【Pineapple Cake with Whole Pineapple Filling】

Overview

(Dosage and reference are for reference. Please read the Tips before making. A is the filling ingredients and B is the puff pastry ingredients.) Pineapple cake is a famous Taiwanese specialty. Traditional pineapple cakes are filled with winter melon, which actually has little to do with pineapple. The filling of the local pineapple cake is made from 100% fresh pineapple pulp. It not only tastes moderately sweet and sour, mellow and rich, but also adds a grainy texture to the taste. At the same time, in terms of nutritional value, it is also more in line with modern people's dietary concepts. When I made it myself, I went over the wall to search for the recipe from Taiwanese compatriots~ This time I made the local pineapple cake, and the filling was not pineapple, but pineapple. Personally, I feel that as long as the ingredients are fresh enough, the difference between the two is not that big. The finished product has a crispy outer skin, a rich milky aroma, and melts in your mouth. The filling is sweet and sour and very delicious. I made a lot of them during the long holiday and gave them to relatives and friends as souvenirs. Friends who received it were full of praise~~ and strongly requested me to make more!

Tags

• baking
• taiwanese snacks
• egg liquid (b)
• fresh pineapple (a)
• low gluten flour (b)
• maltose (a)
• powdered sugar (b)
• salt (a)
• salt (b)
• unsalted butter (b)
• whole milk powder (b)
• yellow tablet sugar (a)

Ingredients

Steps

1. 1 Prepare material A;

   

2. 2 Clean the pineapple, drain the surface water, and separate the hard core and pulp in the middle;

   

3. 3 Chop the hard core and pulp separately. The hard core in the middle can be chopped slightly larger than the pulp;

   

4. 4 Prepare a filter bag. The finer the mesh, the better. Pour the cut pineapple meat and pineapple core into the filter bag;

   

5. 5 Squeeze out as much water as possible;

   

6. 6 Pour the pineapple meat after squeezing out the water into the pot, add salt and yellow sugar, and heat over medium-low heat;

   

7. 7 Stir while heating until the sugar melts and is absorbed by the pineapple meat, then add maltose;

   

8. 8 Continue to heat over medium-low heat, stirring constantly, until the water dries up and the pulp becomes sticky and forms a ball, turn off the heat;

   

9. 9 After the pulp is completely cooled, take it out and put it in the refrigerator to freeze (not refrigerated);

   

10. 10 After freezing until hard, divide the filling into small balls, roll them into balls and continue to freeze for storage. The weight of each ball is approximately 17g.

    

11. 11 Prepare the ingredients for making puff pastry (B), sift the low-gluten flour in advance;

    

12. 12 Mix salt, milk powder and cake flour and sift 2 to 3 times. Beat the eggs in advance;

    

13. 13 Cut the butter into cubes and soften it at room temperature until you can easily press it into dimples with your fingers;

    

14. 14 First, beat the butter until smooth and creamy;

    

15. 15 Add powdered sugar, first stir with a whisk, then continue to beat at high speed until the butter expands in volume, turns white in color, and is as light as a feather;

    

16. 16 Add the egg liquid in small amounts and multiple times, I divided it into 5 times;

    

17. 17 Each time you add the egg liquid, beat until the egg liquid and butter paste are completely mixed evenly, as shown in the picture;

    

18. 18 After adding all the egg liquid, the butter paste is still smooth and can be pulled out into sharp corners;

    

19. 19 Sift in the powder mixture;

    

20. 20 Use a spatula to cut and mix until there is no dry powder;

    

21. 21 Continue to fold it into dough. Wrap the dough with plastic wrap and let rest for 1 hour or overnight. If the room temperature is high, it can be refrigerated and left to stand;

    

22. 22 Divide the dough into small portions, each portion is about 22g;

    

23. 23 Remove the frozen filling a few minutes ahead of time. Take a small dough. Press it into thin slices through plastic wrap and put a ball of filling on it;

    

24. 24 Use the method of making glutinous rice balls, completely wrap the fillings and pinch tightly before rolling into a round shape;

    

25. 25 Put it into the mold, use the lower part of your palm to press the dough slightly to fill the mold as much as possible;

    

26. 26 Make all the pineapple cake embryos. Preheat the oven to 160 degrees in advance;

    

27. 27 After preheating is completed, put the mold into the oven together with the baking pan, middle layer, heat up and down, 155 degrees, and bake for 20 minutes. Take it out, turn it over, and continue to bake for 5 to 8 minutes;

    

28. 28 After baking, take it out of the oven immediately. After it cools down slightly, use a spatula to transfer it to a drying net. After cooling, unmold it and eat it.