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1. Prepare to weigh all the ingredients, the butter will soften at room temperature
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2. Soften the butter at room temperature until it can be pressed by your hands. Beat the butter with an electric whisk until it is smooth, then pour in powdered sugar and beat until fluffy. Pour in the egg yolk several times, and beat until fully integrated.
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3. Sift the low-gluten flour and add it to the butter together with the milk powder. Use it to hang until it is mixed well. Do not use a circular method to prevent the flour from becoming gluten and affecting the crispy taste.
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4. The mixed dough has a certain degree of stickiness. You can wear disposable gloves to prevent stickiness in the subsequent operations, or put the dough in the refrigerator for a while before operating.
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5. 4. Because the Xuechu 12 non-stick molds are used, the dosage is slightly different from ordinary pineapple cake molds. Here I used 30 grams of pastry and 30 grams of filling.
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6. After the dough is rounded, press to flatten it, put the rounded filling in the middle of the dough, use the tiger's mouth to slowly push the pastry up until the filling is completely wrapped
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7. Then press it into an oval shape and put it in the mold, arrange and flatten it by hand, and cover the bottom of the mold.
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8. 6. After everything is wrapped and put into the mold, preheat the oven to 150 degrees for 10 minutes
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9. 7. Put the mold on the middle layer, heat up and down at 150 degrees, and bake for 25 minutes until the surface is slightly yellow. If you want to be crisper, you can cover it with tin foil and bake it for another five minutes.
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10. After being baked, put it directly on the drying net. The freshly baked pineapple cake is soft, and the pastry will be very crisp when it is cooled.
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11. Because it is a non-stick mold, the pineapple cake will come out when it is poured directly after cooling.
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12. Pure pineapple filling, sweet and sour, crispy and scumming, it is delicious to fly.
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