Pure pineapple filling
| Big pineapple Two (the pulp weighs about 1700g) | Rock sugar or white sugar 180g |
| Maltose 100g | Butter 240g |
| Low gluten flour 310g | Eggs One (egg liquid weighs about 57g) |
| Powdered sugar 25g | Whole cream milk powder 40g |
| Almond flour 20g |
Step 1
Wash and peel the pineapple, the edible part should be about 1700g.
Step 2
Cut the surrounding pulp into small pieces.
Step 3
Break the hard core in the center into pieces with a food processor.
Step 4
Pour all the pulp into a non-stick pan, add 180g rock sugar and 100g maltose and cook over medium-low heat.
Step 5
When the water is almost dry, you can change to the lowest heat.
Step 6
Simmer for about an hour. When the water is almost gone, turn off the heat and let cool slightly. At this time, you can obviously see that the pineapple pulp is still lumpy. It doesn't matter. The next step is a little trick.
Step 7
Place the cooled pineapple meat on the chopping board and chop the pineapple filling with the back of a knife. Chopped pineapple pulp has clear fibers and is better than squeezed pineapple filling.
Step 8
The pineapple filling is crystal clear, with strands of pineapple fiber. The weight should be about 590g. Divide it into 16-17g pieces, and you can make about 35 pieces in total. If the filling exceeds the weight of 590g, it should be because the moisture content is too high and it is not fried dry. If the filling is too moist, it will easily explode.
Step 9
Take 240g of butter and soften it at room temperature. Add 25g of powdered sugar and beat with an electric egg beater until pale.
Step 10
Beat one egg completely (the egg liquid weighs about 57g), add it to the butter in two or three times, and stir with an electric egg beater each time until it is completely uniform.
Step 11
Add 20g almond flour and 40g whole milk powder and beat again evenly.
Step 12
Sift in 310g of low-gluten flour and mix evenly with a silicone spatula. Place on the board and mix evenly, wrap in plastic wrap and let rest for 30 minutes.
Step 13
Divide equally into 35 servings, each dose weighs about 19-20g.
Step 14
Wrap the dough into a small nest shape and fill it with pineapple filling.
Step 15
Roll into a ball and press into the pineapple cake mold.
Step 16
Place in the preheated oven and bake at 180°C for 10 minutes, flip over and bake for another 8 minutes.
Step 17
The skin of this pineapple cake is particularly easy to release from the mold. After it is baked and cooled slightly, the mold will automatically fall off. Pure pineapple filling cooking tipsTips
Biologically speaking, pineapples and pineapples are in the same category, but in terms of varieties, they are two different fruits. Pineapples have very deep stings and need to be dug deeply, while pineapples have very shallow stings. Use a fruit knife to peel off the skin. Just layer it; and the pineapple is more delicious after being soaked in salt water after being cut. The pineapple can be eaten immediately after being cut. It is sweeter than pineapple and has more delicate fiber.
Notice:
1. Many people squeeze out the water when frying pineapples, which I don’t recommend. Although it shortens the frying time and makes the pineapple meat easier to stir-fry, it also reduces the original pineapple juice, which I don’t like.
2. Just put it in the pan and fry it. The pineapple pieces are indeed a little difficult to spread out. It doesn’t matter. Just take them out and chop them into pieces with the back of a knife after frying. It’s really not troublesome. It will be chopped in a few minutes. Compared with squeezingJuice, it is really much more convenient to chop with the back of a knife.
3. The fried pineapple filling must be completely cooled before wrapping. Also, the pineapple filling must be fried a little dry. If it is too wet, it will explode easily when baked. The ratio I give you here is perfect. For 1700g of pure pineapple pulp, the fried filling should be about 590g. If the filling exceeds This weight means that the water has not been dried out yet.
4. The perfect pineapple cake must not only have a delicious filling, but also a creamy and rich pastry. Butter and whole milk powder must be of good quality and of a big brand. There is still a big difference in taste.
