Generally not more than 35%.

Pineapple cake practice:

1. Pineapple is crushed, drained and stir-fried with low heat.

2. Pour in osmanthus honey, lemon juice and butter and stir fry.

3. Screen low-gluten flour, add almond powder, milk powder and salt and stir for later use.

4. Take a small bowl, pour in the egg yolk and light cream, and stir into egg milk.

5. Sift the powdered sugar into the butter, add the egg milk, mix the flour, stir-fry into dough and freeze for one hour.

6. Wrap 15g pineapple stuffing with pastry and put it into the mold.

7. Put it in an oven preheated to 170 degrees, bake it for 15 minutes, and take it out and turn it over for 5 to 15 minutes.