How to make pineapple cake

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  1.Put the winter melon in water and boil it until hot

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  2. Use a sieve to squeeze out the water, then use the back of a knife to chop the winter melon into pureed winter melon and set aside for later use

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  3.Cut the pineapple into 5 mm square pieces, use a sieve to hold the pineapple pieces and squeeze them hard, and put the squeezed juice into a bowl for later use

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  4. Chop the squeezed pineapple cubes into puree with the back of a knife

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  5.Pour pineapple juice and maltose into the pot and cook together until melted

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  6.Add winter melon puree and pineapple puree, simmer slowly over medium-low heat

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  7. Until the soup is reduced When it is dry, the filling turns golden brown and very sticky, and there is not much water vapor coming out, then turn off the heat

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  8.Mix the softened butter at room temperature and icing sugar, then beat with an electric egg beater until pale

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  9.Add the egg liquid in 3 times, wait until the egg liquid and butter are fully mixed each time before adding the next time

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  10.Sift in low-gluten flour and milk powder, and gently fold into puff pastry dough

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  11. Divide the puff pastry dough into 15g pieces, and divide the pineapple filling into 25g pieces.Shake and roll into balls

• 12.Refer to the filling method, wrap the pineapple filling with puff pastry and put it into the pineapple mold

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  13.Slowly press and push the green embryo with your hands to fill the pineapple mold, place it in a preheated oven at 175 degrees, and bake for 15 minutes.