1. Prepare materials
2. The butter softens at room temperature. Add sugar and salt with an electric whisk until white and swollen
3. Pour the egg yolk into the butter in 3 times, each time until the egg liquid is completely absorbed, then add the next egg liquid.
4. Sift the almond powder, milk powder, and low-gluten flour, add them with a spatula and mix well.
5. Wrap the dough in plastic wrap and let it rest for half an hour.
6. Weigh 18g of loose dough and knead it for use
7. Divide the pineapple filling into 15g/rounds and set aside
8. Wrap the pineapple filling into the dough
9. Put the wrapped pineapple cake into the mold. Flatten evenly with a push die
10. Preheat the middle of the oven to 160 degrees. Put it in and bake for about 10 minutes. After that, take it out and turn it over. Continue to bake for another 10-12 minutes, color it and take it out
11. The finished product is out
