Ingredients for pineapple cake recipe made by beautiful baker Du Jiaying

Text/Excerpted from "Pineapple Cakes with Huge Business Potential" Pictures/Provided by Ma Haos

To seize the biggest mid-year gifting opportunity, restaurants and supermarkets have recently launched Mid-Autumn Festival pre-order promotions.Beautiful baking teacher Du Jiaying has also joined the battle and published a new book "Pineapple Cake with Billions of Business Opportunities", which includes 33 kinds of fillings, times; 18 kinds of puff pastry, and times; 40 kinds of modeling demonstrations. It uses natural hand-made ingredients without additives. Starting from frying the fillings, using only household equipment, you can save money and bake reassuring colorful gold bricks and mooncakes.

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▲The mango and pineapple cake features a special dried mango crust and a fresh pineapple filling.The crust is filled with the soft and sour phoenix mango flavor.

＜Recipe＞I just love Taiwan! Mango pineapple cake

＜Material＞

A pineapple filling

Pineapple: 1200g
Dis sugar: 200g
Maltose: 200g
Unsalted butter: 15g

B milky pastry

Unsalted butter: 210g
Powdered sugar: 60g
Salt: 3g
Egg yolk: 2 pieces
Condensed milk: 48g
Cheese powder: 12g
Milk powder: 24g
Low gluten flour: 300g

C Dried mango: appropriate amount

※Demonstration baking pan size: length 6.7*width 3.4*height 2cm

＜How to do＞

[Local pineapple stuffing]

1. Ingredients A: Peel the pineapple, weigh 1200g of pulp, put it into a grater and grate it, drain the water through a sieve, and drain as much water as possible.
2. Put shredded pineapples into the pot, stir-fry until the water is dry, add disaccharide + maltose, stir-fry with a heat-resistant rubber spatula, mix well, use a spatula to press the filling against the bottom of the pot and test until there is no water bubbling, add unsalted butter, stir-fry until there is no moisture and the filling is not sticky, remove from the pot and let cool.

[Milk puff pastry]

1. Put the unsalted butter into a basin, beat it with a whisk until soft, add sifted powdered sugar + salt, beat with a whisk, add the egg yolks in batches and beat well.
2. Add condensed milk, cheese powder, and milk powder in sequence, beat well with a whisk, add sifted low-gluten flour, mix well with a spatula, wrap the dough with plastic wrap, and refrigerate for 30 minutes.

[Combined baking]

1. Divide the pineapple filling and puff pastry dough in a ratio of 1:1. The demonstration baking mold is as follows: 25g filling: 25g dough; use a Taiwan-shaped mold to press out Taiwan dried mango slices and lay them flat in the mold.
2. Make the puff pastry dough into a round shape and flatten it. Add the rounded pineapple filling, wrap it up, place it in a baking mold, flatten it, and place it in a preheated oven at 170°C for upper heat / 170°C for lower heat. Bake for about 15 minutes. When the bottom is slightly crispy and golden, turn the pineapple puff pastry. Bake for 8 to 10 minutes. When the other side is crispy and brown, take it out of the oven, remove from the mold, and let it cool.

＜Tips＞

1. Squeeze out the water from shredded pineapples first to save cooking time, and keep the pineapple juice for drinking.
2. Avoid keeping the dough for a long time. It is best to take out the stuffing and bake it immediately after refrigeration. The operation should be completed within 2 hours to avoid the dough being dry and difficult to wrap, and the baked product will be easy to crack.

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▲Talented baker Du Jiaying