#diy零食#pineapple Cake
1.
The butter is softened at room temperature, that is, you can easily press a mark with your fingers, add powdered sugar and beat it with a whisk.
2.
Sift in low-gluten flour and almond flour.
3.
Add the whole egg liquid, put on disposable gloves, and grasp it with your hands.
4.
It will be a little thin at first, but after a while, it will become a lump and the egg liquid will be absorbed. If you increase the amount, it is recommended to add the egg liquid in batches. When all is absorbed, add it again to absorb and fuse. It will be better.
5.
Divide the dough into 8 portions, and the pineapple filling into 8 portions. Of course, this depends on the size of your mold. My mold is a biscuit mold, so make adjustments when you make it.
6.
Take a dough and press flat with your big finger to wrap the pineapple filling.
7.
After wrapping, place it on the baking tray, put the mold on it, and gently press it flat with your hands to completely match the mold.
8.
The actual operation found that the pineapple cake will expand slightly when it is baked, so don't fill the mold, it's just 8 minutes full.
9.
Preheat the oven, fire up and down, in the middle, 180 degrees, and bake for 18 minutes. If you want to make the color more even, you'd better take it out for about 12 minutes and turn it over and continue to bake it. Take care when you take it.
10.
Get out of the oven and let cool.
11.
It's edible, and it's crispy.
Tips:
1. The ratio of the skin to the filling is 1:1. It is best to wear gloves when the skin is very soft, so that it is easy to operate.
2. The temperature and time of the oven should be adjusted according to your own oven.
3. In order to make the color evenly, it is best to turn it over when you bake for about 12 minutes, but the action should be fast and be careful not to fall out.
4. Keep it tightly sealed after it is allowed to cool, so as to keep the crispy taste without moisture.
