1. After the butter has softened, add powdered sugar and salt, and beat with a whisk. Then pour in the beaten eggs and continue to beat until the eggs and butter are completely integrated
2. Mix low-gluten flour and milk powder and sift into the butter
3. Mix well with a rubber spatula to completely mix the powder and butter until there is no dry powder, and the pastry dough is ready
4. Weigh 12 grams of puff pastry and 18 grams of pineapple filling, a total of 20 grams
5. Take a piece of weighed puff pastry dough, knead it into a circle, flatten the dough with your hands, and put a piece of pineapple filling
6. Push the puff pastry with your thumb, so that the puff pastry slowly "climbs up" to wrap the filling. No matter what the method is, just wrap the filling
7. Put the pineapple cake mold on the baking tray, put the wrapped dough in the mold, flatten the dough with your hands, and set the shape of the dough in the mold
8. Use this method to make other pineapple cakes. Put the pineapple cake together with the mold into the oven, 175 degrees, about 20 minutes, bake until the surface is golden. It can be demoulded after it is taken out and cooled. After demoulding and cooling, sealed and placed for 4 hours before eating, the taste is better
Tips:Because the filling is homemade, sometimes it is not dry enough. When making pineapple cakes, there may be water during the baking process, but don't be afraid, just extend the baking time.
