Taiwan Pineapple Cake
1.
Soften the butter at room temperature and beat with a whisk until the butter is fluffy and creamy.
2.
Beat the eggs into egg liquid and add in 3 times and mix well. Each time you add eggs, you must fully beat them until the eggs and butter are fused before adding a second time.
3.
Add 60 grams of powdered sugar and a pinch of salt and mix well.
4.
Then add 35 grams of milk powder and low powder and mix well to form a smooth pastry dough.
5.
Cover the mixed dough tightly and set aside to relax.
6.
Divide the pineapple filling and puff pastry into equal parts and round them. The size depends on the individual mold.
7.
Take a portion of the puff pastry dough and press it into a thin round slice, and wrap it with the pineapple filling.
8.
Push up and squeeze tightly like a mooncake. As shown
9.
Put the wrapped pastry into the mold and press it with your hands to make it smooth and complete. Use the same operation to finish all the dough. (If there are not so many molds, you can also buckle out the package)
10.
Put all the wrapped pastry into the baking tray. Preheat the oven at 180 degrees for 10 minutes.
11.
Put the pastry into the middle of the oven and bake it at 180 degrees for about 20 minutes before it is out of the oven.
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