Pineapple Cake

Pineapple Cake

1. The pineapple is peeled, washed, chopped, squeezed out the juice, and then the residue is taken.

2. Add yellow rock sugar to the pineapple and boil it until the rock sugar melts, then add maltose and continue to cook until the pineapple moisture is dried and form a mass.

3. After the butter is softened, add sugar and beat until the feathers are packed. Add eggs and continue to beat until the eggs are completely blended into the butter.

4. Mix low powder, salt and milk powder evenly.

5. Sift in the low powder and stir evenly into a dough.

6. Divide the pineapple filling into 15 grams each.

7. Divide the dough into 22 grams and fill it with fillings.

8. After being wrapped, it is put into the mold and pressed into shape, and then finished.

9. Preheat the oven at 180 degrees and bake for about 25 minutes.

10. After being out of the oven, let it cool and demould.

11. Finished product.

12. Finished product.

13. Finished product.

14. Finished product.

15. Keep sealed.

Tips:

1. The pineapple is soaked in salt water for 30 minutes and then drained and chopped. Put it into the juicer and squeeze the juice. Take out the residue (one pineapple and two).
2. The dough in this recipe can make about 20 pineapple cakes.
3. The pineapple stuffing in this recipe can only be made about 12, so the amount of pineapple should be doubled when making stuffing.
4. Put the middle layer in the oven at 180 degrees for about 20-25 minutes, and watch the oven for the last 5 minutes to avoid over-bake.
5. The sweetness of the dough and fillings in this formula is just slightly sweet, you can add sugar or maltose if you like sweetness.
6. The temperature of the oven is different from one to another.