Confession assist artifact——Black pineapple (crispy)
Overview
In Cantonese, the pronunciation of "I like you" is somewhat similar to black pineapple, so this is the origin of this black pineapple cake. By chance, I came across Phoenix cake, which is a pineapple cake with salted egg yolk, so I upgraded the pineapple cake to Phoenix cake! Very suitable for expressing your love for your boyfriend!
Tags
Ingredients
Steps
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Before making Phoenix Cake, soak the salted egg yolks in oil overnight.
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Make the phoenix dumpling first. I bought a whole chopped pineapple directly from the supermarket. I washed it and put it in a blender and blended it into a semi-pure form. No need to add water.
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When stirring, you don’t need to stir very finely. Leaving a little pulp in it will give a better taste. The whipped pineapple puree comes with juice. Pass it through a fine mesh first to filter out the juice and make the pineapple puree dry, making it easier for the filling to dry out.
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Pour the pineapple puree into a non-stick pan, add rock sugar and corn syrup, and stir-fry constantly. Remember to stir-fry constantly to avoid sticking to the pan and frying. The reference time is about 15 minutes.
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Fried pineapple filling.
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Spray the salted egg yolk with white wine and bake in the middle rack of the oven at 170°C for 10 minutes. In order to allocate time reasonably, you can also complete this step before pouring the pineapple puree into the non-stick pan.
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Chop the roasted salted egg yolk with a knife and mix it evenly with the fried pineapple filling. Note that it is easier to chop the salted egg yolk first and then mix it. Seal the evenly mixed phoenix stuffing with plastic wrap and let it cool before storing in the refrigerator.
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Next, make the puff pastry and prepare the ingredients.
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Soften the butter to the point where a pit will form when pressed with your fingers. Add fine sugar and beat the butter. During the beating process, you can slowly add the egg liquid several times and beat until smooth.
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Add sifted high flour, low flour, milk powder, cheese powder and bamboo charcoal powder. The last three powders do not need to be sieved. Use a spatula to mix evenly by pulling up and down. Do not stir in circles to prevent the flour from forming gluten.
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The kneaded dough looks like this, a black ball. With 12g each, it can be divided into about 20 pieces. Take out the stuffing you made before and divide it into 20 pieces at 18g each. I chose the ratio of skin: stuffing = 2:3. This kind of wrapping will be difficult, and the filling will be exposed easily and the skin will break, but you can try it a few times. The main reason is that this kind of cake has the best taste. The baked pastry is crispy and crispy, and it is full of fillings, which is really delicious.
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The mold I chose is 4cm × 5cm in size, and the square shape is about 20 pieces.
