1. Ask the fruit seller to help peel the pineapple, take it home, wash it, soak it in salt water, cut into small pieces, and break it with a food processor
2. Wrap the broken pineapple with sterilized gauze, squeeze out the water, and prepare the filling material
3. Pour the pineapple filling into a pot over medium-low heat, boil until slightly dry, add maltose, butter, and sugar, and stir-fry until the filling is lumpy. Turn off the heat and set aside to cool for later use.
4. Take out the butter in advance, soften it at room temperature, add powdered sugar, beat with a whisk until the volume expands and the color becomes lighter, add the egg yolk in multiple times, sift in all the powder, and mix well
5. Divide the dough into 18g each and the filling into 13g each
6. Take a dough, squeeze it with the palm of your hand, wrap a filling, seal tightly
7. Put it in the mold, flatten it by hand, and heat the oven
8. Put the pineapple cake with the mold into the preheated oven, 150℃, 25min, upper and lower fire, middle layer, pay attention to the color (you can take it out halfway and turn it over to make the color on both sides even)
9.
Tips:The temperature of the oven is based on my own oven setting. The temperature of my oven is 20°C higher, so I set the temperature to 150°C~
This recipe uses a Midea smart electric oven, the model is T7-L382B second generation, the capacity is 38L, the power is 1800W, please adjust the heating time appropriately according to the power and temperature difference of your own oven.
