450g of salt-free cream, powdered sugar 1 87g, yolk1each, 2 whole eggs, 375g of low-gluten flour, 75g of high-gluten flour132g, corn flour, cheese flour18g, and milk powder18g.

Practice:

1. Mix the unsalted cream and powdered sugar, then add the yolk and whole egg and mix well.

2. Sieve the low-gluten flour, high-gluten flour, corn flour, cheese powder and milk powder in succession (1).

3.(2) Add a little salt and cream and mix well, and knead into balls about 20 grams each.

4. Wrap the dough with pineapple stuffing and fill it into the container.

5. Preheat the oven for 10 minute, bake at 170℃ for about 15 minute, then turn over and bake until the skin is golden yellow.

Description:

I remember a netizen once asked why her pineapple cake was delicious when it was baked, and the skin became hard after it was cooled. He Jiawen's formula will not have the above problems. Even if it is cold, the skin is still soft, much like the skin of France (the name of the store), but it is more tasteful. I would like to introduce it to netizens who have not yet had an ideal formula. However, this skin is quite soft and sticky before baking, and it is not easy to operate. It is best to operate after ice hardening. In addition, due to the addition of a lot of cheese powder, the skin is easy to burn, which is slightly darker than ordinary pineapple cakes after baking.

Improved edition

material

Salt-free cream 450g, powdered sugar 185g, egg yolk 1 piece, 2 whole eggs, low-gluten flour 375g, high-gluten flour 135g, corn flour 75g, cheese flour 20g, milk powder 20g and a little salt.

Practice:

1. Mix the softened salt-free cream with powdered sugar.

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