1. Two fresh pineapples (small ones), wash, wipe dry, cut 4 minutes, and remove the pineapple core.
2. Use a juicer to squeeze into juice, and pineapple meat after squeezing the juice. [Super convenient with juicer]
3. Use a non-stick pan [I used a small milk pan, this time I made a relatively small amount [Expression]], add all the ingredients, and stir-fry on medium heat.
4. Slowly fry until it becomes dry and darker in color, and fry until it is soft and firm enough to make fillings.
5. The fried pineapple stuffing has 169g. Let it cool at room temperature and put it in the refrigerator for later use.
6. The pineapple juice is super delicious, and it is convenient to use a juicer to kill two birds with one stone.
7. Soften the butter, beat until smooth, pour in powdered sugar and beat until fluffy and slightly beaten. Then pour the egg yolks in several times and beat them until they are completely combined. Mix low-gluten flour, salt, almond powder, and milk powder and sift into the butter. Use a spatula to mix well to mix the flour and butter completely. (If the crust is sticky, it is recommended to put the dough in the refrigerator for a while before operating) [Forgot to take a picture during the crust making process] Divide into 18g crust. There are too many pie crusts, this amount can make about 14 pieces.
8. Put 13g of pineapple stuffing on the dough and slowly retract the mouth.
9. Put the wrapped dough into the mold. Flatten the dough with your hands and shape the dough in the mold.
10. Put the pineapple cake together with the mold into the oven at 150 degrees for about 25 minutes, and bake it until the surface is slightly yellow.
11. Take it out and let it cool before demoulding.
12. Keep it tightly sealed, and eat it the next day more delicious.
13. Let's eat! ! ! !
14. This was made last Saturday, haha, made 50. Delicious.
Tips:You can taste it when frying the pineapple filling. When it feels a little sour, the sugar content is ok, so that the cold filling will have a moderate sweetness;
