Pineapple cake

Name: Pineapple cake
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 180 g Butter; 25 g Sugar; 50g Egg liquid; 260 g All-purpose flour; 2 g Salt; 25 g Milk powder; 380 g Pineapple filling

Easy and satisfying, Pineapple cake uses butter, sugar and egg liquid and is baked until light, fluffy and golden. Perfect with tea or as a snack.

1 hrNewHard Baking Roast Sweet

Instructions

1
Divide 380 grams of pineapple filling into 24 equal portions and roll them into small balls.
2
Soften the butter in advance until it becomes creamy.
3
Add sugar and mix well first.
4
Whip with a hand mixer.
5
After the butter is whipped until it turns white, add the egg mixture in three batches, continuing to whip. Add the second batch of egg mixture only after the first batch is absorbed.
6
Continue to beat until fluffy and feathery.
7
Add milk powder and salt.
8
Sift in the flour.
9
Mix well.
10
There is a large area of flaky debris at the back.
11
Knead until smooth, but not too much, to avoid developing gluten, and the pastry for the pineapple cake will be ready.
12
Cover with plastic wrap and let it rest at room temperature for 30 minutes.
13
After the time ends, it is divided into 24 equal parts on average.
14
Take a leather pouch.
15
Wrap with pineapple filling.
16
After forming into a round shape, slightly roll it into a long strip.
17
Place it in the mold and flatten it.
18
Complete them all in order.
19
Put it into the preheated oven on the middle rack at 160°C, bake for 15 minutes, then flip it over and bake for another 10 minutes (the oven temperature and time can be adjusted according to your own oven's temperament, and you can also cover it with aluminum foil in the middle to prevent it from browning too much).
20
Alright.
21
Freshly baked.
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Finished product image.
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