Pineapple Cake

Pineapple Cake

1. Put butter in the mixing bowl and beat with an electric mixer until fluffy and lighter in color

2. Add powdered sugar and salt and mix well

3. Beat the eggs and add and stir well

4. Stir in milk powder and mix well by pressing

5. Sift in low-gluten flour and mix well by pressing. After the dough becomes a dough, put it in the refrigerator to relax for more than half an hour

6. Divide the pineapple filling and dough, 15G/portion of pineapple filling, 21G/portion of dough

7. Wrap the pineapple filling into the dough

8. Put it into the pineapple cake mold, press the surface with your palm a little, then it can be baked in the oven

9. Preheat the oven to 180 degrees, bake for 10 minutes, turn it over, and bake for another 10 minutes

Tips:

Pineapple filling method:
Ingredients: 2 pineapples (about 1000g after peeling), about 1000g winter melon, 350g sugar, 200g maltose
1. Cut the pineapple pulp and winter melon into strips, and use a food processor to shred them.
2. Wash and dry the wok, add the pineapple and winter melon shreds, heat it together with the soup, and stir-fry until cooked and soft. Continue to stir-fry until the water is dry and lumpy. Add sugar and stir-fry until the soup is dry. , And finally add maltose, continue to fry until there is no soup, and the filling can appear silky fiber.
3. Put the fried pineapple filling into a clean oil-free container, cover it and store it in the refrigerator after it has cooled, and store it for 3 months.