Pineapple cake

2024-10-17 14:58:55 215

Pineapple cakes are said to have originated during the Three Kingdoms period. In Minnan dialect, the pronunciation of pineapple is also known as "Wanglai", symbolizing the prosperity of descendants. Pineapple is also a commonly used tribute in Taiwanese worship, taking its meaning of "Wangwang" and "Wanglai". Therefore, it is widely used in contemporary Taiwanese wedding customs and deeply loved by the people. Legend has it that during the Three Kingdoms period (220-280 AD), Liu Bei married Sun Quan's sister with wedding cakes, and the wedding cakes included large cakes made with pineapple filling.

Details of ingredients

Ingredients for filling: peeled winter melon900 grams
Peel pineapple450 grams
Fine sugar60 grams
Maltose60 grams
Ingredients for puff pastry: low gluten flour90 grams
Whole milk powder35 grams
butter75 grams
Egg liquid25 grams
Sugar powder20 grams
salt1/4 small spoon

Technique

difficultybeginner
workmanshiproast
tasteSweetness
timeThree hours

Steps to make Pineapple cake

1. Peel and remove the seeds from the winter melon and cut it into cubes.
2. Add water to the pot and boil the winter melon until it becomes transparent.
3. Lift it up and squeeze out the water with gauze.
4. Squeeze the dried winter melon and chop it into winter melon puree on a cutting board.
Peel the pineapple, soak it in salt water for 10 minutes, and cut it into small cubes for later use.
6. Wrap the cut pineapple in gauze and squeeze out the pineapple juice. Chop the juiced pineapple into a paste on a cutting board.
7. Put the pineapple juice, white sugar, and maltose that were just squeezed out into a non stick pan, and heat the sugar over low heat until completely melted.
8. After the sugar has completely melted, add squeezed winter melon puree and pineapple puree and continue stir frying.
9. Stir fry until the water evaporates completely and the filling becomes sticky. That's it.
10. Start making the outer skin and prepare to mix butter and powdered sugar.
11. Soften the butter, add powdered sugar and salt, and beat with an egg beater. Add a total of 25 grams of egg mixture in three more portions. Continue to beat until fluffy.
12. Mix low gluten flour with whole milk powder and sieve into whipped butter.
13. Mix well with a scraper to make dough.
14. Weigh the dough and filling in a ratio of 2:3, and divide 12 grams of puff pastry into 18 grams of pineapple filling.
15. Flatten the dough with your hands and add pineapple filling.
16. Use your thumb to push the puff pastry and wrap it around the filling.
17. Put the stuffed dough into the mold and press it flat by hand to shape it in the mold.
Preheat the oven at a temperature of 180 degrees Celsius, then place the mold and baking tray together in the middle layer of the oven. Bake at 180 degrees Celsius for 20 minutes.
Bake until the surface turns golden brown. After cooling, it can be demolded.