1. Chop the pineapple meat, dice the pineapple core and use a food processor to make juice. 2. Squeeze the pineapple puree through a net to press out the excess juice.
2. Put the butter in a non-stick pan to melt, pour pineapple puree and stir fry, stir fry until there is no moisture, add honey and white sugar to continue stir fry.
3. Stir fry until the stuffing becomes a ball, set aside to cool.
4. Divide the cooled pineapple filling into 18 portions and round them, cover them with plastic wrap and store them in the refrigerator for later use.
5. Use an electric whisk to beat the softened butter to fluff. Change the electric whisk to the smallest level and add the egg yolk to continue whisking until the egg yolk and butter are fused together.
6. Sift the low-gluten flour, milk powder, almond flour and salt into the whipped butter, and stir evenly with a silicone spatula.
7. Knead it with your hands to form a smooth dough with moderate hardness.
8. Divide the dough into 18 portions, take out the refrigerated pineapple filling, take a small dough, press the bream into the pineapple filling, and close the joints.
9. Put it in the mold and gently flatten it by hand.
10. Put it into the preheated oven and bake at 160 degrees for 25 minutes.
11. Finished picture.
Tips:The temperature of each oven is different, set the temperature and time according to the temperature of your own oven.
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