Recently I bought some pineapples. Pineapples and pineapples are similar in appearance, but there are some differences in taste. Pineapples are sweeter than pineapples and have almost no sour taste. They are a good choice whether they are eaten directly or made into desserts. I u

Recently it’s the season to eat pineapples and pineapples. I made pineapple rice a few days ago. Many people prefer the sweet and sour taste. Recently I bought some pineapples. Pineapples and pineapples are similar in appearance, but there are some differences in taste. Pineapples are sweeter than pineapples and have almost no sour taste. They are a good choice whether they are eaten directly or made into desserts. I used them to make some pineapples today. Crispy , crispy on the outside and waxy on the inside, sweet and rich, easy to make.

Pineapple cake is a famous snack in Taiwan. The method is very particular. It uses fresh pineapple meat to make the filling, and then wraps it in puff pastry. After baking, it tastes crispy on the outside and glutinous on the inside. The aroma of pineapple is overflowing. Everyone who has eaten it praises it. Don't stop talking. If you want to eat authentic pineapple cakes, you don’t have to go to Taiwan. You can make them at home. And many pineapple cakes on the market are mixed with winter melon. Making them yourself can ensure the purity of the fillings, and you don’t have to buy them everywhere. The taste is absolutely authentic.

[How to make pineapple cake]

[Operation steps]

Step 1: First make the pineapple filling, which requires 1000 grams of pineapple, 15 grams of butter, 100 grams of maltose and 50 grams of rock sugar.

Step 2: Prepare a pineapple of about 2 pounds. The leaves of the pineapple are smooth and have no serrations, so you can easily tell the difference between pineapple and pineapple. If you can't buy pineapples, you can use pineapple instead, but the taste of pineapple is sour and the amount of sugar needs to be increased appropriately.

Step 3: Remove the leaves and bottom of the pineapple, cut it in half from the middle, and peel off the skin. The skin of the pineapple is very thin and soft and can be removed easily.

Step 4: Use a knife to dig out the inner thorns. The inner thorns of the pineapple are very shallow and can be removed with a gentle dig.

Step 5: Cut the peeled pineapple into pieces, cut off the hard core in the middle, and put it into a food processor to puree.

Step 6: Chop the pineapple meat with soft edges and put it into a large bowl to preserve the pineapple fiber. Pour the pureed pineapple core into the pineapple meat together.

Step 7: Put all the pineapple meat into gauze, squeeze out the pineapple juice. Filtering out the pineapple juice can shorten the time for frying the filling, but don't squeeze it too thoroughly. Leaving some pineapple juice will make the filling more fragrant.

Step 8: Put the pineapple meat squeezed out of the water into a non-stick pan, stir-fry over medium heat, add rock sugar and stir-fry until the rock sugar melts. You can also use white sugar or granulated sugar.

Step 9: Stir-fry until the pineapple meat becomes soft and the soup dries up. Add maltose and stir-fry. The pineapple filling will become very thin after adding maltose. Stir-fry continuously. After frying for a while, the pineapple filling will slowly become sticky. When the color turns darker, add butter and continue to fry until the fillings form into balls. Take them out and spread them out in a bowl to cool. The fillings will be a little soft when they are hot and harden when they cool down.

Step 10: Next, prepare the meringue part of the pineapple cake. First prepare all the materials: 100 grams of butter, 1 egg, 30 grams of powdered sugar, 1 gram of salt, 150 grams of cake flour, 25 grams of milk powder

Step 11: Soften the butter at room temperature until it can be pressed lightly with your hands. Put it in a basin and beat it with a whisk. Then add salt and powdered sugar, stir it with a spatula, and whip it with a whisk at high speed. The butter is ready when it turns white in color, doubles in volume, and resembles a layered feather shape.

Step 12: Add half of the egg liquid, use a whisk to beat the eggs and butter, then add the other half of the egg liquid, then beat at high speed until the egg liquid is completely mixed into the butter, sift in the low powder and milk powder , then use a spatula to stir into a dough, put it into a plastic bag, flatten it gently, and put it in the refrigerator for an hour to let the dough relax.

Step 13: Divide the cooled pineapple filling into 12g pieces. The pineapple filling is not soft when it is in a ball. If it is too wet, put it back in the non-stick pan and fry it dry. Then divide the relaxed dough into 18g small dough. The pineapple cake mold I used is 30g. The ratio of skin to filling is 1.5:1.

Step 14: Take a small piece of dough and flatten it in the palm of your hand, add the pineapple filling, then press the filling with the thumb of one hand, and slowly push the dough up with the other hand to wrap the pineapple filling, close the mouth, pinch tightly, and knead Form it into a cylindrical shape, put it into the mold and press it flat with your hands. Fill the four corners as much as possible, then turn the mold over and shake it gently a few times until both sides are flat. If there is a stamper, you can flatten it directly.

Step 15: Use the mold to shape all the and place it on the baking sheet. Line the baking sheet with oiled paper to prevent sticking. The given amount can make about 18 to 20 pineapple cakes. Preheat the oven at 160°C. Place the pineapple cake in the middle rack of the oven and bake for 15 minutes. Take it out of the oven and turn it over. This will allow the upper and lower sides of the pineapple cake to be heated evenly and prevent it from expanding and cracking. Turn everything over and put it back in the oven for 10 minutes, until the surface turns golden.

Step 16: Take out the baking pan and set it aside to cool, then take out the mold. The baked pineapple cake will separate from the mold. The function of the mold is to finalize the shape. If you don’t have one, you don’t need to use it.

The two sides of the prepared pineapple cake are flat and not cracked. Open it and take a look inside. It is full of pineapple filling and has a rich aroma. The freshly baked outer skin is crispy and has the texture of a cookie. After being left for a day, the filling will return to oil. After that, they will blend together and the whole will have a soft texture. Use pineapple as the filling, which has high sweetness and strong fragrance. If you use pineapple, it will be sour, so the amount of sugar needs to be increased appropriately. If you like a crisper texture, the ratio of skin to filling can be 1.5:1, if you like a sweeter texture, the ratio can be 1:1. The finished pineapple cake can be sealed and stored at room temperature for about a week.

​【Summary of problems in making pineapple cake】

1. How to choose the filling? pineapple cake should choose pineapple meat to make the filling. The pineapple has a strong aroma, is sweet but not sour, has moderate fiber, and has no sour taste when used as the filling. It tastes better when combined with the puff pastry. If you can't buy pineapples, you can use pineapples instead, but pineapples are more sour. Try to choose more mature pineapples. The amount of sugar in the stir-fried filling needs to be increased. The specific amount depends on the acidity of the pineapples. You can stir-fry them while cooking. Taste the filling.

2. Why add maltose? maltose can increase the viscosity and toughness of the filling, ensuring that the fried pineapple filling is bright and easy to form into balls. It is slightly sticky when eaten and has a better taste. If you don’t have maltose, you can use Shuiyi instead.

3. Why don’t all the pineapple fillings be crushed with a food processor? The filling of pineapple cake tastes best with the texture of pineapple fiber, so the soft part of the pineapple meat is best chopped, and the hard part of the pineapple meat needs to be broken with a food processor, otherwise it will affect the taste of the filling.

4. Why does the butter in the puff pastry need to be softened at room temperature? Butter softened at room temperature is easy to whip. If it is in a very hard state or in a melted state, it cannot be whipped. Only when the butter is whipped can the outer skin be crispy.

5. Why does puff pastry dough need to be refrigerated to relax? The softened and whipped butter is soft and sticky when the dough is just made. In this state, the filling cannot be wrapped and needs to be refrigerated to allow the dough to set. The purpose of refrigeration for an hour is to wake up and relax the dough. The relaxed dough is flexible and will not easily break when wrapping the filling. It has a uniform thickness and is easy to wrap.

6. How to determine how many grams of pineapple cake the mold can produce? First place the mold on the electronic scale to clear it, then fill the mold with a piece of puff pastry dough, press it up and down, then place it on the electronic scale and weigh it again. This number is the number of grams of pineapple cake the mold can produce. , just weigh the grams of skin filling according to the ratio of skin filling.

7. Can the green pineapple cake be placed higher than the thickness of the mold after being put into it? is not allowed. The pastry will expand after baking and become larger in size. If the green body is higher than the thickness of the mold, the higher part will crack.

8. What causes pineapple cakes to crack? First, the filling was fried too wet, second, the dough did not relax well, third, the thickness of the raw material was higher than the thickness of the mold, and fourth, the oven temperature was too high.

This article was originally created by Congcong Shiguang. It mainly shares home-cooked dishes, private dishes, Western food, baking, desserts, pastries, etc. If you are interested in food, you can follow it. If you have any questions, please leave a message below the article. Cooking techniques are ever-changing, and the author's point of view is not the only one. We hope to respect each other and welcome exchanges and learning together.

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