Pineapple cake

Overview

It’s pineapple season, come with a pineapple cake! So classic, so delicious~ Get ready and let’s start it together! This recipe is for 12 pineapple cakes.

Tags

• baking
• almond flour
• butter
• egg yolk
• low gluten flour
• maltose
• milk powder
• pineapple
• purified water
• red brown sugar
• fine sugar
• salt

Ingredients

Steps

1. 1 For pineapple filling, add 8g of salt to purified water and mix well. Peel 1633g of pineapple, remove the heart and leave the flesh. Cut the flesh into pieces and soak in salt water for five minutes. Cut the pineapple heart into small pieces and puree in a food processor until ready to use.

   

2. 2 Drain the brine from the pulp, remove the pulp, transfer to a cutting board, and cut into small pieces. Use gauze to filter off the excess juice after cutting the pulp into pieces, and set aside 60ml of juice for later use. Drink the rest~.

   

3. 3 Prepare 80g red brown sugar, 65g maltose, 17.5g butter, and fruit pulp

   

4. 4 Put the pulp into a non-stick pan, add 60ml of pineapple juice and pureed pineapple heart, stir-fry over medium-low heat; add 80g of red brown sugar and stir-fry evenly,

   

5. 5 Add 17.5g of butter and stir-fry until the water is almost evaporated. Add 65g of maltose and stir-fry until it forms a ball.

   

6. 6 After the fried filling is cooled, divide it into 12g pieces.

   

7. 7 For puff pastry, prepare 80g of low-gluten flour, 12g of almond flour, 23g of egg yolk, 60g of butter, 20g of fine sugar, 1g of salt, and 12g of milk powder.

   

8. 8 Dice the butter and soften it at room temperature until it can be inserted easily with your fingers.

   

9. 9 Beat it slightly, add 20g of fine sugar and beat until even

   

10. 10 Add the egg yolks in batches and beat until completely combined.

    

11. 11 Add 1g of salt and beat until smooth.

    

12. 12 Mix 12g almond flour, 80g low-gluten flour, and 12g milk powder, sift twice and add to the butter

    

13. 13 Stir and mix evenly until it forms a ball. Do not over mix.

    

14. 14 Divide the pastry dough into 17g portions, round and set aside.

    

15. 15 Take a piece of dough, flatten it with the palm of your hand, add a pineapple filling, use the tiger's mouth to slowly close the dough, and it's ready to be reunited. At this time, preheat the oven to 170 degrees.

    

16. 16 Place the balls of pineapple pastry dough into the pineapple pastry mold, flatten it with your hands or a spoon, and then place it in the preheated oven for baking.

    

17. 17 Bake and bake at 150 degrees for 25 minutes until the surface is golden brown.

    

18. 18 After cooling, remove from the mold and the delicious pineapple cake is ready~

    

19. 19 You can eat two or three in one sitting.