Pineapple cake

Overview

You can still make pineapple cakes without a pineapple cake mold; are you ready? The friends in Weiyu’s group all wanted to make pineapple cakes, but they all said they didn’t have molds. In order for the friends to get their wish, Weiyu used his unlimited imagination to make this snack that does not require a pineapple cake mold ~ Delicious pineapple cakes, start here ~ This recipe is for 12 pieces

Tags

• baking
• snacks
• spring recipes
• taiwanese snacks
• almond flour
• butter
• egg yolk
• low gluten flour
• maltose
• milk powder
• peeled pineapple
• purified water
• red brown sugar
• fine sugar
• salt

Ingredients

Steps

1. 1 For pineapple filling, add 8g of salt to purified water and mix well. 1633g of peeled pineapple, remove the heart and leave the meat

   

2. 2 Cut the pulp into pieces and soak it in salt water for five minutes. The salt water should cover the pulp. Cut the pineapple heart into small pieces and puree in a food processor until ready to use.

   

3. 3 Drain the brine from the pulp, remove the pulp, transfer to a cutting board, and cut into small pieces. As shown in the picture~

   

4. 4 Use gauze to filter off the excess juice after cutting the pulp into pieces, and set aside 60ml of juice for later use. Drink the rest~

   

5. 5 Prepare 80g of red brown sugar, 65g of maltose, 17.5g of butter, fruit pulp, and 60ml of pineapple juice.

   

6. 6 Put the pulp into a non-stick pan, add 60lm of pineapple juice and pureed pineapple heart, stir-fry over medium-low heat;

   

7. 7 Add 80g red brown sugar and stir-fry evenly

   

8. 8 Add 17.5g of butter and stir-fry until the water is almost evaporated. Add 65g of maltose and stir-fry until it forms a ball.

   

9. 9 After the fried filling is cooled, divide it into 12g pieces.

   

10. 10 For puff pastry, prepare 80g of low-gluten flour, 12g of almond flour, 23g of egg yolk, 60g of butter, 20g of fine sugar, 1g of salt, and 12g of milk powder.

    

11. 11 Dice the butter and soften it at room temperature until it can be inserted easily with your fingers.

    

12. 12 Beat it slightly, add 20g of fine sugar and beat until even

    

13. 13 Add the egg yolks in batches and beat until completely combined.

    

14. 14 Add 1g of salt and beat until smooth.

    

15. 15 Mix 12g almond flour, 80g low-gluten flour, and 12g milk powder, sift twice and add to the butter

    

16. 16 Stir and mix evenly until it forms a ball. Do not over mix.

    

17. 17 Divide the pastry dough into 17g portions, round and set aside.

    

18. 18 Take a piece of dough, flatten it with the palm of your hand, add a pineapple filling, use the tiger's mouth to slowly close the dough, and it's ready to be reunited. At this time, preheat the oven to 170 degrees.

    

19. 19 Put the balls of pineapple pastry dough into the 12-piece mold

    

20. 20 Flatten it with your hands or a spoon and place it in the preheated oven for baking.

    

21. 21 Bake and bake at 150 degrees for 25 minutes until the surface is golden brown.

    

22. 22 After cooling, remove from the mold and the delicious pineapple cake is ready~

    

23. 23 You can eat two or three in one sitting.