Pineapple cake

Pineapple cake

Introduction:

"It's still the filling for the Mid Autumn Festival. Someone specially got back a packet of pineapple crispy stuffing, but it didn't work. The pineapple stuffing used to make moon cakes is less than half. Finally, pour out the empty space and make a pineapple crisp to get rid of them. The pastry uses Jun Zhi's formula. "

Production steps:

Step 1: prepare the pastry

Step 2: pour butter softened at room temperature, sugar powder and salt into a large bowl

Step 3: beat loose hair with egg beater

Step 4: add the egg

Step 5: continue to beat until feathery

Step 6: mix milk powder and flour, sift into butter

Step 7: mix evenly with a rubber scraper

Step 8: mix to make dough

Step 9: divide into 16 parts and round them

Step 10: divide the filling into 16 portions,

Step 11: take a dough and press it into a cake

Step 12: pack in the filling

Step 13: close and round

Step 14: do it one by one

Step 15: put it into a round biscuit mold and press it into a chess shape

Step 16: demould, put into the baking tray and arrange well. Use sesame to distinguish different fillings

Step 17: put it in the oven with 175 ℃ preheating, middle layer, bake for 15-20 minutes

Step 18: the surface is golden, and it's out of the oven

Materials required:

Low gluten powder: 90g

Whole milk powder: 35g

Butter: 75g

Egg: 25g

Powdered sugar: 20g

Salt: 1 / 4 teaspoon

Pineapple filling: 320G

Note: the ratio of skin to stuffing is about 2:3. Although many people say that the ratio of 1:1 is not good, they don't feel that it's difficult to make a bag. After baking and cooling, seal for 4 hours before eating, taste better.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Fruity