Pineapple Cake
1.
Put the mold into the oven to heat up and bake at 150 degrees for about 15 minutes
2.
Prepare a clean egg-beater, weigh out 100 grams of butter and 25 grams of powdered sugar
3.
Prepare an egg beater, weigh 135 grams of low-gluten flour, 25 grams of milk powder, and 1 gram of salt
4.
Pour the butter and powdered sugar on a clean silicone pad. After the butter has softened, mix and mix well. In addition, a fresh egg yolk will be prepared for use, and the eggs should not be stored in the refrigerator for a long time.
5.
After mixing and mixing well, add the egg yolk liquid in batches. You can add half of the egg yolk first. After the mixture is uniform, add the rest. Don't add it all at once. It is not easy to mix evenly.
6.
After the eggs, butter, and powdered sugar are mixed well, pour in the weighed low-gluten flour, milk powder, and salt, and mix and mix well.
7.
The mixing method means that when mixing, one hand is pressed on the noodle method, and the dough is mixed through the spatula to mix.
8.
After the dough is evenly mixed, wrap it in plastic wrap and let it rest for 20 minutes.
9.
Prepare a bag of pineapple filling, and divide the loosened dough and filling into 15g/portion.
10.
The ratio of the crust to the filling is 1:1, ready for use.
11.
One piece of leather bag and one filling. Don’t rub the dough repeatedly when packing to prevent the dough from getting oily.
12.
Take the pineapple pastry mold out of the oven, and press the wrapped pineapple pastry dough into the mold one by one. After pressing, you will see that the mold is higher than the filling. This is okay. The dough will expand during the baking process. After baking, it will be just as big as the mold.
13.
Bake for 18 minutes in the oven at 180 degrees, middle level. Turn it over when you bake for 12 minutes, then put it in the oven and bake for 6 minutes.
14.
It is recommended to wear cotton gloves when turning over, and the speed should be fast, so that it is easy to operate, you must wear gloves, chubby did not bring them that day, too hot. Turning over is to make the color on both sides of the pineapple cake even, but because the oven temperature is different, if you find that the surface color is already very dark when you bake it, then don't turn it over. Just take it out directly.
15.
After it’s baked, you can eat it when it cools a little bit. This one tastes very crispy.
Tips:
1. When the mold is in use, put it in the oven and heat it for later use.
2. The ratio of the crust to the filling is 1:1. Don't rub the filling repeatedly to prevent the crust from getting oily, which is not easy to operate.
3. Bake at 180 degrees, and bake the middle layer for 18 minutes. Turn it over when you bake it for 12 minutes. Wear cotton gloves when you turn it over, and the speed should be fast, otherwise the pineapple cake will fall out of the mold.
4. If you find that the surface of the pineapple cake is already very dark, you don't need to turn it over, just take it out.
