Pineapple cake

Pineapple cake

Introduction:

"It is said that in the Three Kingdoms period (220-280 A.D.), Liu Bei married Sun Quan's younger sister with wedding cake, and there was a big cake made of pineapple stuffing in the wedding cake. In Taiwan's wedding custom, there are six flavors of engagement cake, which represent the six ceremonies. One of them is pineapple, which is also called "Wanglai" in Minnan dialect, symbolizing the meaning of "Wanglai" for future generations. Pineapple is also a tribute commonly used by Taiwanese people to worship, which means "Wangwang" and "Wanglai", and is deeply loved by the people. "

Production steps:

Step 1: cut the wax gourd into thin slices, add water without wax gourd, cook until the meat becomes transparent, turn off the heat

Step 2: Boil the wax gourd, remove the water from the fence to cool, squeeze out the water, and chop it up for later use

Step 3: peel the pineapple and cut it into small cubes

Step 4: add chopped pineapple, 70g sugar and maltose into the pot, and heat the sugar over low heat until it is completely melted

Step 5: after the sugar is completely melted, add the water removed wax gourd meat and continue to stir fry

Step 6: stir fry until the water is completely evaporated and the filling becomes sticky. Finish the filling

Step 7: next, you can make a delicious crust. Beat the butter and 30g sugar with an egg beater

Step 8: beat well, add a whole egg, and then continue to beat into feathering shape

Step 9: sift the low gluten flour, milk powder and salt, sift into the beaten butter, and mix well with a scraper to form a large dough

Step 10: divide the dough into small balls one by one, pack the pineapple stuffing in, put it into the mold and shape it

Step 11: preheat the oven at 175 ℃, put the baking tray in the middle of the oven and bake for 15-20 minutes (according to the power of individual oven)

Step 12: this ~ fragrant pineapple crisp is ready

Materials required:

Wax gourd: 1000g

Low gluten flour: 180g

Maltose: 70 g

Milk powder: 80g

Pineapple: 500g

White granulated sugar: 100g

Butter: 150g

Egg: 50g

Precautions: 1. When making pineapple stuffing, you need to dehydrate the wax gourd first, and then chop it into flour. Because the main function of wax gourd in pineapple stuffing is to provide melon meat fiber, squeeze out the water in wax gourd, which can avoid the taste of wax gourd mixed into the stuffing and affect the taste of the stuffing, leaving only wax gourd meat fiber for us to use. 2. Whether it's wax gourd or pineapple, they are all chopped into Rong, and it's not recommended to use the food processor to make mud directly. Although it's a bit more troublesome to chop it into Rong, it won't destroy the fiber in the fruit and make the filling taste better. 3. Baofengli crisp, although it looks simple, but it is actually a more difficult step. First of all, pineapple stuffing is more sticky and soft, followed by pastry dough is also soft and easy to crack, so it is not easy to control when wrapping. Pay attention to the technique, package slowly, and practice repeatedly, then practice makes perfect. At the beginning, if you think it's difficult to wrap the skin and stuffing in the ratio of 2:3, you can change it to the ratio of 1:1 or 3:2, which will make it a lot better. But after being proficient, we must change it back to 2:3, because only the pineapple crisp with "thin skin and big stuffing" can be really attractive and delicious. 4. Just finished pineapple crisp, the taste of skin and stuffing is not fully integrated, so do not eat immediately. After sealed storage for 4 hours, the water and sugar in the pineapple stuffing will slowly penetrate into the skin, and then taste it again, which will make it taste better.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet