Step 1: First make the pineapple filling, which requires 1000 grams of pineapple, 15 grams of butter, 100 grams of maltose and 50 grams of rock sugar.

Step 2: Prepare a pineapple of about 2 pounds. The leaves of the pineapple are smooth and have no serrations, so you can easily tell the difference between pineapples and pineapples.

If you can't buy pineapples, you can use pineapple instead, but the taste of pineapple is sour and the amount of sugar needs to be increased appropriately.

Step 3: Remove the leaves and bottom of the pineapple, cut it in half from the middle, and peel off the skin. The skin of the pineapple is very thin and soft and can be easily removed.

Step 4: Use a knife to dig out the inner thorns. The inner thorns of pineapples are very shallow and can be removed with a gentle dig.

Step 5: Cut the peeled pineapple into pieces, cut off the hard core in the middle, and put it into a food processor to puree.

Step 6: Chop the pineapple meat with soft edges and put it into a large bowl to preserve the pineapple fiber. Pour the pureed pineapple core into the pineapple meat together.

Step 7: Put all the pineapple meat into gauze, squeeze out the pineapple juice. Filtering out the pineapple juice can shorten the time for frying the filling, but you don’t need to squeeze it too thoroughly. Leaving some pineapple juice will make the filling more fragrant.

Step 8: Put the squeezed out pineapple meat into a non-stick pan, stir-fry over medium heat, add rock sugar and stir-fry until the rock sugar melts. You can also use white sugar or granulated sugar.

Step 9: Stir-fry until the pineapple meat becomes soft and the soup dries up. Add maltose and continue stir-frying. The pineapple filling will become very thin after adding maltose. Continue stir-frying. After frying for a while, the pineapple filling will gradually become thicker and darker in color.

Add butter and continue to fry until the fillings form into balls. Take them out, put them in a bowl and spread them out to cool. The fillings will be a little soft when they are hot and harden when they cool down.

Step 10: Next, prepare the pastry part of the pineapple cake. First prepare all the ingredients: 100 grams of butter, 1 egg, 30 grams of powdered sugar, 1 gram of salt, 150 grams of cake flour, and 25 grams of milk powder. Step 11: Butter

Soften the butter at room temperature until it can be pressed lightly with your hands, put it in a basin, beat it with a whisk, then add salt and powdered sugar, stir it with a spatula, and whip the butter at high speed with a whisk until the color turns white and the volume is reduced.

When it expands to twice the size and becomes layered and feathery, it is ready.

Step 12: Add half of the egg liquid, use a whisk to beat the eggs and butter, then add the other half of the egg liquid, then beat at high speed until the egg liquid is completely mixed into the butter, sift in the flour and milk powder, and then

Use a spatula to stir the dough into a dough, put it into a plastic bag, flatten it gently, and refrigerate it for an hour to let the dough relax.

Step 13: Divide the cooled pineapple filling into 12g pieces. If the pineapple filling is not soft when it forms into a ball, put it back in the non-stick pan and stir-fry a little more.

Then divide the relaxed dough into 18g small dough. The pineapple cake mold I used is 30g. The ratio of skin to filling is 1.5:1.

Step 14: Take a small piece of dough and flatten it in the palm of your hand. Add the pineapple filling. Then press the filling with the thumb of one hand and slowly push the dough up with the other hand to wrap the pineapple filling. Pinch the dough tightly and roll it into a cylinder.

shape, put it into the mold and press it flat with your hands. Fill the four corners as much as possible, then turn the mold over and shake it gently a few times until both sides are flat. If there is a stamper, you can flatten it directly.

Step 15: Use the mold to shape everything and place it on a baking sheet. Line the baking sheet with oiled paper to prevent sticking. The given amount can make about 18 to 20 pineapple cakes.

Set the oven to 160°C and preheat it in advance. Place the pineapple cake in the middle rack of the oven and bake for 15 minutes. Take it out of the oven and turn it over. This will allow the upper and lower sides of the pineapple cake to heat evenly and prevent it from expanding and cracking.

Turn everything over and put it back in the oven for 10 minutes, until the surface turns golden.

Step 16: Take out the baking pan and set aside to cool, then take out the mold. The baked pineapple cake will separate from the mold.

The function of the mold is to finalize the shape. If you don’t have one, you don’t need to use it.

The two sides of the prepared pineapple cake are flat and not cracked. Open it and look at the inside. It is full of pineapple filling and has a strong aroma. The freshly baked outer skin is crispy and has the texture of a cookie. After being left for a day, the filling will return to the oily state.

They will blend together and the whole thing will have a soft texture.

Use pineapple as the filling, which has high sweetness and strong fragrance. If you use pineapple, it will be sour, so the amount of sugar needs to be increased appropriately.

If you like a crisper texture, the ratio of skin to filling can be 1.5:1, if you like a sweeter texture, the ratio can be 1:1. The finished pineapple cake can be sealed and stored at room temperature for about a week.