Homemade Pineapple Cake
1.
Low-gluten flour 245 g milk powder 80 g condensed milk 35 g powdered sugar 45 g salt 1/2 tsp egg and butter 170 g homemade pineapple filling 365 g
2.
The butter is softened at room temperature and beaten with powdered sugar
3.
Add the egg mixture three times and beat again until fluffy.
4.
Pour in the condensed milk and beat again to fully blend in
5.
Sift in low powder and milk powder and stir evenly
6.
Divide the crust and filling into 20 portions
7.
Rub the skin round and press it open, and then slowly push it onto the filling like a moon cake.
8.
Press into the mold
9.
If there are too many molds, there is no need to demold. My molds are different in size and they are demoulded.
10.
Preheat the middle layer in the oven at 175 degrees and bake for 18 minutes
11.
The color is uniform when it is half baked, and it can be baked until the surface is golden.
Tips:
When you put it apart, it will be fluffy and stick together during the exam.