Matcha Pineapple Cake

Overview

Making pineapple cake once is really delicious! It was so hard to bake last time! Since there was only one mold, I baked it in N times! This time I specially bought a new mold and added Japanese Wakatake matcha powder. The color is so beautiful! This time I added some winter melon puree to the filling!

Tags

• baking
• children
• old man
• afternoon tea
• taiwanese snacks
• butter
• egg liquid
• lemon
• low gluten flour
• maltose
• matcha powder
• milk powder
• pineapple puree
• rock sugar
• winter melon puree
• powdered sugar
• salt

Ingredients

Steps

1. 1 I bought a pineapple and cut it into small pieces

   

2. 2 Place in food processor and blend

   

3. 3 After beating, filter out some water with gauze

   

4. 4 Pour the squeezed pineapple puree into the pot

   

5. 5 Cut the winter melon into small pieces and blend in a food processor

   

6. 6 Also squeeze out the water from the winter melon puree

   

7. 7 Put the winter melon puree into the pot, use a food processor to grind the rock sugar into powder in advance, then add it to the pineapple and winter melon puree and cook over low heat

   

8. 8 Add maltose and continue to cook over low heat

   

9. 9 Add some lemon juice and continue cooking

   

10. 10 Cook until the color becomes deep and turn off the heat. After cooling, you can roll it into balls

    

11. 11 This is the prepared material

    

12. 12 Start making the meringue: after the butter has softened, add powdered sugar and salt

    

13. 13 Use a whisk to beat until feathery

    

14. 14 Pour in the egg liquid and continue to beat until completely combined

    

15. 15 Mix the flour and milk powder and sift into the butter paste

    

16. 16 Then sift in matcha powder, you can also mix it with cake flour and sift

    

17. 17 Mix well with a rubber spatula and mix into puff pastry dough

    

18. 18 According to the size of the mold, use a 1:1 ratio of dough to filling, take a piece of dough, roll it into a round shape and flatten the dough with your hands

    

19. 19 Put the prepared pineapple filling

    

20. 20 Place the dough in the tiger's mouth and slowly wrap the pastry around the filling

    

21. 21 Place the mold in the baking pan and put the stuffed dough into the mold

    

22. 22 Flatten it with your hands. This is the prepared pineapple cake embryo in different molds

    

23. 23 Put the pineapple cake together with the mold into the oven at 175 degrees for about 15-18 minutes, because the molds have different sizes, for example: each long one weighs 40 grams, and each square one weighs 55 grams. The heavier ones will need to be baked for a few more minutes

    

24. 24 Take it out and unmold it, seal it and keep it for 4 hours before eating, the taste will be better