Pineapple cake
Overview
The stuffing fried with pineapple should be considered a fake pineapple cake. It tastes sour and sweet. It is perfect for afternoon tea. This is the moment of leisure time.
Tags
Ingredients
Steps
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Peel and core the pineapple and soak in light salt water for half an hour.
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Use a juicer to squeeze the juice, leaving the residue to fry the stuffing. The juice can be drank or made into popsicles.
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Add maltose and rock sugar to the residue and fry in a non-stick pan.
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Fry until it forms a ball and is slightly moist when picked up, but not too dry.
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Divide into 15g balls and place in the refrigerator.
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Next make the pineapple cake crust. When the butter is softened enough to make fingerprints easily, add salt and fine sugar and mix with a spatula. This way, the butter will be whipped and the fine sugar will not splash.
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Add the butter to the egg mixture in three batches and beat until fluffy.
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Sift in the low-gluten flour and milk powder and mix until there is no dry powder.
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Gently knead the dough into a ball with your hands, wrap it in plastic wrap and refrigerate for 30 minutes.
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Divide the rested dough into 20g balls and shape into balls. Take one and press it flat.
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Add pineapple filling.
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Use the tiger's mouth to slowly pull it up and pinch the closing area tightly.
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Then place it in the mold and flatten it.
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Bake in a preheated oven at 180 degrees for about 25 minutes, turning over and baking for 15 minutes.
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The baked pineapple cake will shrink and release automatically.
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Finished product picture.
