Cherry Blossom pineapple cake-You Are Foodie

By Kenley
35

Cherry Blossom pineapple cake

The spring is warm and the cherry blossoms are in clusters. The fragrant and elegant breath is refreshing and makes people feel happy at once. There are more fresh fruits and vegetables than in winter. In addition to the baskets of charming strawberries, there are also piles of green and yellow pineapples on the street. They smell fragrant, sweet and sour, and have a more eye-catching function of appetizing and helping digestion.Pineapple crisp is better with a crisp outer skin and a sweet and sour filling. When filling, some wax gourd is specially added. When boiling, the whole house is fragrant. The finished product is full of fiber and is especially soft. The recipe for cookies used for pastry. Some flour is replaced with milk powder. The finished product is more crispy. With cherry blossom decoration, it is not only delicious but also beautiful.

Auxiliary Ingredients

Pineapple can be directly broken and boiled with a cooking machine. I don't think it's troublesome to cut it into small grains and squeeze it. If I don't like winter melon, I don't add it. Other steps are the same. I think the taste of winter melon is softer, so I usually add it.The prepared stuffing is better wrapped after it is frozen and hardened;When making pastry, butter should be used to make the finished product more crisp and loose. Bake it for one night until the pastry skin absorbs the flavor of the filling and becomes soft and more flavorful.

Step 1 . Prepare the required materials;

Step 2 . Remove the hard core of pineapple and chop it up;

Step 3 . Wrap the pineapple meat with gauze and squeeze out the juice. Keep the pineapple juice for standby;

Step 4 . Cut white gourd into small pieces and cook until cooked;

Step 5 . Also squeeze the wax gourd with gauze to remove water, leaving only the wax gourd meat.

Step 6 . Prepare stuffing: pour pineapple juice into a nonstick pot, add sugar and maltose, and boil until the sugar dissolves

Step 7 . Pour in pineapple and white gourd meat and stir fry repeatedly

Step 8 . Stir fry until the pulp is completely dry, which takes 20 minutes

Step 9 . Put the stuffing in place and let it cool. I weighed it, and the total output was only 350g

Step 10 . Start making pastry: soften the butter and beat it with fine sugar

Step 11 . Add the beaten egg liquid in several times and beat until the volume becomes larger and fluffy

Step 12 . Add milk powder and mix well

Step 13 . Then add low powder and mix evenly

Step 14 . Wear disposable gloves and wrap the materials into dough. Wake up for 30 minutes

Step 15 . Awake dough is divided into 20 portions (my average is 22G each)

Step 16 . Divide the pineapple and wax gourd stuffing into 20 portions (nearly 18G each). This step can be put into the refrigerator for freezing, which is easier to wrap

Step 17 . Roll out the crust, open the stuffing, and close the mouth

Step 18 . Put it into the mold with the mouth down and press it flat (it's easier to separate it from the fresh-keeping film)

Step 19 . Soak the cherry blossoms in advance

Step 20 . Cherry blossoms are dried with kitchen paper and pasted on the pastry

Step 21 . Preheat the oven, bake at 170 ℃ for about 25 minutes until the color is golden

Step 22 . finished product

Step 23 . I can't help eating it without cooling it. The filling feels so charming

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