Pineapple cake's approach:
1. Slice wax gourd, add water without wax gourd, and cook until the meat becomes transparent. Turn off the heat.
2. Boiled wax gourd, hedge to cool, squeeze out the water, and chop it up for later use.
3. Peel the pineapple and cut it into as small dices as possible.
4. Put crushed pineapple, 70g white sugar and maltose into the pot, and heat the sugar until it is completely melted.
5. After the sugar is completely melted, add the dehydrated wax gourd meat and continue to stir fry.
6. Stir-fry until the water is completely evaporated and the filling becomes sticky, and the filling is finished.
7. You can prepare the skin for eating below. Beat the butter and 30 grams of white sugar evenly with an egg beater.
8. Add a whole egg after beating well, and then continue to feather.
9. Mix the low-gluten flour, milk powder and salt, sieve them into the beaten butter, and mix well with a scraper to form a big dough.
10. Divide the dough into small balls one by one, wrap the pineapple stuffing in it, and put it into the mold for shaping.
1 1. The upper and lower fire temperatures of the oven 175 degrees are preheated, and the baking tray is placed in the middle layer of the oven, and baked for 15-20 minutes (depending on the individual oven firepower).
Cooking skills:
1 When making pineapple stuffing, you need to dehydrate the wax gourd before chopping it into a paste. Because the main function of wax gourd in pineapple stuffing is to provide melon fiber and squeeze out the water in wax gourd, it can avoid the taste of wax gourd from mixing into the stuffing and affecting the taste of the stuffing, leaving only wax gourd fiber for us to use.
2. Whether it is winter melon or pineapple, it is all chopped into a paste, and it is not recommended to use a food processor to directly mash it. Although it is a little troublesome to chop into paste, it will not destroy the fibers in the fruits and make the stuffing taste better.
3, pineapple cake, although it looks simple, but it is actually a more difficult step. First of all, pineapple stuffing is sticky and soft, and secondly, pastry dough is soft and easy to crack, so it is not easy to control when wrapping. Pay attention to the technique of wrapping slowly and practicing repeatedly, and practice will make perfect. At first, if you think that the ratio of skin and stuffing is difficult to wrap, you can change it to the ratio of skin and stuffing 1: 1 or 3:2, which will be much better. But after proficiency, you must change it back to 2:3, because only pineapple cake with "thin skin and big stuffing" will be really attractive and delicious.
4. Just-made pineapple cake, the taste of skin and stuffing is not completely blended together, so you don't need to eat it right away. After sealed for 4 hours, the water and sugar in the pineapple stuffing will slowly penetrate into the skin, and it will taste better when it is tasted.