1. Prepare materials first
2. Add powdered sugar to softened butter and beat until fluffy (I didn’t soften the butter in advance, so I was too lazy to wait, and it was too hydrated, so I put it back in the refrigerator for a while)
3. Beat in the eggs, beat fluffy
4. Add low powder and milk powder
5. Stir to form a dough
6. The ratio of dough and filling is 1:1. The crust and filling weigh 10 grams each
7. The skin and stuffing combination, wrapped well, I don’t have a pineapple cake mold with manual shaping
8. Make 27 pieces according to the weight of the menu, preheat the oven, place the second from the bottom, and heat up and down at 175 degrees for 15 minutes, then bake the reverse side of the pineapple cake for 3 minutes
9. Bag after cooling, sealed and preserved, thin skin and more stuffing
10. With a cup of milk tea in the afternoon, it's so cozy😊
Tips:The size of pineapple cake is controlled by personal preference. It should be more convenient to have a mold. I rarely make pineapple cake without buying a mold, and the mold is too big. I like small bits. Similarly, the oven temperature and time should be adjusted according to your own oven.
