Pure pineapple stuffing:

Peeled pineapple1500g

Rock sugar? 120g

Maltose? 120g

Crispy skin:

Low gluten flour? 200 grams

High gluten flour? 100g

Butter? 220 grams

Young sugar? 25 grams

Salt? 3 grams

Sugar-free whole milk powder? 50 grams

Eggs (whole egg liquid) 1

Pure pineapple cake method?

Peel the pineapple when you buy it.

Cut the pineapple around, put the pineapple heart into a cooking machine and break it, and chop the rest.

The way it was cut.

First, put the pineapple in a non-stick pan and fry it dry, then put the rock sugar in turn and fry it dry, and then put the maltose in turn until it is golden yellow.

Fried pineapple stuffing.

Divide the pineapple stuffing into 18g each.

The method of pastry is to put butter, fine sugar and salt into a basin and beat them until they are white feather-like, then put the whole egg liquid in turn and beat them evenly, then sieve in low-gluten flour and milk powder to mix them into dry powder, and then divide each dough into 21g.

Roll the pastry flat, wrap it with pineapple stuffing, roll it, and put it into a pineapple cake mold (square mold 4.5×4.5) to flatten it by hand, leaving no gaps.

Preheat the oven at 180℃ and bake in the middle layer for 10 min, then take it out and turn it over, continue baking for about 15 min, and take it out after it becomes brighter and darker. Thoroughly cooling and demoulding.

You see, the taste of drawing is great. Don't eat delicious food

Finished product drawing.