Pineapple cake is a famous snack in Taiwan Province. The main raw materials of traditional pineapple cake are flour, cream, sugar, eggs, wax gourd sauce and pineapple wax gourd sauce, with crisp skin and soft stuffing and sweet pineapple flavor. Because the Taiwanese homonym of pineapple is "Wanglai", which means auspicious prosperity, it is often regarded as one of the best accompanying gifts for customers' relatives and friends on holidays. material

900 grams of wax gourd

75 grams of butter

20 grams of powdered sugar

Salt 1/4 tsp

25 grams of egg liquid

Low refined powder 90g

35 grams of whole milk powder

450g peeled pineapple

A little carrot juice

Production method

1.900g wax gourd, boiled in water until transparent, picked up and squeezed out the water with gauze to form wax gourd paste.

2.450g peeled pineapple, soaked in salt water for 10 minute, and separated juice and paste with juicer.

3. Pour the pineapple juice into the pot. In order to prevent the stuffing from being burnt, I use the electric baking pan to deal with it. Add 60 grams of rock sugar and 60 grams of maltose, and concentrate the pineapple juice.

4. Thicken the pineapple juice, and add the pineapple paste and wax gourd paste to stir fry.

5. Dissolve pineapple and wax gourd, stir-fry until dry, and then store in refrigerator.

6. Put 75g of butter at room temperature, beat it with an egg beater, add 20g of powdered sugar and 4 teaspoons of salt1/,and beat until fluffy, then add 25g of egg liquid in three times and beat evenly.

7. Mix 90g of low refined flour and 35g of whole milk powder evenly, sieve them into a container filled with cream for three times, stir them with a rubber rod, knead them into dough, put them into a fresh-keeping bag, and wake up in the refrigerator for more than 20 minutes.

8. Wrap the dough and stuffing in the ratio of 1 to 1, embed them in the mold, put them into a preheated oven, and bake both sides at 200 degrees for 10 minute.