# Fourth Baking Contest and is Love to Eat Festival#pineapple Cake
1.
Peel the pineapple and cut into small pieces. Put the cut pineapples into clean gauze, squeeze out the pineapple juice, save the pulp, and drink the juice directly.
2.
Add rock sugar to the squeezed pulp and stir-fry. Stir-fry until the water in the flesh becomes less and less, add maltose and stir-fry until the pineapple filling turns golden, sticky, and cool.
3.
The butter softened at room temperature, sugar and salt, is beaten until the color is white and the volume swells. Add whole egg liquid in batches and mix well.
4.
The whipped butter is delicate, fluffy and shiny. Mix low-gluten flour, high-gluten flour, and milk powder evenly and sieve into the whipped butter.
5.
Stir it with a spatula until the dough is smooth without dry powder, cover with plastic wrap and chill for 30 minutes.
6.
The puff pastry is divided into 18 grams/piece, and the filling is 12 grams/piece. Press the puff pastry into a thin round piece with a thick edge in the middle, and put the filling on it.
7.
Slowly gather the puff pastry with a tiger's mouth, turning to wrap it up. Squeeze the mouth tightly and adjust the shape slightly to an oval shape.
8.
Put it into the mold, flatten it with your fingers, and fill the four corners of the mold as much as possible. Place them on the baking tray in turn, put them in the middle layer of the preheated 180 degree oven, bake for ten minutes, take out, turn over and bake for another 15 minutes until the surface is golden.
9.
The baked pineapple cakes are taken out on a drying rack to cool, and then demoulded.
