-Sugar

-Liquid glucose

-Protein

-Water

-Almond powder

-buttered oil

The manufacturing steps are as follows:

1. Add granulated sugar and liquid glucose into water, heat to 1 18 degrees, then add almond powder, quickly stir in protein, and knead into soft almond candy balls.

2. Use the S.P sponge cake to make it into a pineapple shape, then peel the cake embryo, cross-cut it into three layers, embed the buttered oil in the middle, and scrape the buttered oil on the top and vertical edges.

3. Mix egg whites and powdered sugar, add green pigment, stir well, then pour into a baking tray, smooth it with a scraper, put it in an oven preheated to 10- 15 minutes, and take it out to be cooled.

4. Spread a thin layer of cream on the surface of the baked cake, then spread the pineapple pulp cut into small pieces on it, and then cut the pulp into grids with a knife.

5. Cut the periphery of the cake into neat shapes, then put it in the refrigerator until it is completely solidified, and then take it out and eat it.

In addition, if you want to make a more delicious Melaleuca pineapple cake, you can add a layer of cheese stuffing in the middle of the cake, which can increase the taste and taste of the cake.