Ingredients

500 grams of pineapple

500 grams of wax gourd

Low-gluten flour140g

ingredients

milk powder

20 grams

Cheese Powder

10g

(hen's) egg

1 piece

seasoning

white sugar

70 grams

maltose

2 tablespoons

butter

90 grams

powdered sugar

30 grams

Pineapple cake's approach

Pineapple stuffing:

1. Peel and cut pineapple into pieces;

2. Wash melon, peel and cut into pieces;

3. Pulverize with a cooking machine;

4. Cook in a pot; Note: it is best not to use an iron pan, otherwise the pineapple stuffing will turn black;

5. maltose, rock sugar;

6. butter;

7. Pay attention to prevent scalding when cooking stuffing. It is best to cover the pot and stir it every few minutes. Butter is put last;

8. This is the cooked pineapple stuffing. If it is not dry enough, you can put it in the microwave oven and heat it until it is dry. Note: it is best to put the pineapple filling in the refrigerator after it is made, and then divide it into small portions and continue to freeze and finalize the design, so that it is convenient to pack it later.

Pineapple peel:

1. Melt butter and add powdered sugar to send;

2. Add the whipped butter into the whole egg liquid three times, and then add the low flour, milk powder and cheese powder;

3. Mix well into dough and refrigerate for 10 minute;

4. Divide into small portions and press flat;

5. Add pineapple stuffing;

6. use the tiger's mouth to close up;

7. it's wrapped;

8. Moulding and setting, and putting on oil paper; Note: it's best to pack one to try the size of the mold first, and it will be nine minutes full, because it will grow taller when baking;

9. 170 degree middle layer for 20 minutes.