What are the best tips for baking pineapple cake?
pineapple cakes, also known as Malaysian pineapple roles, are one of the most basic and valuable goodies of the Chinese New Year celebration. With such a long history and tradition, the variations of this pastry are almost as many as the kitchen in which they are ready. Regardless of the recipe used, the pineapple cake of the size of the bite consists of a butter, crumbly pastry cortex paired with a sweet and chewing pineapple filling. Many people who have time consuming feel that the Chinese New Year would not be complete without pineapple.
In the production of pineapple cakes, three basic shapes are used. The simplest is the flat shape, which is then ended with the filling of the filling and sometimes the pattern of the bars. Another common but more demanding shape is an open role or the shape of Nastar. Experienced bakers often produce pineapple cakes in the shape of small pineapples, oranges and even roses.
The traditional pineapple filling is made of fresh pineapples that are hand -ranked to avoid fibers. ModernTimes often require shortcuts, so canned pineapple is often replaced by fresh. If necessary, the grid can be made in a kitchen robot, which gives the fillings a smoother texture than the traditional method. The pineapple filling gains its clear taste of slow cooking for several hours with sugar, cinnamon, cloves and anise. Because of the time involved in the content, some modern bakers will decide for pineapple jam purchased in a shop that has a different texture and taste than the home, but still makes excellent pastries.
The characteristic feature of the pineapple cake is its soft, butter bark. Although many different recipes are available, they all share a heavy proportion of butter and eggs on flour, giving pastry a unique crumbly texture. Butter is usually a cut into flour using a sugar cutter, a fork or fingers until it resembles fine crumbs. After adding the remaining ingredients, the dough is processed closely to mixing; Excessive buttons cause the pastry to lose light and a fine texture.The dough is then cooled for at least an hour and can be returned to the refrigerator for further cooling if it is too soft to work.
Cake assembly is often a social task that attracts friends and family members for baking and conversation in the afternoon. The pineapple filling first rolls manually into small balls; This requires a fast, light touch, because the filling can be sticky and difficult to manage. Once the filling is ready, the pastry is prepared using one or more basic three shapes. Flat cakes can be produced using standard round cookies, but traditional fungi pineapple cakes produce beautiful patterned edges with induced already pushed into the center. After placing the filling in the center, it can then be covered with a pattern of grilles made of another dough or left bare.
The Nastar form is sometimes used to create a pineapple shape. This form can be a special tip located at the end of pastry or press cookie, but the simplest design consists ofa plastic cone through which the dough is pressed with the thumb. After pushing the long strip of bread, the filling balls are placed at one end and the pastry is wrapped around it, leaving the end of the roll.
pineapple cakes are generally baked in the oven in the range from 300 to 350 ° F (148,9-177,8 ° C) for 10 to 18 minutes. Temperature and time changes are caused by differences in individual preferences; Shorter baking times lead to lighter colored bread with a finer pineapple center. Some bakers add washing eggs earlier, during or immediately after baking to provide pastries glossy top. The wide range of pineapple production gives every baker the opportunity to experiment and make this solemn treatment uniquely.