material

Pineapple stuffing: 250g of fresh pineapple or canned pineapple, 250g of wax gourd, 30-45g of sand sugar, 30-45g of maltose, 0/00g of pineapple cake peel, 50g of butter 1 g of sugar powder, 2 yolks of salt1g, and low flour1g.

method of work

1. pineapple stuffing: peeled wax gourd, diced seeds, and diced pineapple, 500g each.

2. Put it in a juicer and squeeze it into mud. You can squeeze it as thin or as thick as you like.

3. Put you in a non-stick pan and stir fry over medium heat.

4. slowly drain the water.

5. After the water is obviously less, add sugar and maltose and continue to stir fry.

6. When the water is completely dried, it can be cooled for later use. This is the pineapple stuffing, which is obviously smaller in volume, darker in color, sticky, plastic and basically has no fluidity. The firing time is about 20 minutes. Please be patient and observe more.

7. Pineapple stuffing can be taken out and kneaded into small balls when stored in cold storage.

8. Cut the softened butter into small pieces.

9. Soft with an egg beater (I use electric egg beater). Then add the powdered sugar.

10. Add the powdered sugar and beat well, then add the egg yolk for 4-5 times and beat well.

1 1. until it looks like a goose yellow feather, and the volume becomes larger, it will be finished.

12. Sift all the ingredients into butter, and mix the dough into dough by pressure mixing.

13. If the sticky hands can be stained with a small amount of low powder, it will be easy to form a group. For easy wrapping, you can also refrigerate it for a while.

14. Take 25 grams of dough, 15 grams of stuffing and put it in the tiger's mouth, slowly close the mouth and seal it.

15. If there is any exposed stuffing, take a little dough to make it up, and it will be wrapped.

16. Flatten the wrapped ball slightly, and make it as wide as the mold, and then press it into the mold.

17. After pressing into the mold, gently push the dough with your fingers so that the ball completely covers the mold and the gap beside it.

18. Bake at 170℃ for about 15-20 minutes, then turn over and bake for 5 minutes, and then take out the furnace to cool and demould.

19. pineapple cake is just crisp! Therefore, it is necessary to carefully observe the width from top to bottom, sort out the sticky places below, and then gently lift them from below.