Pineapple cake

Overview

The taste of spring! Spring seasonal fruits remind me of pineapple and mango, both of which I like to eat. Nowadays, I can see pineapples being sold everywhere. The pineapple filling I made is so delicious that it is worth trying.

Tags

• baking
• taiwanese food
• brown sugar
• butter
• cake flour
• egg yolk
• maltose
• pineapple
• sugar
• salt

Ingredients

Steps

1. 1 Prepare the materials

   

2. 2 I used a juicer to separate it

   

3. 3 Use a non-stick pan, use medium to low heat, pour in the beaten pineapple filling and stir-fry continuously

   

4. 4 Stir-fry until slightly dry, add maltose, butter, brown sugar and granulated sugar and stir-fry continuously

   

5. 5 Just fry it until it is like this

   

6. 6 Pour out and let cool

   

7. 7 Soften the butter and beat until smooth. Pour in the powdered sugar and beat until fluffy and slightly whipped

   

8. 8 Pour in the egg yolks several times and beat until completely combined

   

9. 9 Add low-gluten flour, salt and milk powder in 3 batches, then sift into the butter. Use a spatula to stir evenly until the flour and butter are completely mixed. Place the dough in the refrigerator for a while

   

10. 10 Take about 20 grams of dough, 10 grams of filling, and slowly close the mouth

    

11. 11 Slowly put your mouth away

    

12. 12 Flatten the dough with your hands to set it in the mold

    

13. 13 Preheat the oven to 200 degrees

    

14. 14 Put the pineapple cake together with the mold into the oven and bake for about 25 minutes until the surface is slightly brown

    

15. 15 Take it out to cool and unmold