Pineapple Cake

Name: Pineapple Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 90g Low-gluten flour; 35g Whole milk powder; 75g butter; 25g egg; 20g Powdered sugar; 1/4 teaspoon salt; 320g Pineapple filling

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

This is the filling for the Mid-Autumn Festival. Someone specially got back a bag of pineapple cake filling, but it was useless. There is only a half of the pineapple filling for mooncakes. Finally emptied it and made a pineapple cake to get rid of them. The meringue uses Junzhi's recipe. "

Ingredients

90g Low-gluten Flour
35g Whole Milk Powder
75g Butter

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25g Egg

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20g Powdered Sugar
1/4 teaspoon Salt

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320g Pineapple Filling

Pineapple Cake

1. Prepare meringue ingredients

2. Pour the butter softened at room temperature, powdered sugar, and salt into a large bowl

3. Use a whisk to beat loose hair

4. Add egg liquid

5. Continue to beat into feathers

6. Mix milk powder and flour, sift into the butter

7. Use a rubber spatula to mix evenly

8. And into dough

9. Divide into 16 parts and round

10. Divide the filling into 16 portions,

11. Take a dough and press it into a cake

12. Stuffing

13. Close up and round

14. Do one by one

15. Put it in a round biscuit mold and press it into a chess shape

16. Unmold, arrange in a baking tray, and use sesame seeds to distinguish different fillings

17. Put it in a preheated 175 degree oven, middle level, bake for about 15-20 minutes

18. Golden surface, baked

Tips:
The skin filling ratio is about 2:3. Although many people say that the bag can be changed to 1:1, but they do not feel that this ratio is difficult to pack.

After roasting and cooling, seal for 4 hours before eating, the taste is better.