Parent-Child Baking - Pineapple Cakes

Name: Parent-Child Baking - Pineapple Cakes
Cuisine: American
Ingredients: Crust:; 2/3 cup unsalted butter (about 150g); 1/4 cup sugar (about 50g); Pinch salt; 2 eggs; 3 tablespoons milk powder (about 25g); 2 1/2 cups cake flour (about 300g); Filling:; 1 1/2 cups pineapple jam (about 375g, purchased from a store)

貓奴の食旅玩味 @cook_6827992

In the past, the kids would watch while mommy made snacks. This time, the kids participated in the entire process, with mommy guiding them. Watching the kids happily and attentively learn brought us closer together. It's a very fulfilling experience for them. The kids have loved pineapple cakes since they were little, but they're not cheap these days. So, this time, I let them experience making pineapple cakes themselves. After this experience, I believe they've fallen in love with baking and are already scheduling the next baking session with mommy. We shared the finished products with other family members and teachers, and the feedback was quite good!

貓奴の食旅玩味 @cook_6827992

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Ingredients

0 minutes

Ingredients
Crust:
2/3 cupunsalted butter (about 150g)
1/4 cupsugar (about 50g)
Pinchsalt
2eggs
3 tablespoonsmilk powder (about 25g)
2 1/2 cupscake flour (about 300g)
Filling:
1 1/2 cupspineapple jam (about 375g, purchased from a store)

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Steps

0 minutes

1

Crust: Cut the butter into small pieces and let it soften at room temperature. Use an electric mixer to beat the softened butter until smooth, then add sugar and salt and mix on low speed until combined.
2

Add the eggs one at a time, mixing on low speed (or stir by hand) until combined.
3

Sift in the milk powder and cake flour in batches, and mix with a spatula until just combined. Do not overmix.
4

Assembly: Divide the crust into 25 portions, each about 1 ounce (25g). Roll each portion into a ball, then flatten it in your palm (do not flatten too much to avoid breaking).
5

Take 1/2 ounce (15g) of pineapple jam filling, place it in the center of the crust, and use your thumb and forefinger to wrap the crust around the filling. If the filling is difficult to wrap, press the filling with your left thumb and wrap the crust with your right hand. If the dough becomes too soft, refrigerate for 5-10 minutes before continuing.
6

Gently roll the wrapped dough into a ball again, place it in a mold, and press it flat (make sure to fill the corners for a nice shape). Grease the inside of the mold.
7

Place in a preheated oven at 355°F (180°C) top heat and 265°F (130°C) bottom heat, and bake for about 15 minutes. Then flip the pineapple cakes and bake for another 15 minutes.
8

After baking, remove the pineapple cakes from the mold and let them cool on a wire rack.
9

Once cooled, seal the pineapple cakes in a packaging bag.