Pineapple Cakes

Name: Pineapple Cakes
Yield: Serves 20 servings
Cuisine: American
Ingredients: 20 (2 inch) pineapple cake molds; 400 g store-bought pineapple jam; 3/4 cup unsalted butter (about 170 g); 1/3 cup powdered sugar (about 50 g); 3 tablespoons milk powder (about 20 g); 2 teaspoons cheese powder (about 10 g); 1/2 teaspoon salt (about 2 g); 3 tablespoons sweetened condensed milk (about 40 g); 2 1/2 tablespoons beaten egg (about 35 g); 2 1/3 cups all-purpose flour (about 285 g)

Abby @handmade_cooking

These pineapple cakes, with their noticeable fiber and sweet-tart flavor, are so delicious you'll forget about the calories! ^_^~

Abby @handmade_cooking

These pineapple cakes, with their noticeable fiber and sweet-tart flavor, are so delicious you'll forget about the calories! ^_^~

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Ingredients

Serves 20 servings

20 (2 inch)pineapple cake molds
400 gstore-bought pineapple jam
Pastry
3/4 cupunsalted butter (about 170 g)
1/3 cuppowdered sugar (about 50 g)
3 tablespoonsmilk powder (about 20 g)
2 teaspoonscheese powder (about 10 g)
1/2 teaspoonsalt (about 2 g)
3 tablespoonssweetened condensed milk (about 40 g)
2 1/2 tablespoonsbeaten egg (about 35 g)
2 1/3 cupsall-purpose flour (about 285 g)

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Steps

1

Combine all the pastry ingredients in a bread machine container and mix until a dough forms.
2

Divide the pineapple jam into 20 g portions; divide the pastry into 30 g portions.
3

Wrap each portion of pineapple jam with a portion of pastry, place it in a pineapple cake mold, and press flat with your palm. Use your fingertips to smooth the corners.
4

Place the cakes, flat side up, on a baking sheet lined with baking paper, and bake in a preheated oven at 340°F (170°C) for 12 minutes.
5

Remove the baking sheet, flip each cake with the mold, and bake again at 340°F (170°C) for another 8-10 minutes.
6

Once baked, remove the molds and transfer the cakes to a wire rack to cool.