Biscuit skin:

Answer? Anjia cream? 390g？ (room temperature softening)

b？ Sugar powder? 40 grams

c？ Whole eggs? 1 (medium size eggs)

d？ Egg yolk? two

e？ Cheese powder? 20g？ (Cheese powder for ordinary pasta)

f？ Milk powder? 30 grams

g？ Low gluten flour? 550 grams

Stuffing:

h？ Cream (or ghee)? 25g

Me? Pineapple sauce? 600g？

Exercise:

1.？ c+d？ Put it in a small bowl and stir it slightly.

2.？ A+b is sent until the color fades. Add (1) into the cream in stages and stir well. Don't add too much at a time. Adding too much is easy to cause oil-water separation)

3.？ Filter fg in another container. Add e,? Mix evenly.

4.？ Mix (3) of 1/2 into (2). Add the rest by pressing. Because of the high proportion of oil. You must press the button. It won't be too wet and sticky ... but because I mixed it by cutting at first, the dough was too wet and sticky ... so I added 1/3 cups of flour). Divide the dough into two or three parts and roll it into a stick for later use.

5.？ Add h to I,? Slightly mixed. (Less sticky). Cut it into two or three sections and roll it into a stick for later use. Look at the size of the workbench. I cut it into four equal parts)

6.？ According to the size of pineapple cake model. Take the ratio of pineapple stuffing 1/3+ skin 2/3. After each of them is rounded. Crush the skin. Put the stuffing in the middle. Wrap it into a sphere (square mold) or an ellipse (rectangular mold).

7.？ Put the model on the baking tray (without oiling). Wrap the dough and put it in the center of the mold. Press it in with the palm meat under your thumb. The surface is more beautiful. Attention! ? Leave some room for expansion. Don't fill it. It will take about 9~9.5 minutes to fill it. There can be some holes in the four corners. Do not move the mold after pressing in. Leave an inch between the molds. In this way, the heat around the individual is sufficient.

8.？ (General oven preheating? 200 degrees C. Should the oven be preheated to 240 degrees C)?

→ Baking method (1) The baking tray is placed on the lower floor. Cover the mold with another baking tray. Bake 10~ 15 minutes. As long as the shell is ripe.

→ Baking method (2) The baking tray is placed on the lower layer. Bake for about ten minutes and turn over. (take out the baking tray,? Cover with another baking tray. Press and fix, and turn the whole plate over together. Be careful not to drop pineapple cake? . ? Bake on low heat for about 10 minute. (If it is colored,? It's not baked yet. The temperature can be changed to120 c? The baking tray is in the middle layer. In a low-temperature and sultry manner.

9.？ After cooling, pull up the mold. After completely cooling, put it into a sealed bag or jar immediately. In case the cream is wet and soft. Like cookies. If it gets wet and soft. Then put it in the oven to dry.

KO note:

1.？ I use the baking method. Spread aluminum paper on the back of another biscuit baking tray. Press the back on the pineapple cake mold. (Tao and baking English? Muffins? Same. ). The baking time is shorter. If the surface is painted too deep. Lower temperatures can be used. ).？ Coloring may be a little uglier than mode (2). But there is no risk of being burned or lost when turning over ...? If the baking tray is laid and colored, it will be more beautiful.

2.？ I think two-thirds of the skin? +? Stuffing 1/3 (refers to the volume,? Non-weight) method is better. Because the skin is wrapped around the stuffing. Actually, it's not too strong and it's not too sweet to eat. If you prefer pineapple stuffing, just make it as 1: 1 in most recipes.

3.？ If the cream is replaced with some ghee. Because ghee has a high melting point. Easier to operate. But it tastes hard.

4.？ After making the dough. I'll bake it half first. The remaining dough and pineapple stuffing are refrigerated in the refrigerator.

5.？ Some of the dough in the photo is too big. It swells when baked and is squeezed by another baking tray. So it looks ugly.