How to do it in pineapple cake (melon-free version)

Traditional pineapple cake (excluding wax gourd)

condiments

Pineapple (peeled) 2000 g maltose 60 g rock sugar 130 g butter 200 g powdered sugar 32 g whole egg liquid 48 g roasted milk powder 32 g low powder 260 g medium powder 20 g shredded coconut 24 g

Steps of traditional pineapple cake (without wax gourd)

1.？ Squeeze the pineapple into crushed pineapple with a juicer, and you can drink the pineapple juice yourself.

2.？ Squeeze pineapple with gauze to dry water, add rock sugar and cook slowly.

3.？ When the rock sugar melts, add maltose and continue to boil.

4.？ Cook until the pineapple stuffing is completely dry and dark.

5.？ After the filling is completely cooled, knead 15g into a ball.

6.？ Soften the butter and add powdered sugar to make it soft.

7.？ Take a whole egg, add it in three times, and continue beating to prevent oil-water separation.

8.？ Sift the medium powder, low powder and milk powder into the beaten butter, and finally add the shredded coconut, without excessive kneading, and stir until there is no dry powder.

9.？ Refrigerate that mixed pow in a refrigerator for 30-40 minutes to facilitate molding,

10.？ Take out the dough, about 20 grams, and knead it into a circle.

1 1.？ After flattening, add the stuffing, wrap it carefully, and don't expose the stuffing.

12.？ Put it into a mold for molding (5cm * 3.6cm * 1.5cm). When baking, the molds will be baked together. After cooling, the mold will come out easily.

13.？ Oven 175 degrees for 20 minutes, of which 10 minutes, take it out and turn it once, and then continue baking.

14.？ Set the plate.