How to make pineapple cakes to challenge foodies

The method of making pineapple cakes is not as difficult as everyone thinks. Prepare the necessary things first, then start following the steps, and remember to control the heat well.

1.1 Wrap the diced pineapple with gauze and squeeze out the pineapple juice.

2.2 Ingredients for filling: 900g winter melon (peeled and seeded), 450g pineapple (peeled), 60g fine sugar, 60g maltose. Peel the pineapple and cut it into small cubes.

3.12 After squeezing the juice, place the pineapple cubes on the chopping board and chop them into puree with a knife. Do not throw away the squeezed pineapple juice, save it for later use.

4.21 Peel and deseed the wax gourd as described above, boil water in a pot, add the wax gourd and cook for about 15 minutes until thoroughly cooked. The way to check whether the winter melon is ripe is to see whether it turns transparent.

5.1 After the winter melon becomes cool, wrap it with gauze and squeeze out the water. The winter melon water can be discarded and only the winter melon puree is left.

6.2 After cooking, quickly put the winter melon pieces into cold water.

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

8.2 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.

9. Now turn to low heat and stir-fry slowly. The water in the pan will gradually decrease and the pineapple filling will take shape. Let cool and set aside.

10. Ingredients for puff pastry: 90g low-gluten flour, 35g whole milk powder, 75g butter, 25g egg, 20g powdered sugar, and 1/4 teaspoon salt. Make the filling of the pineapple cake, and then you can make the puff pastry. After the butter softens at room temperature, add powdered sugar and salt, beat with a whisk, then add egg liquid and beat until it is completely blended and becomes feather-like.

11. Then add low-gluten flour and milk powder.

12. Use a spatula to mix well so that the flour and butter are completely mixed.

13. When there is no dry powder left, the puff pastry dough is ready. The dough is moist but not sticky.

14. The puff pastry dough is ready, and the next step is to start wrapping the pineapple cakes. Weigh the filling and puff pastry first. The filling and puff pastry of the pineapple cake should be weighed in a ratio of 2:3. The pineapple cakes I made are 30g each, so I weighed 12g of puff pastry and 18g of pineapple filling. You see, the amount of puff pastry is smaller than that of pineapple filling. A true pineapple cake has a thin skin and a large filling, but this is very challenging for us to design!

15. Flatten the dough with your hands and place a piece of pineapple filling on it.

16. Use your thumb to push the puff pastry so that it slowly wraps the filling. The technique is similar to the Cantonese mooncakes I made before.

17. Line a baking tray with baking paper, place the prepared pineapple cakes on the baking paper, and use a mold to shape them.

18. Use this method to make other pineapple cakes. Put it in the oven and bake at 175 degrees for about 15 minutes until the surface is golden brown. Take it out and unmould it after cooling. After demoulding and cooling, seal and leave for 4 hours before eating for a better taste. This is the same principle as the oil recovery of mooncakes, allowing the flavor to recover and make the taste better.

I’m introducing today a recipe for pineapple cakes that will challenge foodies. You should have learned it by now! Understanding the method and, more importantly, putting it into practice will make your cooking skills more sophisticated and you can make more delicious food. Take action now!