1. Get the materials ready
2. I used the juice machine to separate them
3. In a non-stick pan, use medium and low heat to pour the pineapple filling and stir continuously
4. Stir-fry until slightly dry, pour in maltose, butter, brown sugar, sugar and stir-fry continuously
5. It's ok to stir it like this
6. Pour out and let cool
7. Soften the butter, beat until smooth, pour in powdered sugar and beat until fluffy and slightly beaten
8. Pour in egg yolks several times, and beat until fully integrated
9. Add low-gluten flour in 3 times, mix salt and milk powder, sift into the butter, stir well with a spatula, make the flour and butter completely mix, put the dough in the refrigerator for a while
10. Take about 20 grams of dough and 10 grams of filling, and slowly put away
11. Slowly put away
12. Flatten the dough with your hands and set the dough in the mold
13. Preheat the oven to 200 degrees
14. Put the pineapple cake together with the mold into the oven for about 25 minutes, and bake it until the surface is slightly yellow.
15. Take out and let cool and demould
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