1. Cut the butter and white oil into small pieces and put them in a basin to soften.
2. Use an electric whisk at low speed to beat the oil and add the powdered sugar.
3. Break up the eggs, add in two portions, and beat evenly at high speed.
4. Sift in low-gluten flour and milk powder twice.
5. Use a rubber scraper to mix it evenly, knead it into a dough with your hands, not forcefully.
6. Add pineapple filling and dough and knead into strips and divide into evenly small portions. Each section of dough is 20 grams, and each section of pineapple filling is 15 grams.
7. Arrange the dough into a round shape, and roll the pineapple filling into a round shape.
8. Wrap the stuffing into the dough and roll it into a round shape.
9. Squeeze it gently.
10. Use a knife to arrange the dough into long squares, place it on a baking tray, preheat the oven to 170 degrees, bake the upper layer for 20 minutes, and lower the temperature to 150 degrees and bake for 15 minutes on the reverse side.
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