Homemade pineapple filling (pineapple version)


Homemade pineapple filling (pineapple version)

I have always been craving for the pineapple filling with a fibrous texture, but I have been lying down for a long time because of laziness. Recently, pineapples are on the market like crazy, and the price is 3 yuan per catty. If I hesitate to buy them, it would be disrespectful to the "passionate rush" of pineapples! I decisively paid the full amount and picked up 5 in seconds, and the scale weighed about 8 catties. Although pineapples and pineapples are different, pineapples are so expensive that it hurts to eat, while pineapples are readily available and can be easily replaced! When they are refined into golden and sweet fillings, the whole house will be filled with fruity fragrance. I want to make sure that there are real pineapples in the pineapple buns 😝. The key is to make them by myself, and every bite is the joy of real ingredients. The main theme is "eat arrogantly and play crazy"!

Ingredients

Steps

  1. When preparing pineapple, wear gloves during the entire process because pineapple contains proteases that can irritate the skin.
    When preparing pineapple, wear gloves during the entire process because pineapple contains proteases that can irritate the skin.
  2. I bought 8 pounds of pineapple, and after peeling it, I got 2050 grams of pure pineapple flesh.
    I bought 8 pounds of pineapple, and after peeling it, I got 2050 grams of pure pineapple flesh.
  3. Chop the peeled pineapple into small pieces, retaining an appropriate amount of crude fiber (to add layers of taste and make the filling more chewy).
    Chop the peeled pineapple into small pieces, retaining an appropriate amount of crude fiber (to add layers of taste and make the filling more chewy). Chop the peeled pineapple into small pieces, retaining an appropriate amount of crude fiber (to add layers of taste and make the filling more chewy).
  4. Juice the chopped pineapple chunks and filter out the pineapple residue. My pineapple yielded 585 grams of pineapple residue. Do not pour out the pineapple juice, do not waste it, cook it and use it for other purposes (such as making natural juice drinks, cooking spareribs, etc.)
    Juice the chopped pineapple chunks and filter out the pineapple residue. My pineapple yielded 585 grams of pineapple residue. Do not pour out the pineapple juice, do not waste it, cook it and use it for other purposes (such as making natural juice drinks, cooking spareribs, etc.)
  5. Add pineapple residue, butter, and sugar. I used the jam function of the bread machine, 1 program and added 30 minutes, about 1.5 hours (add corn starch and lemon juice in the last 30 minutes). I made 585 grams, and I added 30 grams of butter. Sugar: Adjust the ratio of 10-15% according to the sweetness of the pineapple, and don't add it all at once. I tried it and it was sweeter, so I added 60 grams of sugar. ~~ In the end, I got 500 grams of filling.
    Add pineapple residue, butter, and sugar. I used the jam function of the bread machine, 1 program and added 30 minutes, about 1.5 hours (add corn starch and lemon juice in the last 30 minutes). I made 585 grams, and I added 30 grams of butter. Sugar: Adjust the ratio of 10-15% according to the sweetness of the pineapple, and don't add it all at once. I tried it and it was sweeter, so I added 60 grams of sugar. ~~ In the end, I got 500 grams of filling.
  6. Non-stick pan frying: Pineapple residue contains fiber, which is easy to stick to the pan when frying. It needs to be kept at low heat and stirred frequently to prevent burning. The time for frying pineapple residue filling in a pan is not fixed. It is mainly affected by the moisture content of the pineapple residue, the size of the fire, and the thermal conductivity of the pan. It usually takes 50 to 60 minutes. The following conditions can be used to judge whether it is fried well: I. Key judgment criteria (more important than time) 1. Texture viscosity: Use a spatula to cut the filling, the bottom can be exposed to the bottom of the pan and the traces do not close immediately, similar to the thick jam state. Take a small amount and let it cool, then knead it into a ball, which is not sticky and does not fall apart. 2. Degree of water evaporation: A lot of water vapor will come out during the initial frying. As the water content decreases, the water vapor becomes weaker, the filling begins to clump together, and the resistance increases when the spatula is frying. II. Water content reference 1. Pineapple residue with less water (squeezed dry after juicing): Fry on low heat for 30-40 minutes, add butter and fry for about 5 minutes to collect the juice. 2. Pineapple residue with a lot of water (not fully squeezed dry): First, stir-fry on medium heat until the water vapor is reduced, then switch to low heat and stir-fry for 40 minutes, the whole process is about 1 hour. ～～Add butter/maltose: Fats will accelerate the collection of juice, and the time can be shortened by 10-15 minutes, but you need to pay attention to low heat to prevent burning.
    Non-stick pan frying: Pineapple residue contains fiber, which is easy to stick to the pan when frying. It needs to be kept at low heat and stirred frequently to prevent burning. The time for frying pineapple residue filling in a pan is not fixed. It is mainly affected by the moisture content of the pineapple residue, the size of the fire, and the thermal conductivity of the pan. It usually takes 50 to 60 minutes. The following conditions can be used to judge whether it is fried well: I. Key judgment criteria (more important than time) 1. Texture viscosity: Use a spatula to cut the filling, the bottom can be exposed to the bottom of the pan and the traces do not close immediately, similar to the thick jam state. Take a small amount and let it cool, then knead it into a ball, which is not sticky and does not fall apart. 2. Degree of water evaporation: A lot of water vapor will come out during the initial frying. As the water content decreases, the water vapor becomes weaker, the filling begins to clump together, and the resistance increases when the spatula is frying. II. Water content reference 1. Pineapple residue with less water (squeezed dry after juicing): Fry on low heat for 30-40 minutes, add butter and fry for about 5 minutes to collect the juice. 2. Pineapple residue with a lot of water (not fully squeezed dry): First, stir-fry on medium heat until the water vapor is reduced, then switch to low heat and stir-fry for 40 minutes, the whole process is about 1 hour. ～～Add butter/maltose: Fats will accelerate the collection of juice, and the time can be shortened by 10-15 minutes, but you need to pay attention to low heat to prevent burning.
Languages
Hausgemachte Ananasfüllung (Ananas-Version) - Deutsch (German) version
Homemade pineapple filling (pineapple version) - English version
Relleno de piña casero (versión piña) - Española (Spanish) version
Garniture à l'ananas maison (version ananas) - Français (French) version
Isian nanas buatan sendiri (versi nanas) - Bahasa Indonesia (Indonesian) version
Ripieno di ananas fatto in casa (versione ananas) - Italiana (Italian) version
自家製パイナップルフィリング（パイナップルバージョン） - 日本語 (Japanese) version
수제 파인애플 필링(파인애플 버전) - 한국인 (Korean) version
ไส้สับปะรดโฮมเมด (เวอร์ชั่นสับปะรด) - แบบไทย (Thai) version
自製菠蘿餡（菠蘿版） - 香港繁體中文 (Traditional Chinese - Hong Kong) version