Ingredients: low-gluten flour 90g, salt-free butter 70g, whole egg liquid 25g, milk powder 35g, sugar powder 15g.

Filling ingredients: pineapple pulp (one) 700g.

2. Practice:

(1) Butter softens at room temperature.

(2) Add powdered sugar and beat with an egg beater. If you don't buy powdered sugar, you can use a cooking machine to break fine sugar into powder instead. But don't use fine sugar directly, otherwise the taste is not delicate enough.

(3) Beat until the butter expands, add the whole egg liquid and continue to beat evenly.

(4) Sieve in low-gluten flour and milk powder.

(5) Mix well with a scraper. Be careful not to over-stir the pastry, just mix it evenly and form a ball.

(6) Wrap with plastic wrap and refrigerate for 40 minutes. The pastry is sticky and soft, so it should be refrigerated, and it is easy to operate when making pastry crust.

(7) Take a complete pineapple pulp and cut it into small pieces. Remember to remove the hard core in the middle.

(8) Cut into very small dices. Some of them are troublesome and will be mashed with a cooking machine, but the taste is different from this diced one. Personally, I prefer this granular taste and can keep the crude fiber of pineapple.

(9) Pour the cut pineapple pulp into the pot and add the fine sugar.

(10) Stir-fry over high fire, stir-fry until the pulp becomes soft and then turn to medium heat.

(1 1) Stir-fry until the water is basically gone, then turn to low heat after the pulp becomes darker, stir-fry until it becomes sticky and sticky, and then you can take it out of the pot. Pay attention to the water and fry it as dry as possible, otherwise it will be too soft. It is easy to explode when baking, which will also affect the shelf life and taste.

(12) set aside for cooling. The cooled pineapple stuffing will be harder than when it was just fried.

(13) The crust after refrigeration is divided into small doses of 15g.

(14) Round.

(15) Divide the pineapple stuffing into about 15g and knead it into small balls.

(16) Take a small piece of dough, flatten it with the palm of your hand, and add pineapple stuffing. The pineapple stuffing is sticky and soft, and the pastry dough is soft and easy to crack, so it is not easy to control when wrapping. Before wrapping, you can spread butter or olive oil on your hands, so it is not easy to stick.

(17) Gently push the dough, wrap the stuffing and round it.

(18) is filled into the mold. If there is no suitable mold, you can also knead it into a small round cake or a small square cake by hand and put it in a cake paper holder.

(19) Put it in the baking tray, and pay attention to the spacing.

(20) Put it in the middle layer of the oven preheated to 175 degrees, and bake at 175 degrees for about 15 minutes.

(2 1) Just-made pineapple cake, the taste of skin and stuffing is not completely blended together. It is best to keep it sealed for 4 hours, and then wait for the moisture and sugar in the pineapple stuffing to slowly penetrate into the skin, and then taste it, so as to achieve the best taste.