Pineapple Cake

Pineapple Cake

1. material:
Butter: 45g, icing sugar: 10g, salt: 1g, egg: 15g, low-gluten flour: 55g, milk powder: 25g, pineapple filling: 250g

2. Production:
After the butter is naturally softened, add powdered sugar and salt together with a silicone spatula and mix evenly until there is no powder.

3. Then use an electric whisk to beat slightly, add egg liquid and beat well

4. Then add the milk powder and the sifted low-gluten powder and mix it with a spatula

5. Then put all the noodles on the silicone pad and squeeze into a ball

6. Divide the dough into 15 grams each

7. Divide the pineapple filling into 25 grams each

8. Flatten 15 grams of dough with the palm of your hand, put a pineapple filling in the middle, wrap the dough and close the filling

9. Round the dough in the palm of your hand, and wrap the remaining dough with the remaining filling in the same way

10. Put the stuffed dough into the mold and press firmly

11. Put the pressed molds in the baking tray, and preheat the oven up and down to 175 degrees

12. Put the baking tray into the middle layer and bake for 15 minutes until the edge of the surface shows a satisfactory yellowish color.

13. After the oven is out, use a clamp to remove the mold, and the pineapple crisp can be eaten after cooling.

Tips:

1. The butter does not need to be over-whipped
2. The prepared pineapple cake will taste better if it is sealed and stored overnight.