Pineapple Cake

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.