Perfect combination of skin and stuffing -- pineapple cake-You Are Foodie

By Maud
27

Perfect combination of skin and stuffing -- pineapple cake

I have been coveting the pineapple cake produced by Jun Zhi for a long time. When making moon cakes on the Mid Autumn Festival, I bought a bag of pineapple stuffing. Of course, DIY is the best. I must try it myself next time, because this time I found that this kind of skin and this kind of stuffing are really perfect~I haven't used the oven for a long time. I don't know what kind of wind it takes this time. The original formula was 175 ° C for 15 minutes, but it took me only 7 minutes to adjust it to 170 ° C. It seems that the time and temperature can only be used as a reference. In fact, it should be adjusted according to the temper of my oven.

Main Ingredients

Auxiliary Ingredients

Pineapple stuffing 250g

1. this item looks complicated, but it's not very difficult. Before making it, you should calculate the proportion of leather and stuffing. In principle, the weight ratio of stuffing should be 2:3, that is, 20g leather with 30g stuffing. But like moon cakes, I prefer thick skinned ones. Hehe~2. when filling, try to ensure the same thickness of the skin. However, when pressing, the skin is softer than the filling, which will make the skin at the corners of the mold slightly thicker. Therefore, if you want to be symmetrical, the softness of the skin and the filling should be about the same. You should make your own filling to control the softness.3. demoulding is very easy, because it rises a little during baking, so it can't be removed from the top, so it's easier to buckle it upside down.4. the leather is slightly salty in sweetness due to the addition of salt. It has a unique taste, which is better than only sweetness~

Step 1 . Soften butter, add powdered sugar and salt to beat

Step 2 . Add the whole egg liquid in several times, beat it until it is completely fused, and then add the next time

Step 3 . Beat it until it looks like a feather

Step 4 . Sift the low powder and milk powder, sift them into 3 parts, and mix them well with a scraper to form the dough material

Step 5 . Skin state: very soft, not easy to form

Step 6 . Divide the pineapple filling into 10 pieces of 25g/piece, and round them for use

Step 7 . Divide the dough into 20g/piece and roll it round. As the dough is wet and soft, I directly covered it with plastic wrap to prevent it from sticking

Step 8 . Press the skin flat and put a filling

Step 9 . Gradually pull the skin up to completely wrap the filling

Step 10 . It's wrapped. Because the skin is very soft and the filling is slightly hard, it is very good

Step 11 . Put in the mold and press it flat by hand. A little leather can be removed in case of overflow

Step 12 . Make all pineapple pastries with molds in turn, 10 pieces in total

Step 13 . Put in the preheated oven at 170 ℃ for 8-10 minutes, and bake until the dough turns yellow. Demoulding while hot after discharging

Step 14 . During the baking process, the pineapple crisp will rise by 2-3cm, and it is easy to release the pineapple crisp upside down

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