Taiwanese pineapple cake

Overview

Pineapple Cake—a Taiwanese pastry that is famous both at home and abroad. Making it at home is not difficult. The key is real ingredients, which are safe and secure - I use a lot of pineapple pulp and winter melon to boil the fillings, without the hassle of flavors, pigments and preservatives. You can also control the formula and thickness of the skin and adjust the flavor that suits you. The result is that your own products may look inferior in appearance, but the taste is unique and unmatched. This pineapple cake combines several recipes and my personal understanding. The outer skin is crispy and crumbly, the filling is sweet and pliable, the entrance is sweet, the taste is rich, and the finger-sucking fragrance lingers... Now is the season when pineapples are on the market in large quantities, so you might as well take the time to try it——

Tags

• baking
• snacks
• children
• afternoon tea
• taiwanese food
• taiwanese snacks
• egg
• freshly squeezed lemon juice
• low gluten flour
• maltose
• milk powder
• pineapple pulp
• unsalted butter
• winter melon
• yellow rock sugar
• baking soda
• milk
• powdered sugar
• salt

Ingredients

Steps

1. 1 Cut the pineapple pulp into small cubes;

   

2. 2 Peel and flesh the winter melon and cut into small cubes;

   

3. 3 Use a food processor to puree the winter melon and pineapple meat together;

   

4. 4 Put the puree into the pot, add lemon juice, salt, rock sugar and maltose;

   

5. 5 First cook over high heat until slightly thick, then turn to low heat and stir while cooking until the filling is completely dry and not flowing. Cool and set aside.

   

6. 6 Add powdered sugar to the unsalted butter that has been softened to room temperature and mix well;

   

7. 7 Use a whisk to beat until fluffy and smooth;

   

8. 8 Add the beaten eggs in batches, beating evenly each time before adding the next one;

   

9. 9 After adding the eggs, add the milk in batches, beating until the butter paste has completely absorbed the milk each time before adding the next time;

   

10. 10 After whipping, the butter paste will appear fluffy, soft, delicate and shiny white, and the whisk will leave a feather-like texture;

    

11. 11 Add the sifted low-gluten flour, baking soda and milk powder all at once;

    

12. 12 Start with your hands and knead it into a uniform dough;

    

13. 13 Brush the pineapple puff pastry mold with a layer of melted butter (outside the amount) and place it on a baking sheet and set aside;

    

14. 14 . Determine the weight of the pineapple cake according to the size of the mold (a pineapple cake mold is about 40g; I used a 30g biscuit mold, which is a bit big, you can make it smaller). Weigh the skin and filling according to the ratio of 2:3 or 3:2 or 1:1 - I My experience: The ratio of 2:3 has thin skin and large filling, which is a standard, but it is difficult to operate; the ratio of 3:2 has thick skin and less filling, which is suitable for people who like to eat skin; the ratio I like is 1:1, the skin and filling are quite equal, easy to operate, and suitable for my family’s taste)

    

15. 15 Pat the dough into a round shape and put the stuffing on it;

    

16. 16 Hold the filling center with your right hand and push the dough evenly on the filling center with your left hand;

    

17. 17 Use the tiger's mouth to tighten the mouth;

    

18. 18 With the seam facing up, place it into the mold and flatten it gently;

    

19. 19 It takes up about 2/3 of the mold (the dough has very good puffiness and will expand after baking). The side of the dough facing the baking pan is the front and will be very flat;

    

20. 20 If the mold is not enough or there is no mold at all, you can turn the cake base with the seam facing up and flatten it with a flat spatula. The baked cake will not look good but taste the same;

    

21. 21 If the filling is left, no problem, just eat it as jam; usually the dough will be left, throw in a handful of raisins or other dried fruits, grab it and flatten it, bake it into biscuits, the taste is first-class;

    

22. 22 Finally, preheat the oven to 150 degrees, put in the cake base, and bake for 18 to 20 minutes. If you see the surface is slightly yellow, it's ready!