Stuffing ingredients: fresh pineapple 250g melon 250g maltose 40g fine sugar 40g.

Raw materials for pastry: butter 100g sugar powder 40g salt 1g egg yolk, two milk powders 30g low-gluten flour 140g.

Quantity: about 10 RMB.

The filling method:

1) Peel pineapple and wax gourd, dice them, mix them, mash them in a blender, then pour the mashed fruit into a pot and cook them over medium heat.

2) Keep stirring while cooking. When the water content in the pot is obviously reduced, add fine sugar and maltose, continue to cook over medium heat, and keep stirring and stir-frying. When the water in the pot is basically fried, the puree becomes sticky, the volume is greatly reduced compared with before, and the plasticity is good. Then turn off the fire and let it cool for use.

The practice of pineapple cake skin:

3) Stir the butter softened at room temperature until smooth, then add sugar powder and salt, stir until it turns into goose yellow, add egg yolk several times, stir until it turns into a paste with goose yellow color, mix milk powder and low-gluten flour, and stir evenly with a rubber scraper, and the dough is ready.

Pineapple cake's approach:

4) Put a little flour on your hand, knead the pineapple stuffing into 20g balls, take about 30g dough from the skin, knead it round and flatten it, wrap it in the pineapple stuffing, then seal it and press it into a pineapple cake mold.

5) After the oven is preheated, put the baking tray in the middle layer of the oven, bake at the temperature of 170 degrees for about 15-20 minutes, and take it out of the oven after the surface appears beautiful golden brown. Let it cool before demoulding and eating.

Super wordy:

* * If there is no fresh pineapple, canned pineapple can be used instead, and it is best to fully drain the water before use.

* * When the pineapple stuffing is just fried, it will feel very thin, but don't worry. In the process of frying, the water will evaporate slowly. When you feel that you have lost weight 1/3, add fine sugar and maltose. Be sure to fry the water dry and turn it into a sticky and plastic pineapple filling. The volume after frying is equivalent to the size of a small lemon.

* * When making pineapple cake skin, be sure to take the butter out of the refrigerator in advance, let it stand indoors to make it soft, and then stir it with powdered sugar and egg liquid, so that the skin will be crisp enough.

* * The dosage of pineapple stuffing and peel should be adjusted according to the size of the mold. It is suggested to try to install one first, so that the dose can be estimated more accurately.

* * Press the wrapped pineapple cake gently into the mold for about 8-9 minutes. It is normal that the four sides are not completely filled; If you press it hard, it will split the skin.

* * The surface of pineapple cake will be slightly raised after baking; If you want to make the surface smooth, you can press a light baking tray on the surface of pineapple cake, bake for half an hour, and then take it off and continue baking.

* * pineapple cake molds are best placed in a flat baking tray, and the baking tray is best covered with non-stick cloth.