The taste of pineapple eaten directly is also very good, but I like to eat pineapple cake, so I often cook it myself. Sometimes I want to eat snacks and biscuits, so I take it out, so it's very convenient to cook it myself. So I'll share the practice with you. Let's take a look if you are interested!
The ingredients we need to prepare are: 500g pineapple, 60g crystal sugar, 500g wax gourd, maltose 1 00g, butter160g, egg1piece, 50g sugar, 30g milk, 50g milk powder and 300g low-gluten flour. The first step is to weigh out the rock sugar we need.
Then peel and wash the pineapple, then cut it into cubes and put it in the blender.
Let's crush the pineapple with low grade, but be careful not to crush it too much, and then pour the pineapple juice into the non-stick pan.
Then wash the wax gourd, peel it and cut it into cubes.
After cooking, put the wax gourd into the soup pot, add water and cook until it is transparent.
Then fish it up, let it cool, dry it, and then chop it for later use.
At this time, you can add rock sugar, maltose and then chopped wax gourd to the just-beaten pineapple.
Boil it with high fire. After boiling, you can turn to low heat and stir it while frying. When the pineapple stuffing is fried, it can be orange and cooled for later use.
Then we will soften the butter at room temperature, add the eggs and milk, stir well with an egg beater, and then sift in the flour to stir and knead it into dough.
Divide the dough into small pieces, each about15g, and the pineapple stuffing into small balls about15g.
Then take a small portion of dough and flatten it, put pineapple stuffing in the middle, and tighten the dough.
Then rub it into a smooth surface, then put it into a mold and flatten it.
Until it's all done, put it in the oven, and bake it at 170 degrees for 20 minutes. When it's the last 10 minute, turn pineapple cake over and bake it again.
After baking, take it out and let it cool, and demould it!