree with a knife and set aside

   

6. 6 Wrap the diced pineapple in gauze and put the squeezed pineapple juice into a small bowl for later use

   

7. 7 Then chop the pineapple meat into puree and set aside

   

8. 8 Pour the chopped winter melon puree and pineapple puree into the pot, then pour in the pineapple juice squeezed out before, and add fine sugar and water syrup

   

9. 9 Stir evenly and heat over low heat, paying attention to stirring

   

10. 10 As time goes by, the amount of water gradually decreases

    

11. 11 In the end, there is almost no soup left and the filling is thick and sticky. Let it cool and set aside

    

12. 12 Next, start making the puff pastry: Beat 60g of egg liquid and 1 egg yolk into a small bowl, mix well and set aside

    

13. 13 Add powdered sugar to the softened butter and mix by hand until roughly uniform

    

14. 14 Then turn on the electric egg beater and beat the butter until it becomes lighter in color and expanded in volume

    

15. 15 Pour in the egg liquid in portions

    

16. 16 Beat evenly; be sure to wait until the egg liquid is completely blended into the butter each time before adding the next time

    

17. 17 Sift in low-gluten flour

    

18. 18 Mix well

    

19. 19 Then bag the dough and put it in the refrigerator for about 1 hour

    

20. 20 Take out the pastry dough and divide it into 12 small pieces of dough, about 20g/portion

    

21. 21 Roll into balls and set aside

    

22. 22 Divide the previously fried pineapple filling into 12 portions, about 25g/portion

    

23. 23 Take a small piece of dough and flatten it, put a portion of filling in the center

    

24. 24 Slowly rub the skin upwards to evenly cover the filling

    

25. 25 Until finally wrapped and sealed

    

26. 26 Place the shaped cake dough into the baking pan one by one, and use a 50g mooncake mold to press out the pattern

    

27. 27 Place the baking sheet into the second level of the oven preheated at 170 degrees and bake for about 15 minutes

    

28. 28 Take it out and let it cool for a while, then brush a thin layer of egg wash on the surface

    

29. 29 Place it in the oven on the second level again and continue baking at 170 degrees for about 10 minutes

    

30. 30 Leave to cool and then store in a sealed container