What's the right ratio of peel and stuffing in pineapple cake? Pineapples with pulp accounting for more than 20%, peel and stuffing ratio reaching 3:2 and water content not higher than 12% are all qualified and delicious.
Pineapple cake, although seemingly simple, 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.
When making pineapple stuffing, you need to dehydrate the wax gourd first and then chop 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, so it's ok.
Whether it's winter melon or pineapple, it's chopped into paste, and it's 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.
Pineapple cake, which has just been cooked, doesn't completely blend the flavors of the skin and stuffing, 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.
What should I do if pineapple cake skin is oily? Don't rub the stuffing repeatedly to prevent the skin from oily, which is not easy to operate.
1, the mold is heated in the oven before use.
2. When baking 180 degrees, middle baking 18 minutes, in which baking 12 minutes, turn over, and put on cotton gloves when turning over, and the speed should be fast, otherwise pineapple cake will fall out of the mold.
3. If it is found that the surface color of pineapple cake is already very dark, you don't need to turn it over, just take it out.
How to make the skin of pineapple cake crisper 1? Add the powdered sugar into the cold cream and beat it into a fluffy shape with a portable electric egg beater at high speed. Add the egg yolk and continue to beat until it is even. The whole process does not exceed 10 minute.
2. Mix in the sieved dry powder, and do not knead it by cutting, so as to avoid the dough from stiffening and the baked crust from hardening.
3. Cover the dough that can be piled into a ball with a basin upside down and let it relax for at least 30 minutes.
4. Put the dough into the extrusion die, press out a wide band with your thumb, and then arrange it into a dough sheet about 8cm long.
5. Place the pineapple stuffing rolled into oval shape at the end of the face belt. Roll the dough and pineapple stuffing forward, and then put the pineapple cake embryo in a baking tray with a baking cloth.
6. Apply a layer of whole egg juice.
7. Bake in an oven preheated to 180 degrees for about 12 minutes until the cake is crispy and golden.