The Perfect Combination of Pastry and Filling – Pineapple Cake

Flavor: Milky; Technique: Baking; Time: One hour; Difficulty: Moderate.

The Perfect Combination of Pastry and Filling – Pineapple Cake Cooking Steps

Soften the butter, add powdered sugar and salt, and beat until fluffy

Add whole egg liquid gradually, beat until fully incorporated before adding the next portion

Beat until fluffy

Mix cake flour and milk powder, sift together, fold into the mixture, and mix well with a spatula to make the dough

Dough should be soft and not easy to shape

Divide the pineapple filling into 10 pieces of 25g each, roll into balls

Divide the dough into 20g pieces, roll into balls. Since the dough is soft and sticky, I wrapped it in plastic wrap to prevent sticking and found it convenient

Flatten the dough, place a filling inside

Gradually fold the dough upwards to completely enclose the filling

Finished wrapping. The dough is soft and the filling is slightly firm, making it easy to wrap

Place in a mold, press flat with your hand. If there is excess, remove a little dough

Use the mold to make all the pineapple cakes, a total of 10

Bake in a preheated oven at 170 degrees for 8-10 minutes, until the pastry turns golden. Remove from the oven and unmold while still hot

During baking, the pineapple cakes will rise 2-3cm. Invert the mold for easy unmolding