material
Pineapple 400g maltose 50g sugar 20g corn flour 5g unsalted cream 75g powdered sugar 30g egg yolk 1 low gluten flour 1 50g milk powder1teaspoon water 30g baking soda 1/8 teaspoons.
working methods
1
Put the pineapple slices (including the heart) into a blender and stir for about 30 seconds. Don't stir them too much, so that the filling can have a little pineapple fiber.
2
Pour pineapple juice, sugar and corn flour into the bread bowl, and use the crispy blade (commonly used by other bread makers) to start the dough function (please use the 30-oolong dough mode of 105T), and make sure that all the materials are mixed evenly.
three
Put in crispy leaves (start 29 crispy mode, and other bread makers without crispy mode use jam mode), after starting for about 5 minutes, pour in maltose, and then let the whole trip run, and you must run it 2-3 times (no mistakes! It takes two and a half hours in total)
four
When there is little water, pour the pineapple stuffing into the ordinary pot. At this time, it will be dried much faster. It only takes an extra 10- 15 minutes to complete.
five
Skin part: put the cream and powdered sugar into the bread bowl, start the dough stirring mode, add the egg yolk after stirring evenly, and continue stirring for about 2-3 minutes. Then cancel the trip.
six
Pour the sieved flour, milk powder and soda water into the bread bowl, restart the dough mode (30 oolong dough), and other bakers can start stirring the dough.
seven
Divide the dough into 35g pieces, slightly round, and each piece has 25g pineapple stuffing. Crush the dough, add pineapple stuffing, wrap it, put it in a baking mold, and flatten the baking mold.
eight
Preheat the oven at 190 degrees, bake for about 12- 15 minutes, turn the bottom and bake for about 4-6 minutes. If the pineapple cake is small, shorten the baking time!
Why?