Unforgettable Crispy Treat – Pineapple Cake

Flavor: Sweet; Technique: Baking; Time: One hour; Difficulty: Advanced.

Detailed Cooking Steps for Unforgettable Crispy Treat – Pineapple Cake

Peel and core the pineapple, soak in light salt water for half an hour, drain and cut into small pieces; peel and deseed the winter melon, cut into small pieces.

Combine winter melon, pineapple, granulated sugar, rock sugar in a pot, let it sit for half an hour until the fruit mixture releases water.

Add enough water to cover the fruit mixture, bring to a boil over high heat.

Reduce heat and simmer until the winter melon is soft and mushy.

Take 3/4 of the fruit mixture and blend into a puree using a food processor, then return to the pot and stir-fry over low heat.

Continue to stir-fry the fruit mixture until it becomes dry and can form a ball; let it cool, then divide into 20g portions and shape into balls.

Cut the butter into small pieces and soften at room temperature along with the lard.

Add powdered sugar in three batches and beat with an electric mixer until light and fluffy with increased volume.

Beat the eggs, then gradually add to the mixing bowl and beat until well combined.

Combine low-gluten flour and milk powder, sift into the mixing bowl and fold until well combined.

Knead into a smooth and shiny dough.

Divide the dough into 20g portions, shape into balls.

Take a portion, flatten it, wrap in the pineapple filling, roll into a round shape, and place it with the seam side down.

Make several of these raw cakes.

Arrange them on a baking tray, gently press and shape them into rectangular blocks.

Preheat the oven to 175 degrees, bake on the middle rack for 15 minutes, then remove.

Flip them over and bake for an additional 3-5 minutes until golden brown.