This Pineapple Cake Will Blow Your Mind! 🍍 Must-Try Recipe! | 這款鳳梨酥會顛覆你的味覺！🍍 必試食譜！

‪@CozyKitchen436‬
#PineappleCakes #TropicalTreats #BakingAtHome #鳳梨酥 #居家烘焙 #甜品製作
Pineapple Filling Ingredients :-
1. Pineapple: 1 (about 800-900g after cutting)
2. Sugar: 50g
3. Maltose: 50g
4. Lemon Juice: 1 tsp
5. Butter: 10g
Pineapple Filling Instructions :-
1. Peel and cut the pineapple into small pieces.
2. Put the pieces in a food processor to make a puree.
3. Place the puree on a sieve to drain the juice.
4. Put the pineapple puree in a pot and cook over medium-low heat for about 45 minutes.
5. Stir occasionally until most of the moisture evaporates to form the pineapple filling.
6. Refrigerate the filling in the freezer at -4°C for at least 2 hours.
Pastry Ingredients :-
1. Unsalted Butter: 70g
2. Powdered Sugar: 35g
3. Cake Flour: 130g
4. Custard Powder: 12g
5. Milk: 13g
6. Egg: 12g
Pastry Instructions :-
1. Sift the cake flour and add butter. Mix well.
2. Add powdered sugar and custard powder.
3. Knead the mixture by hand until it forms a dough.
4. Wrap the dough in a plastic wrap and refrigerate at 4°C for about an hour.
Assembling Pineapple Cakes :-
1. Preheat the oven to 190°C.
2. Take the pastry dough and pineapple filling out of the fridge. Each portion of the filling should weigh 18g and each portion of the dough should weigh 19g. Roll both into balls.
3. Flatten the dough into a small disc, place the filling inside, and wrap it completely with the dough. Roll it into a ball, then slightly elongate it and place it in a mold, pressing it to fit the mold size.
4. Place the pineapple cakes with the mold into the preheated oven and bake for 12 minutes at 190°C, then flip them and bake for another 12 minutes. The total baking time is about 24-28 minutes.
5. Remove from the mold.
6. Delicious and crispy pineapple cakes are ready!
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鳳梨餡材料：
1. 鳳梨：1個（切完約800-900克）
2. 糖：50克
3. 麥芽糖：50克
4. 檸檬汁：1小匙
5. 牛油：10克
鳳梨餡做法：
1. 先將鳳梨去皮，切成小塊。
2. 將鳳梨塊放入食物處理器中，打成鳳梨蓉。
3. 將鳳梨蓉放在篩網上，過濾掉汁液。
4. 將鳳梨蓉放入鍋中，以中小火煮約45分鐘。
5. 偶爾攪拌，直到大部分水分蒸發，形成鳳梨餡。
6. 將鳳梨餡放入冰櫃，以-4°C冷藏至少2小時。
酥皮材料：
1. 無鹽牛油：70克
2. 糖粉：35克
3. 低筋麵粉：130克
4. 吉士粉：12克
5. 牛奶：13克
6. 雞蛋：12克
酥皮做法：
1. 低筋麵粉過篩，加入牛油，拌勻。
2. 加入糖粉和吉士粉。
3. 用手將混合物揉成麵團。
4. 將麵團包上保鮮膜，放入冰箱以4°C冷藏約1小時。
鳳梨酥製作：
1. 將焗爐預熱至190°C。
2. 從冰箱取出酥皮和鳳梨餡。每份餡料取18克，每份酥皮取19克。
分別將餡料和酥皮搓成球。
3. 將酥皮壓成小圓片，將餡料放在中間，完全包好。再搓成球，稍微搓長，放入模具中，壓至模具大小。
4. 將鳳梨酥連同模具一起放入預熱的焗爐中，以190°C烘焙12分鐘，然後翻面再烘焙12分鐘。總烘焙時間約24-28分鐘。
5. 從模具中取出鳳梨酥。
6. 美味酥脆的鳳梨酥即可享用！
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