1. First, make the filling for the pineapple cake. Cut the pineapple into small pieces with a knife, pour it into the pot, put an appropriate amount of rock sugar, and boil it into a thick pineapple cake filling.
2. Soften the unsalted butter at room temperature, add sugar and salt and beat with an electric whisk until it turns white and swells.
3. Add the whole egg liquid and continue to beat until well mixed.
4. Sift and add low-gluten flour, high-gluten flour, and milk powder.
5. Stir it with a spatula until it becomes uniform and relax for half an hour.
6. Take an appropriate amount of puff pastry, flatten it, and put it in a round filling.
7. Put the wrapped pineapple cake into the mold, flatten it with the palm of your hand, and fill the mold as much as possible.
8. Preheat the oven to 160 degrees, bake for 15 minutes, take it out and turn it over, and continue to bake for 15 minutes.
Tips:The amount of sugar in the pineapple filling can be adjusted according to personal taste and the sweetness of the pineapple.
