Pineapple sweetheart
By MckaylaRunte
I bought a big pineapple. It smells so fragrant, but I didn't dare to eat it directly. I drooled just thinking about it. I didn't like the sour taste very much. My teeth would fall out. Seeing the big pineapple getting softer and softer, I hated waste the most. It was a pity to throw it away. I used to make grapefruit sauce, red jam, jingle bell... Inspired, I made pineapple sauce and baked snacks. It could be used as breakfast, served with afternoon tea, or given to neighbors to taste. More importantly, it would surprise my lovely husband, who didn't believe that pineapple could be eaten like this... Let's go, everyone come and support
Recipe Recommendations
- pineapple one
- Little wax gourd one
- butter 120 grams
- eggs 40 grams
- flour 160 grams
- almond powder 20 grams
- milk powder 20 grams
- rock sugar 300 grams
- white sugar 50 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Pineapple sweetheart
1
Peel the pineapple, cut it into dices as small as possible, and chop it into pineapple puree. I was a little lazy, but because I didn't have a chopping board at home, I directly crushed it. It's better to chop it up.
2
Is this a winter melon? I only remember that when I was a child, my mother bought the big winter melon by cutting it into one piece and buying it. This one was very small, so I bought a difference of more than 2 kilograms and used the whole thing.
3
Peel the wax gourd, cut it into slices, put it in a pan, add water just enough to cover the wax gourd. Cook it until the wax gourd is transparent, about 15 minutes, remove it and use cold water.
4
Winter melon is also chopped into paste, which is more fibrous and more elastic when chewing. It will not taste like winter melon after it is cooked, just for the cellulose of winter melon.
5
Squeeze out pineapple juice (about a cup) from the pineapple, squeeze out the wax gourd, put half a small cup of pineapple juice into the pot, add the squeezed wax gourd, and add 300 grams of rock sugar (sugar can also be used, but it is said that rock sugar is healthier and less likely to gain weight) Start simmer over low heat
6
Boil and boil it to make pineapple sauce (be careful to keep stirring with a spoon, otherwise the sticky sauce will burn your arms)
7
The butter is melted at room temperature and sweetened, added to various powders and kneaded evenly to make a meringue (forgot to take pictures, only took pictures of the melted butter). Everyone can only imagine it. I really admire my ability to control time. The whole process is very busy, but very orderly.
8
Knead the meringue and pineapple sink into a round ball in a ratio of 1:1. Put the meringue on your hand and press it flat and thin. Put it in the pineapple sink, and slowly hold your mouth tightly (it's a bit like the ones my mother makes corn dumplings, because the meringue is as easy to break as corn) Put it into a mold and make it into the shape you like (actually, the square shape is easy to make, so I recommend it)
9
Preheat the oven to 190 degrees and bake it up and down for 15 minutes (make it small for 12 minutes is enough, depending on size)
10
After roasting it, I started to eat, but my husband didn't guess it was pineapple pudding. I praised it for a long time.Pineapple sweetheart Make Tips
The sisters who try it for the first time will not be able to wrap the first few properly. They must use gentle force to prevent the meringue from cracking, but as long as they master it, it will be easy. Put the prepared meringue in the refrigerator and refrigerate it for a while.