Pineapple cake

Overview

Some people want to eat pineapple cakes when it is not the pineapple season, and they are really willing to spend their money to buy expensive pineapples and make the fillings themselves. However, in my eyes, eating is probably secondary, the main thing is to take it out and earn applause. Then just cooperate. This amount is a bit large, twice as much as yours. The stuffing can actually be fried a little more dry, but time is tight, so make do with it. It is said that the pineapple cake should be baked in the same mold to have a smooth and angular shape. However, there are not so many identical molds. Although you can use different molds for baking, the cookie molds are of different sizes and are too cute, so it is better not to bake the cookies directly to achieve uniformity.

Tags

• baking
• butter
• cake flour
• egg
• milk powder
• pineapple filling
• powdered sugar
• salt

Ingredients

Steps

1. 1 Pastry ingredients

   

2. 2 Soften butter, add powdered sugar, salt

   

3. 3 Beat with a whisk

   

4. 4 Add egg liquid

   

5. 5 Beat until completely combined

   

6. 6 Mix milk powder and cake flour, sift into butter paste

   

7. 7 Mix well

   

8. 8 Divide the skin into 12g/piece and stuffing 18g/piece

   

9. 9 Flatten the skin and add pineapple filling

   

10. 10 Push the skin up to cover the filling

    

11. 11 Close up,

    

12. 12 Place into a cookie round mold and press lightly on the flat surface

    

13. 13 Demold

    

14. 14 Place on baking sheet

    

15. 15 Put in the oven, middle layer, heat up and down at 175 degrees, bake for 20-30 minutes

    

16. 16 Golden on the surface, out of the oven