Practice in pineapple cake, Taiwan Province Province: Material: 28-35 rectangular molds 5x3,7x1,6cm.

A. Earth pineapple stuffing: peeled pineapple (or pineapple) net weight 1 170g, crushed rock sugar 152g, maltose 120g.

B. Crispy crust: 250g of salted butter, 40g of sugar powder, 60g of whole egg liquid, 40g of milk powder, 25g of almond powder, 300g of low gluten powder and 25g of medium gluten powder.

Note 1: Choose a suitable pineapple (or pineapple) to cook, that is to say, it is moderately sweet and sour and has a fibrous taste!

Note 2: There is 420g cooked pineapple stuffing in material A, which is only enough to make 28 pieces.

I reduced the broken rock sugar in pineapple stuffing by 28g, and the original prescription dosage was 180g. Please increase or decrease the amount of broken rock sugar according to your favorite sweetness.

Note 3: I use salt cream (butter) to make cakes, and I can also use salt-free cream!

Note 4: The sugar powder in the pastry material is only 40g, and the sweetness of the pastry shell is very weak, which we think is just right. People who like sweet mouth can add powdered sugar as appropriate.

Note 5: pastry 2 1g/ piece, stuffing 15g/ piece, rectangular mold 5x3,5cm.

There are not enough fillings today, and there are 1 15g pastry left (5 portions).