Pineapple Cake with Whole Pineapple Filling

1. Prepare Material A;

2. Clean the pineapple thoroughly, drain the surface moisture, and separate the hard core and flesh in the middle;

3. Cut the hard core and flesh separately, with the middle hard core being slightly larger than the flesh;

4. Prepare a filter bag with finer mesh, and pour the sliced pineapple meat and core into the filter bag;

5. Squeeze out as much water as possible;

6. Pour the dried pineapple meat into a pot, add salt and yellow sugar, and heat over low to medium heat;

7. Heat and stir until the sugar melts and is absorbed by the pineapple meat, then add maltose;

8. Continue to heat over low to medium heat, stir fry continuously until the water has dried up and the flesh is sticky and clumpy, then turn off the heat;

9. After the fruit pulp is completely cooled, remove it and put it in the refrigerator for freezing (not refrigeration);

10. After freezing until hard, divide the filling into small balls, roll them round, and continue to freeze and store. The weight of each ball is approximately 17g.

11. Prepare the material (B) for making puff pastry, and sieve the low gluten flour in advance;

Mix salt, milk powder, and low gluten flour, and sieve 2-3 times. Beat the eggs in advance;

13. Cut butter into cubes and soften at room temperature until the grooves can be easily pressed out with fingers;

14. Beat the butter until smooth and cream like;

15. Add powdered sugar, first stir with a whisk, then continue to beat at high speed until the butter expands in volume, turns white in color, and is as light as feathers;

16. Add egg mixture in small amounts multiple times, and I divided it into 5 portions;

17. Every time the egg mixture is added, it should be stirred until it is completely mixed with the butter paste, as shown in the figure;

After adding all the egg mixture, the butter paste is still smooth and can be pulled out with sharp corners;

19. Sift in the powder mixture;

20. Use a scraper to cut and mix until there are no dry powder in the coarse particle state;

21. Continue to use the stacking method to shape it into a dough. Wrap the dough with plastic wrap and let it sit for 1 hour or overnight. If the room temperature is high, it can be refrigerated and left to stand;

22. Divide the dough into small portions, each weighing approximately 22g;

23. Take out the frozen filling a few minutes in advance. Take a small dough. Press it into thin sheets through plastic wrap and place a ball of filling on top;

24. Wrap rice dumpling in the way of wrapping, wrap the filling completely, tighten the mouth, and then knead it into a circle;

25. Place the dough into the mold and use the lower part of your palm to gently press the dough to fill the mold as much as possible;

26. Prepare all the pineapple cake embryos. Preheat the oven to 160 degrees in advance;

After preheating is complete, put the mold and baking tray together into the oven, with the middle layer, upper and lower heat, 155 degrees, and bake for 20 minutes. Flip it over and continue baking for 5-8 minutes;

28. After baking, immediately remove it from the oven. After it cools slightly, use a scraper to transfer it to a drying rack. After cooling, remove the mold and consume it.