Ingredients: low-gluten flour 150g, butter 125g, whole milk powder 35g, eggs 40g, sugar powder 20g, salt 1.4 teaspoon (1.25ML), pineapple 600g (peeled) and wax gourd 900g (peeled).

Exercise:

Peel wax gourd, remove seeds and cut into small pieces.

Boil water in the pot, add wax gourd, and cook for about 5 minutes until it is completely cooked (water should not be boiled over wax gourd, and wax gourd is cooked until it is transparent, which means it is completely cooked).

After the boiled wax gourd is cooled, wrap it in gauze and squeeze out the water (the wax gourd can be cooled quickly with cold water).

Put the dehydrated wax gourd on the chopping board and chop it into wax gourd sauce for later use.

After processing wax gourd, we began to process pineapple. Peel the pineapple and cut it into small pieces as much as possible.

Wrap the diced pineapple in gauze and squeeze out the pineapple juice.

The pineapple diced after juicing and the pineapple juice after juicing should be kept. Like wax gourd, put the squeezed pineapple on the chopping board and chop it for later use.

Pour the squeezed pineapple juice into a clean pot, add 80g maltose, and cook over high heat until maltose is completely melted, then turn to low heat.

Pour the melon and pineapple into the pot.

When the wax gourd sauce and pineapple sauce are boiled until bubbling, add 50g of white sugar and simmer.

When you stir-fry and stir-fry, the water in the pot will gradually decrease and the filling will gradually take shape.

Stir-fry until the water is dry, squeeze the lemon juice of half a lemon into the pineapple stuffing and continue to stir fry.

Stir-fry until golden brown, and the pineapple stuffing is ready. Put the pineapple stuffing into a bowl, cool it and use it.

Knock the eggs into the bowl and break them with chopsticks.

Soften the butter in the pastry, add sugar powder and salt, and beat well with an egg beater.

Add the beaten egg mixture in three times and continue beating until the eggs and butter are completely blended and feathered.

Mix the low-gluten flour and milk powder and sieve into butter.

Stir well with a rubber spatula until the flour and butter are completely mixed, and until there is no dry powder, the cake is ready.

According to the size of pineapple cake you made, divide the dough and pineapple stuffing into equal parts. I made it myself according to the ratio of 1: 1, each serving 18g (this process is like making moon cakes, and the dough and stuffing are weighed according to the ratio of 2:3. For example, your pineapple cake weighs 30g and is called12g cake and18g pineapple stuffing. For beginners, you can practice your hands according to the ratio of 1: 1. When the bag is smooth, you can reduce the dough and increase the amount of stuffing. )

Take a cake, knead it into a nest, and add the stuffing.

Push the dough with your thumb, let the dough push up slowly, wrap the stuffing, and pinch it tightly, so that the dough completely wraps the pineapple stuffing.

Put the pineapple cake mold on the baking tray, and put the wrapped dough into the mold.

Preheat oven 180 degrees for about 20 minutes. The temperature and time are for reference only and actually depend on each oven.

Note: This article is taken from the Internet.