Main ingredients

Cake flour

45g

Milk powder

20g

Butter

35g

Eggs

12g

Powdered sugar

10g

Salt< /p>

1g

Accessories

Fine sugar

30g

Pineapple

230g

Maltose

30g

Winter melon

450g

Steps

1. Peel the winter melon , remove seeds and cut into small pieces.

Boil the water in a pot and add the winter melon until it is completely cooked

2. While the winter melon is cooking

Let’s deal with the pineapple

Pulse the pineapple into pineapple puree

If you like delicate fillings, you can use a food processor to beat them

If you like the texture of small grains

You can chop it with a knife or beat it by hand

3. Wrap the cut pineapple cubes in gauze and squeeze out the pineapple juice.

Save the pineapple juice for later use when cooking the filling.

At this time, the winter melon is almost cooked, just like pineapple

Mix into puree, and use gauze to squeeze out the winter melon juice (do not retain the winter melon juice)

Be careful Blanch it, run it through cold water and then squeeze out the juice

4. This is the pineapple juice, cut pineapple and winter melon

5. Pour the pineapple juice into the pot, add white sugar and Maltose

6. After boiling the pot over high heat, turn to low heat and stir continuously until the sugar melts

This is the cooked sugar juice

7. Add the pineapple and winter melon

Stir fry over low heat

This process takes a long time, I spent 15 minutes

Wait until the soup dries up and the filling is ready

8. This is the fried pineapple filling ~ let it cool and set aside

9. Next we start to make the puff pastry

Soften the butter at room temperature and cut into small pieces< /p>

10. Add powdered sugar and salt and beat

11. Beat butter

12. Add egg liquid and mix evenly

13. Sift in the low flour and milk powder

14. Use a spatula to mix into a dough without kneading to avoid gluten

15. Okay, let’s start wrapping

16.Weigh the dough and fillings in a ratio of 2:3.

I used 14g of dough with 21g of fillings

The following paragraph is what I forwarded from an expert, haha

"Use your hands. Flatten the dough and put a piece of pineapple filling on it.

Put the pastry on top of the dough and push the pastry up to wrap the filling. After it comes up, pinch it tightly and let the puff pastry completely wrap the pineapple filling. Because the puff pastry dough is relatively soft and fragile, it is a little difficult to wrap it up, so you need to practice more.”

17. Good pineapple cake

18. Place the wrapped dough into the mold.

Use your hands to flatten the dough so that it can set in the mold.

Put the pineapple cake together with the mold in the oven,

160 degrees for about 10 minutes, and bake until the surface is golden.