Ingredients

Ingredients: 1 pineapple, 50 grams of sugar, 2 teaspoons of low-gluten flour, 70 grams of milk powder, 1 teaspoon of butter, 60 grams of egg, 1/4 white sugar, 10 grams of sugar.

A little salt for the auxiliary ingredients

How to make pineapple cakes that are crispy on the outside and soft on the inside, with thin skin and large fillings

1.

Prepare the fillings

- Chop the pineapple pulp: If you find it troublesome, you can use a blender to mince it

- Add the chopped pineapple pulp and stir-fry it over high heat until the water dries up

2. Turn to medium-low heat. Add maltose and stir-fry until the water is completely absorbed and the pineapple is transparent and sticky.

3.

Put the pineapple into equal parts with a spoon and put it in the refrigerator for about 30 minutes.

4.

Prepare the crust

- Cut the butter into small pieces and bring it to room temperature: Put your finger on it and sink it in immediately

- Add sugar to room temperature butter and beat with a mixer at medium-high speed until white and fluffy

- Add the egg liquid and continue to beat until the egg liquid is absorbed

- Sift in low-gluten flour, milk powder and salt mixture. Mix well with a spatula.

-Put it in the refrigerator for about 30 minutes.

5.

Wrap pineapple cake

- Take the fillings and crust out of the refrigerator

- Divide the crust equally Several pieces of dough: Knead it into the size of your palm, about 2-3 mm dough

-Put the dough in plastic wrap and use a rolling pin to press out a small crust

-Put the filling Wrap the ingredients into the pie crust: similar to how to wrap glutinous rice balls.

- Put the wrapped pineapple cake into the mold: I directly use the silicone mold for cakes. You can also put a piece of baking paper in the baking pan and place the pineapple cake directly on it.

6.

Bake

- Preheat the oven to 175 degrees for 10 minutes

- Place the pineapple cake in the middle layer of the oven. My oven took about 16 minutes at 175 degrees.

Cooking Tips

-When preparing the filling, be patient and wait for the water in the pineapple to dry up

-When preparing the dough: Do not stir or knead hard noodle. I directly poured the snowflake-shaped dough onto the plastic wrap, and then squeezed it into a ball with the plastic wrap.

-When making pineapple cake: When I make pineapple cake, the room temperature is about 20 degrees, and because of the temperature of my hands, the butter in the dough easily melts in my hands and becomes very sticky. Pressing the dough in plastic wrap makes it easier. Also because the crust is a bit sticky, I wrap the crust in plastic wrap when filling. After wrapping, you can roll the dough wrapped in plastic wrap into a ball on the table, roll it up in plastic wrap and put it in the refrigerator to refrigerate before making the next one.

-When baking: Because I used a grill and the silicone mold was very thin, I didn’t turn it over in the middle. If you are using a baking pan, it is recommended to turn it over in the middle.