When it comes to pineapple cakes, many people think of Taiwan. In fact, pineapple cakes are also available in Hong Kong, which are very common as afternoon tea snacks in the family.
The stuffing of pineapple cakes in Hong Kong is all pineapple. The reason why most of the pineapple cakes sold outside now are winter melon fillings is not because of the taste, but because of the price of raw materials. Winter melon is much cheaper.
The truly traditional pineapple cakes are made with pure pineapple. Moreover, the selection of pineapples is very important. Choose pineapples with strong pineapple aroma and high sourness. Why not choose pineapples with high sourness? Because the sourness is strong and the pineapple flavor is strong, only after boiling the filling will leave some sourness and taste it will taste sweet and sour, rather than simply sweet and greasy.
As long as you learn pineapple crisp, you can change the filling to your favorite fruit filling, including peaches, STO pears, mangoes, etc.
Hong Kong-style pineapple cake
Recipe Recommendations
- low-gluten flour 300g
- cream 150g
- powdered sugar 100g
- egg yolk 60g
- whole milk powder 25g
- almond powder 50g
- pineapple 800g
- salt 3g
- maltose 80g
Steps for Hong Kong-style pineapple cake
1
Wash and peel the pineapple first.
2
Cut short and thin threads, place them in the pan, add brown sugar and boil to melt.
3
Add the maltose and simmer until the juice is complete.
4
Add the cream to the powdered sugar salt and stir well with a blender.
5
Stir until completely integrated with each other.
6
Add egg yolks and stir well.
7
Stir constantly until the eggs cannot be seen.
8
Continue stirring until you can easily lift it with a spatula.
9
Pour in sifted whole milk powder, sifted almond powder, and sifted low-gluten flour.
10
Use a spatula to stir-fry until in the middle, a bit like turning up and down when frying.
11
Stir into blocks and pour on the counter.
12
Grasp and press the block into a whole by hand.
13
Use a larger and longer special spatula to cut and press the dough until it is even.
14
Divide the dough into 30 grams each.
15
Squeeze the dough by hand (do not press hard with rolling pins or other materials, otherwise the taste will be solid and will not loosen.) If you wrap it with about 15g of filling, add a salted duck egg yolk. If you don't add salted egg yolk, increase each pineapple filling to 20g, and if you have better techniques, increase it to 30g, and the ratio to dough is 1:1 (a 1:1 ratio is the best taste, but first testers still recommend 15g, not trying 30g easily, which will easily break during pressing).
16
Don't worry about the dough cracking, place it on the table first, and use your dominant hand to pinch the edge of the dough together with your thumb (between index finger and thumb).
17
Wrap in one cranberry juice (cranberry filling just adds cranberry juice to the pineapple filling)
18
Roll the closed dough until slightly round.
19
Place the dough on the mold.
20
Gently press it, without exerting force to avoid breaking the skin. You can slowly insert the edge into the mold, then press it gently, and spray the surface with very fine water.
21
Preheat the oven to 210° C, place it in the oven and bake at 200° C above and below for 10 minutes. After 10 minutes, turn over and bake for another 10 minutes.Hong Kong-style pineapple cake Make Tips
1 If you don't want the filling to stick to the teeth and be slippery, you can add butter to the filling, which is related to personal preference. 2 Add only egg yolk and egg yolk protein to taste different. If you want to add egg white, make sure that the egg yolk and egg white have the same grams, and weigh the grams separately. Therefore, you cannot use the whole egg as the unit of measurement, because the egg contains more protein than egg yolk in an egg. 3 Make sure the butter is softened before using it. It is easier to stir evenly. 4 Be sure to remove it from the oven after roasting, because even if you turn off the oven, the residual heat in the oven will still cause the pineapple cake to burn.