Health benefits
Butter: activates blood circulation and removes blood stasis
Ingredients
Crust: ( ) | Low-gluten flour ( 120g ) |
Butter ( 75g ) | Egg liquid ( 25g ) | Milk powder ( 35g ) | Powdered sugar ( 30g ) |
Salt ( 2 grams ) | Pineapple filling: ( ) |
Pineapple (peeled) ( 500g ) | Winter melon (peeled) ( 900g ) |
White sugar ( 60g ) | Maltose ( 60g ) |
1.Peel and cut the pineapple into small pieces and soak in salt water for half an hour
2. Cut the winter melon into small pieces, add water to the pot and cook
3. Remove the cooked winter melon and drain the water
4.Put the soaked pineapple into a food processor and smash it
5.Crush it and press dry with a sieve
6.Put the winter melon into the food processor and smash it as well
7.Drain the water
8.This is filtered pineapple juice, so sweet Woolen cloth!
9.Put maltose, sugar and pineapple juice into the pot and bring to a boil
10. After boiling, add pineapple puree and winter melon puree, and simmer over low heat (about 2 hours)
11.This is fried pineapple filling.It is very dry and easy to roll into a ball.That’s it.Divide into 18 equal portions and place in the refrigerator to refrigerate
12.Cut the butter into small pieces and soften at room temperature, add Salt, powdered sugar
13.Use a whisk to beat until fluffy and white
14.Add the egg liquid in two batches and mix slightly until evenly
15.Sift in low-gluten flour and milk powder
16.Mix with hands to form a dough, divide into 18 equal portions and refrigerate for 30 minutes
17.Refrigerated pineapple filling
18.Refrigerated pie crust p>
19.Take a piece of dough with your hands, spread it out gently, wrap it with pineapple filling, and tighten it p>
20.Put it into the mold and press it out.You can also flatten it directly into the pot without a mold and bake it.Bake in the oven at 180 degrees for about 20 minutes
21.The baked pineapple cake is evenly colored.Let cool while hot
22.Here is a detailed picture
23. A homemade pineapple cake dessert is ready!
24.This is a pineapple cake that has been sealed for a day.The crust is sieved and the filling is sour and sweet.
Tips
Note: The prepared pineapple cake must be sealed and refrigerated for more than one day, so that it will taste delicious.When making the pineapple filling, it must be boiled dry.If it is not boiled dry, it will be very thin, which is not conducive to filling.Both the pie crust and pineapple filling should be refrigerated for about 30 minutes, otherwise the crust and filling will be soft when wrapping, which is not conducive to filling and shaping.The mold I used is an ordinary cookie cutter, which is not high-temperature resistant, so I shape it and then bake it.
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