1, add the powdered sugar into the cold cream, and beat it into a fluffy shape with a portable electric egg beater at high speed. Add the egg yolk and continue to beat until it is even. The whole process does not exceed 10 minute.

2. Mix in the sieved dry powder, and do not knead it by cutting, so as to avoid the dough from stiffening and the baked crust from hardening.

3. Cover the dough that can be piled into a ball with a basin upside down and let it relax for at least 30 minutes.

4. Put the dough into the extrusion die, press out a wide band with your thumb, and then arrange it into a dough sheet about 8cm long.

5. Place the pineapple stuffing rolled into oval shape at the end of the face belt. Roll the dough and pineapple stuffing forward, and then put the pineapple cake embryo in a baking tray with a baking cloth.

6. Apply a layer of whole egg juice.

7. Bake in an oven preheated to 180 degrees for about 12 minutes until the cake is crispy and golden.