Pineapple cake nicest

Published Sep 14, 2021 at 07:01am ET

Food Material List

1 Low powder 45g
2 Powdered Milk 10g
3 buttermilk powder 5g
4 butter 35g
5 Egg 15g
6 sugar 10g
7 salt 18 spoons

Operational steps

1 When butter is softened, add sugar and salt and beat with an egg beater. Pour in the egg juice and whisk until fully blended with butter, feathery. Mix low-gluten flour, cheese powder and milk powder and sift into butter. Mix well with a scraper so that the powder and butter are completely mixed.
2 Peel and seed the wax gourd and cut it into small pieces. Boil water in a pot, put in winter melon and boil until transparent. Cut the pineapple into small pieces and put them in the water squeezed out of the gauze. Chop the remaining pulp and set aside. If maltose is stored in the refrigerator, it needs to be softened in advance.
3 Cook till the wax gourd is transparent, then cool it out. After cooling, wrap it in gauze and squeeze out the moisture.
4 Wax gourd water is discarded and not used. Put wax gourd meat on the board and chop it into roses.
5 Place pineapple juice, granulated sugar and maltose in a frying pan. Bring to a boil and turn to a low heat until the sugar dissolves completely. Pour winter melon and pineapple into the pot and stir-fry slowly over low heat.
6 Stir-fry until the water will gradually become less, filling will also form a good pineapple filling filled out on a plate, after cooling use.
7 Roll the pineapple mould in the hand powder and put it on the baking tray. The leather material is divided into two parts. Take one part of the filling and flatten it. Put it into the mould. Fill it with the filling material. Cover another piece of leather and put it in firmly.
8 Reverse mold, gently push out. Preheat oven, 165 degrees, about 15 minutes.

Tips

1. I bought pineapple small, so winter melon and pineapple are 2:1, should be 1:1 better. Watermelon should not be too few, otherwise the filling will not be soft.
2. Many people like pineapple crisp with thin skin and big stuffing, but I think the skin is delicious too. 1:1 is fine. I like this ratio.
3. The people who make pineapple crisp are probably only chopped by hand when you are a gentleman. The others are stirred by machines. But for that taste, for that non-destructive fiber, Id like to chop my teeth by myself. Actually, its not too much trouble.
4. Freshly baked pineapple crisp, I tasted it, the taste is really ordinary. Generally sealed for 1-3 days, the taste will blend well. It tasted good after I sealed it for a day. Sealed to the third day and tasted it again, the same as sealed for one day.
5. Regarding the hand powder for rolling die, Aunt Shu Jun emphasized that high-gluten powder should be used. I dont know why, but I did.
6. Pineapple crisp needs to be baked with moulds, but we dont often do it. Its really unnecessary to buy so many moulds. I think its the same without moulds.

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