Material preparation: low-gluten flour 1 80g, butter150g, pineapple stuffing 500g, milk powder 70g, egg1piece, and powdered sugar 40g.

1, pour the butter softened in advance into a large container, and then pour in the powdered sugar. First, stir it manually with an egg beater for a few times to prevent the powdered sugar from splashing out when sending it, and then you can start sending it. Be careful not to over-send it, just mix it completely.

2. Add the egg liquid, which needs to be added in three times, and then add the next time after complete mixing.

3. Sieve the flour and milk powder, then mix them with a scraper, and then knead them into a ball.

4. Put the dough in a fresh-keeping bag, refrigerate for half an hour to take it out, then divide it into 20 equal parts and knead it into balls.

5. Press the middle of pineapple cake skin with your thumb into a bowl shape, and press it evenly by hand.

6, pineapple cake bag into the ball of pineapple stuffing, slowly push up with thumb and jaws, to close, after sealing, rub evenly by hand.

7. Put it into a grinding tool, press it gently by hand to fill the whole mold, and then put it into an oven preheated in advance, and bake it at 175 degrees 15 minutes.