Divide the pineapple stuffing into 12g portions and knead into balls. For the method of pineapple stuffing, search my recipe "pineapple stuffing".

Second step

Butter will soften at room temperature, and fingers will easily squeeze out of the pit.

Third step

Add powdered sugar and stir well. Wait until the volume expands slightly.

Fourth step

Add egg yolk several times and stir well.

Step five

Sift in the low-gluten flour, salt and milk powder, and put the almond powder directly without sieving.

Step 6

Cut the dough into dry powder. If the dough feels sticky, put it in the refrigerator for an hour.

Step 7

Divide the dough into16g, flatten it, and wrap it with pineapple stuffing.

Step 8

Put it into the mold, slowly push the four corners with your fingers, flatten it, turn it over and flatten the other side. If the skin is broken and the stuffing is exposed, grab some dough to mend it.

Step 9

Oven 170 degrees, middle layer, turn over after 10 minutes, turn over together with the mold, and bake after turning over 10 minutes.

Step 10

This recipe can make 20 pieces, and I use the square mold of biscuit mold.