Serves: 6

Directions:

1. Cut butter into small cube. In a wok, melt butter with small heat on stove, mix with shortening.
2. Add icing sugar, milk powder, cheese powder into wok from step 1, stir to mix well. Add beaten egg into wok in 3 additions until just combined.
3. Add the sifted cake flour to the mixture from step 2, and the dough is ready.
4. Take a 25g dough, shape round, flatten it, place 20g pineapple filling on top of the flatten dough. Seal the edges, shape round again, press the cake into the mould and place into the pre-heated wok for about 6 minutes in low heat. Flip to other side and bake for another 5 minutes until golden brown. Serve when cooled.

Footnotes:
You may substitute pineapple with cranberry filling to your preference.