I have always been drooling over the pineapple cakes produced by classmate Junzhi for a long time. When making mooncakes during the Mid-Autumn Festival, I bought a bag of pineapple stuffing. Of course, it's the best DIY one. I must try it myself next time, because this attempt made me realize that this kind of skin and this kind of stuffing are a perfect match, absolutely perfect ~
I haven't used the oven for a long time. I don't know what kind of wind it is using this time. The original temperature is 175 degrees for 15 minutes. I adjusted it to 170 degrees and it turned yellow in just 7 minutes. It seems that time and temperature can only be used as a reference. In fact, it has to be adjusted according to the temper of my own oven.
pineapple cake
By DorcasWill
Recipe Recommendations
- low powder 90g
- milk powder 30g
- butter appropriate amount
- whole egg liquid 75g
- pineapple filling 250g
- powdered sugar 20g
- salt 1.25ml
- milk fragrance
- baking
- an hour
- ordinary
Steps for pineapple cake
1
soften the butter, add powdered sugar and salt and stir well
2
Add the whole egg mixture in portions and beat until completely blended before adding again
3
Beat until feathery
4
Mix and sieve the low flour and milk powder, sieve into 3, mix well with a spatula to form the dough dough material
5
Condition of dough: Very soft and not easy to form
6
Divide the pineapple filling into 10 small pieces of 25g/piece, round and set aside
7
Divide the dough into 20g pieces and round them. Since the dough is relatively wet and soft, in order to prevent it from sticking to my hands, I directly put it on plastic wrap, which is relatively easy to operate.
8
Press the skin flat and put in a filling
9
Gradually pull the skin upward so that the skin completely surrounds the filling
10
It looks wrapped. Because the skin is soft and the filling is slightly hard, it is easy to wrap
11
Place in the mold and press flat with your hands. Remove a little skin if it spills
12
Make all the pineapple cakes with a mold in turn, 10 in total
13
Put it into the preheated oven at 170 ° C for 8-10 minutes and bake until the dough turns yellow. Remove the mold while it is hot
14
During the baking process, the pineapple cake will rise by 2-3cm. When demoulding, it is easier to turn the pineapple cake upside down and demoulding.pineapple cake Make Tips
1. This product may seem complicated, but it is actually not very difficult. It is just that the ratio of skin and stuffing must be calculated before making it. In principle, the weight ratio of skin and stuffing should be 2:3, which is to use 20g of skin and 30g of stuffing. But just like mooncakes, I prefer thick skins. Hehe ~2. When filling, try to ensure that the thickness of the skins is the same. However, when pressing, because the skins are softer than the stuffing, the skins at the corners of the mold will be slightly thicker. Therefore, if you want to be symmetrical, the softness of the skins and stuffing should be similar, and you should make your own stuffing to control the hardness and softness. 3. Demoulding is easy, but it rises a little higher during baking and cannot be taken off from above, so it is easier to invert it. 4. Due to the salt added to the leather, it is sweet and slightly salty. It tastes unique and feels better than just sweet ~