Taiwan's Specialty Snacks-pineapple Cakes
by Sun 1968
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. The butter is softened at room temperature. Add white sugar and salt to beat.
2. Add the eggs in portions and continue to whip until the butter turns white.
3. Sift in low-gluten flour and milk powder and mix well.
4. Knead the flour into a smooth dough and let it sit at room temperature for 20 minutes.
5. Divide the pineapple filling into small balls.
6. Divide the resting dough into small doughs, flatten them with your hands, and wrap them with pineapple fillings. Wear disposable gloves to complete the entire operation.
7. Put the wrapped dough upside down, carefully put it into the mold, and turn them upside down on the baking sheet.
8. Preheat the oven at 160 degrees for 5 minutes, put it in the baking tray, and bake at 160 degrees for 18 minutes.
9. The roasted pineapple cakes are cooled and released from the mould, and they taste better after being sealed for 4 hours. This is what I did without a mold.
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