1. Divide the pineapple stuffing into 12g portions, roll them into small balls, and search for my recipe "pineapple stuffing (pineapple stuffing)"
2. The butter is softened at room temperature, and the pits can be easily pressed by fingers
3. Put in powdered sugar and beat well, without whisking, until the volume is slightly enlarged
4. Add egg yolks in batches and beat them evenly
5. Sift in low-gluten flour, salt and milk powder. Almond flour does not need to be sifted, just put it in
6. Cut and mix the dough without dry powder. If the dough feels sticky, put it in the refrigerator for one hour
7. Divide the dough into 16 grams each, press flat, and wrap with pineapple filling
8. Put it into the mold, push the four corners slowly with your fingers, flatten it, turn it over, and flatten the other side. If the skin is broken and the filling is exposed, just pull some dough to make it up.
9. Oven at 170 degrees, middle level, turn it over after 10 minutes, turn it over together with the mold, turn it over and bake it for another 10 minutes
10. This recipe can make 20, I use a square mold for biscuit molds
Tips:Almond flour is added to the recipe to make the finished product more fragrant and crispy. If there is no almond flour, replace it with the same amount of flour.
