Pineapple cake-You Are Foodie

By Violet
86

Pineapple cake

Pineapple season, a pineapple cake! Good classic, good to eat ~Get ready! Let's start together!This recipe has 12 pineapple crisps.

1. How to preserve the remaining pineapple stuffing? Answer: it can be stored for 3 months after being sealed and frozen.2. If you want to have a good color when making pineapple stuffing, you can use rock sugar or fine granulated sugar instead of red brown sugar.3. Pastry, pastry dough is as soft and hard as earlobe, which is good for stuffing. The adsorption capacity of flour is slightly different. When making, the amount of liquid will be increased or decreased according to the state of flour.4. The cooled pineapple crisp can be sealed and stored, and can be eaten within 5 days.

Step 1 . Pineapple stuffing, 8g salt, add pure water and stir well. Peel pineapple 1633g, remove the heart and leave the meat. Cut the pulp and soak it in salt water for five minutes. Cut pineapples into small pieces and mash them with the cooking machine for standby.

Step 2 . Filter out the brine in the pulp, take out the pulp, move it to the cutting board, and cut it into small pieces. Use gauze to filter out the excess juice from the chopped pulp, and reserve 60ml of juice for standby. Drink the rest ~.

Step 3 . Prepare 80g brown sugar, 65g maltose, 17.5g butter, and pulp

Step 4 . Put the pulp into a nonstick pot, add 60lm pineapple juice and mashed pineapple hearts, and stir fry over medium low heat; Add 80g brown sugar and stir fry evenly,

Step 5 . Add 17.5g butter and stir fry until the water volatilizes. Add 65g maltose and stir fry until it becomes a ball.

Step 6 . The fried stuffing is cooled and divided into 12g each.

Step 7 . Crispy, prepare 80g low gluten flour, 12g almond powder, 23g egg yolk, 60g butter, 20g fine granulated sugar, 1g salt and 12g milk powder.

Step 8 . Butter dices soften at room temperature until fingers can easily insert.

Step 9 . Beat it slightly, add 20g fine granulated sugar and beat it evenly

Step 10 . Add the egg yolk several times and beat until it is fully blended. Add the next time.

Step 11 . Add 1g salt and beat until even.

Step 12 . Mix 12g almond powder, 80g low gluten flour and 12g milk powder, sift them twice and add them to the butter

Step 13 . Stir, cut and mix evenly until it becomes a ball. Don't over press and mix.

Step 14 . Divide the pastry dough into 17g portions and set aside for reunion.

Step 15 . Take a dough, flatten it with the palm, put in a pineapple stuffing, slowly close it with the tiger's mouth, and then reunite. At this time, the oven is preheated by 170 degrees and heated up and down.

Step 16 . Code the pineapple crisp dough embryo into the pineapple crisp mold, flatten it with your hand or spoon, and then send it to the preheated oven for baking.

Step 17 . Bake, heat up and down 150 degrees for 25 minutes until the surface is golden.

Step 18 . Demould after cooling, and the delicious pineapple crisp is ready ~

Step 19 . You can eat twoorthree at a time.

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