Taiwan's specialty food pineapple cake is very popular. How is pineapple cake made?

First, workers pour the cut pineapple into the grinding machine. As the machine rotates at high speed, the juice in the pineapple gradually separates from the pulp, leaving only the chewy pineapple fiber. This is what is used

The raw material for making pineapple cakes is native pineapple.

There are obvious differences between native pineapples and ordinary pineapples. Although the latter has been improved countless times to have a sugar and sour cake that is most suitable for human taste buds, the fiber and fragrance of pineapples are easily lost after the cooking process.

Second, in order to make perfect pineapple cakes, Master Guo, who has won the Taiwan Pineapple Cake Competition, is carefully selecting the most suitable local pineapples for making pineapple cakes from hundreds of thousands of acres of orchards in Xuwen County. This is what the boss said it tastes like.

It is more fragrant and rich, but it also has more umami flavor. It can leave some residue after cooking. It is best for us to make pineapple cakes, because machine peeling cannot completely remove the soil.

Pineapples are desalted, so the first peeling and cutting work can usually only be done manually.

Next, cut the pineapple into chunks. First, use a machine to dice the pineapple into small pieces, and then use a grinder to squeeze out the juice from the pineapple.

Third, the remaining pineapple pomace will be poured into the wok, and mixed with a certain proportion of maltose under slow fire for six hours until the pineapple soft enzyme that affects the taste is completely evaporated, and the original light yellow

When the pulp of the fruit begins to turn into viscous and fibrous pectin, it can be put into the automated stuffing equipment, and the stuffing can be wrapped with a layer of pie crust made of butter, eggs and other raw materials, and then passed through

After the molds of different shapes are pressed and formed, they are then baked in an oven at 180 degrees for 20 minutes.

During this process, in order to allow each pineapple cake to be heated evenly, the baker will turn the pineapple cake regularly according to the color of the pineapple cake, until all the pineapple cakes are baked until they are golden on all sides, crispy and not falling apart.

It can then be packaged and sold through the final packaging line.