Taiwanese pineapple cake

Overview

In the pineapple season, how can we not make some delicious delicacies that suit the occasion? Today I will introduce a traditional snack from Fujian and Taiwan, pineapple cake. It is famous for its crispy skin, sweet and sour filling, and the pineapple fiber that can be seen when eating. This snack has become a favorite souvenir for many people, but with so many manufacturers now, it’s hard to guarantee that you won’t buy one with additives. So if you have time, why not make some yourself? There seems to be another issue to discuss before making it, and that is whether the raw material is pineapple or pineapple. This issue has troubled many people and they have been arguing about it. In fact, it is easy to resolve as long as we understand it clearly. Pineapple is what many people call it, but in Fujian and Taiwan, pineapple is called pineapple [the common saying is called Wanglai]. It is called pineapple because the shape of the holes after peeling looks like a phoenix eye. Many people explain how different things can be the same. Originally, pineapple and pineapple are the same thing, they just have different names. In addition, after the pineapple variety was improved, the size was larger, the core was smaller, and the taste was better, forming one thing that was distinguished. This is the difference between pineapple and pineapple now!

Tags

• baking
• cake flour
• egg
• maltose
• old rock candy
• pineapple meat
• unsalted butter
• whole milk powder
• winter melon meat
• powdered sugar
• salt

Ingredients

Steps

1. 1 Before making, always check to see if all the ingredients are present. The eyes of the pineapple must be cut off to avoid affecting the taste

   

2. 2 Chop the pineapple and use a food processor at low speed to mince it slightly. Remember to mince it slightly to retain the fiber of the fruit

   

3. 3 Then use gauze to wring out the water to get the pomace pulp. You can drink the original juice, don’t throw it away....

   

4. 4 Peel the winter melon and cut into thin slices for later use

   

5. 5 Blanch it in boiling water until it becomes transparent and take it out

   

6. 6 After the winter melon meat has cooled, wring out the water, cut into pieces, and mix well with the pineapple pulp

   

7. 7 Use a non-stick pan to fry slowly, stir-fry for a while and then add rock sugar and maltose. Fry until thick and brown

   

8. 8 After the filling has cooled, start making the crust. Fully soften the butter, add powdered sugar and beat lightly until light in color

   

9. 9 Add eggs and fine salt and continue beating until combined [it is best to add one at a time]

   

10. 10 Then sift in the milk powder and cake flour and stir evenly to start packing

    

11. 11 If you use a square plate, you can put about 20 at a time, so divide the ingredients well. My ratio is probably one to one between skin and filling, 15g of filling to 15g of skin [I use a small rectangular mold, just 30g each]

    

12. 12 Once the fillings and wrapper are distributed, you can start wrapping. When wrapping, push the wrapper away before wrapping. Since the filling is soft, you need to go a little slower when wrapping it

    

13. 13 After everything is wrapped, press it into the mold and preheat the oven to 160 degrees in advance. Bake on the middle shelf for 25 minutes with upper and lower heat [Please adjust the time and temperature according to the characteristics of your oven]

    

14. 14 Don't move it after taking it out of the oven. It will shrink a little when it cools down a little

    

15. 15 Then it will be easy to remove from the mold

    

16. 16 It can be packed into bags after it is completely cooled. Waiting for a day for the oil to return will be even more delicious