Ingredient:
- Pineapple (fragrant): 500g (about fruit)
- All-purpose flour: 150gr
- Custard powder: 20gr
- Unsalted butter: 100g
- Malt: 25g
- Powdered sugar: 45gr
- Sand sugar: 40gr
- Cinnamon powder: 20g
- Cream cheese: 20g
- Egg yolk: 1 egg
Step 1: Prepare pineapple
- Pineapple cut off the root, cut in half
- Use a fork to scrape the pineapple flesh out (to get the pineapple puree)
Step 2: Slug with pineapple cake
- Cook on medium heat, the mixture includes: 500gr of grated pineapple meat, 25gr of malt, 40gr of granulated sugar, 20gr of cinnamon powder. Cook while stirring with a spoon.
- Cook until the mixture thickens, then reduce the heat to low and stir continuously until the filling is thicker than the original.
Step 3: Beat butter and cream cheese
Place 100g unsalted butter, 20g cream cheese, and 45g powdered sugar in a large bowl, lightly press with a whisk and mix them together.
Step 4: Mix the dough for the crust
- Stir egg yolks
- Add 150g all-purpose flour, 20g custard flour, and mix well in the beaten egg yolks.
- Use your hands to knead the dough until it is sticky and smooth. Cover and place in the fridge for about 40 minutes for the dough to harden.
Step 5: Shape the cake
- The cake filling: Round the pineapple filling about 10g each.
- The crust: round 20g flour/tablet
- Use your hands to gently press the balled part of the dough and put the pineapple filling in the middle, wrap the dough around the filling, then round the whole ball and place it in the mold.
Step 6: Bake the cake
- Preheat the superheater with PREHEAT mode at 180 degrees C for 5 minutes.
- Place the cake on a baking tray lined with parchment paper, put in the oven, select TOAST mode to bake at 175 degrees C for 15-20 minutes to complete.
