How to make pineapple cakes for Mid-Autumn Festival

Disease comes silently, and it is very likely caused by us always eating out indiscriminately. We should take this as a lesson. The following is an introduction to Mid-Autumn Festival pineapple cakes. We will cook them ourselves in the future.

1. Ingredients [900g winter melon (peeled and seeded), 450g pineapple (peeled), 60g fine sugar, 60g maltose] Peel the winter melon, remove the seeds, and cut into small pieces. Boil water in a pot, put in the winter melon and cook for about 15 minutes, until it is thoroughly cooked (the water should cover the winter melon, and the winter melon is thoroughly cooked when it turns transparent).

5. Put pineapple juice, granulated sugar and maltose into a wok, bring to a boil over high heat, then turn to low heat, stirring constantly until the sugar is completely dissolved.

6. Pour the winter melon puree and pineapple puree into the pot.

9. Fry until golden brown and the pineapple filling is ready. Put the prepared pineapple filling in a bowl and use it after cooling. (Spread the pineapple filling as flat and thin as possible in the bowl to make it cool faster)

10. Ingredients [390g low flour, 40g whole milk powder, 210g Anchor unsalted butter, 75g eggs, 20g egg yolk, 70g powdered sugar] Soften the butter and beat with powdered sugar.

11. Add eggs and egg yolks gradually and beat.

12. Pour in milk powder and mix well.

13. Add low flour and mix well to form a dough, and let it rest for 30 minutes.

Men are under a lot of pressure, so when he comes home after a tiring day and sees that you have made his favorite Mid-Autumn Festival pineapple cakes, he will definitely be very touched, and his positive energy will be boosted.