Ingredients: salt-free butter, pineapple, rock sugar, high-gluten flour, skim milk powder, low-gluten flour, whole egg liquid, salt and fine sugar. Cut the pineapple into small pieces with a knife, pour it into a pot, add some rock sugar, and boil it into a thick pineapple cake filling. Soften the unsalted butter at room temperature, add sugar and salt, and beat it with electric egg beater until it turns white and swells. Add the whole egg mixture and continue to beat until evenly mixed. Sieving and adding low-gluten flour, high-gluten flour and milk powder.

Ingredients: 220g of salt-free butter, pineapple 1 piece, appropriate amount of rock sugar, 0/00g of high-gluten flour, 30g of skimmed milk powder, 200g of low-gluten flour, 55g of whole egg liquid, 2g of salt and 20g of fine sugar.

1, cut the pineapple into small pieces with a knife, pour it into the pot, add a proper amount of rock sugar, and boil it into a thick pineapple cake filling.

2. Soften the salt-free butter at room temperature, add sugar and salt, and use electric egg beater to send it to white and swell.

3. Add the whole egg liquid and continue to beat until evenly mixed.

4. Sieve and add low-gluten flour, high-gluten flour and milk powder.

5. Stir with a scraper until it is evenly agglomerated and relax for half an hour.

6. Take a proper amount of pastry, press it flat, and add stuffing to wrap it.

7. Put the wrapped pineapple cake into the mold, flatten it with the palm of your hand, and try to fill the mold.

8. Preheat the oven for 160 degrees, bake for 15 minutes, then take it out and turn it over, and continue baking for 15 minutes.