Malay cake and yellow pear cake

Malay pastry, Huangli Crisp, is one of the traditional cakes of overseas Chinese. It is not only rich in taste, but also sweet in filling. In fact, you can make authentic Malay pastry and pear crisp at home, so what materials should you prepare before making it? Let's take a look at the methods of Malay pastry and yellow pear crisp first!

The material is Malay pastry and yellow pear cake 1 yellow pear cake.

2 yellow pears/pineapples

Cinnamomum cassia 1 segment

1 teaspoon lemon juice

Butter 1 tablespoon

3-4 cloves (optional)

Rock candy/sugar 120- 150g

Crispy skin:

225 grams of grass-fed butter is salt-free.

350g low-gluten flour (cake powder)

40 grams of powdered sugar

Egg yolk powder 30g

Salt 1/4 teaspoons

Egg yolk 1

Egg yolk with a little water (for brushing) 1/2.

Method for making yellow pear crisp

Step 1: Peel the head and tail of the yellow pear.

The second step is to cut the eyes according to the arrangement of huanghuali eyes. It is generally better to cut diagonally.

Step 3: Wash the treated yellow pear and cut it into pieces.

Step 4, put the yellow pear blocks into a cooking machine and stir them into paste, without adding water and beating them too carefully. A little crude fiber will make them taste better.

Step 5, put the stirred yellow pear, cinnamon and clove into the pot together.

Step 6: Cook on medium heat until the water content is reduced by half, then add rock sugar and butter, and remember to stir it occasionally to avoid bottom paste.

Step 7: When the yellow pear paste thickens and the color begins to deepen, take out cinnamon and cloves and stir-fry over low heat until the filling is a little hard. The fried yellow pear stuffing is solidified when it is cooled, and can be bagged or boxed for refrigeration after cooling. The fried stuffing can be refrigerated for about two weeks.

Step 8: Divide 400-450g of stuffing into 8- 10g before making pear crisp, and knead it into oval or meatball shape.

Step 9: Soften the butter/butter at room temperature.

Step 10: Add powdered sugar and beat with electric egg beater until fluffy.

Step 1 1: Add the egg yolk and continue to beat well.

Step 12: Sieve in low-gluten flour, salt and egg yolk powder.

Step 13: Add the mixed powder into butter, and stir evenly with a spoon to form a cotton wadding.

Step 14. It is normal that the dough is a little sticky at this time.

Step 15: Take out the dough, shape it slightly, wrap it with plastic wrap, and put it in the refrigerator for at least 1 hour before operation. If it is hot, you can take it out of the refrigerator in two or three batches.

Step 16: Divide the dough into 12g blocks.

Step 17: Take a dough and flatten it.

Step 18: put a yellow pear stuffing in the middle, wrap it up, stick it well and knead it evenly.

Step 19: If the dough feels sticky, you can gently and thinly dip a layer of low-gluten flour and knead it round.

Step 20, you can make it into a circle or an ellipse according to your preference.

Step 2 1: put all the cakes on the baking tray, and gently press out your favorite patterns on the surface with a biscuit mold or fork.

Step 22: Gently brush a layer of egg yolk liquid.

Step 23: Bake in the oven at 300F( 150C) for 18-20 minutes until the surface is golden (the time can be adjusted according to the performance of the oven).

Step 24: The freshly baked yellow pear crisp will be particularly crisp, and the crust will be easily knocked off, so the baked yellow pear crisp will be cooled before canning or taking it.

Cooking skills of yellow pear crisp

Note 1: Because of the different water content of Huangli paste, the frying time will be different. My stuffing will be fried for more than two or three hours.

Note 2: The sweetness of yellow pear stuffing can be adjusted according to personal preference. It is best to use enamel or steel pot for cooking, and iron pot is not suitable for acidic food.

Note 3: Dough made of all butter requires high ambient temperature, so try to keep the dough cool when making it. If the temperature is too high in summer, you can put a basin of ice water at hand and make a cake blank by soaking your hands to avoid the dough sticking when the hand temperature is too high. Remember to bring a clean towel to wipe the water!

Malay cake and yellow pear cake are two ingredients:

Butter192g

72 grams of powdered sugar

2 grams of salt

6 grams of honey

66 grams of whole egg liquid

336 grams of low-gluten flour

36 grams of milk powder

Almond powder 12g

600g pineapple stuffing

Steps:

Step 1: Soften butter at room temperature, and add salt and powdered sugar.

The second step, the hair turns white and the volume becomes larger.

Step 3 and Step 4: Add the mixture of honey and eggs and stir well.

Step 4, the egg liquid is added twice.

Step six, sift in milk powder, almond powder and low-gluten flour.

Step five, mix the dough.

Step 6: Divide the dough into 30g.

Step 7, divide the pineapple stuffing into 25g.

Step eight, each cake bag has a yellow pear filling.

Step 9, put it into the mold after rounding.

Step 10, level the surface.

Step 1 1. This kind of pineapple cake is baked together with the mold, so it is first baked together with the mold in a preheated oven at 160℃ for 16 minutes.

Step 12: It's time to take it out and turn it over with a mold.

Step 13: Return to the oven, 160℃ and bake again 10 minutes.

Step 14: Take it out and let it cool.

Step 15: Pack and send to friends.