2. Soften the butter at room temperature and beat it with an egg beater until the butter is fluffy and creamy.
3. Beat the eggs into egg liquid, add them in three times and mix well. When adding eggs each time, fully beat them until the eggs and butter are blended, and then add them for the second time.
4. Add 60 grams of powdered sugar and a little salt and mix well.
5. Add 35 grams of milk powder and low flour and mix well to form a smooth pastry.
6. Cover the mixed dough tightly and relax.
7. Divide the pineapple stuffing and pastry into equal parts and round them. The size depends on the individual mold.
8. Take a pastry and press it into a thin round piece, and wrap it in pineapple stuffing.
9. It's as long as wrapping moon cakes.
10, put the wrapped crisp embryo into the mold, and press it flat and smooth by hand. Finish all the dough with the same operation.
1 1, put all the wrapped crisp embryos into the baking tray. Preheat the oven 180 degrees 10 minute.
12, send the crisp embryo into the middle layer of the oven, and bake it at 180 degrees for about 20 minutes.
13, the finished product is taken out of the furnace, cooled, demoulded and sealed for preservation.