Taiwanese Pineapple Cakes

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1. 1Step 1: Drain the diced pineapple in a strainer for 10 to 15 minutes, then discard the liquid.
2. 2Step 2: Cook the pineapple with the sugar and salt in a large saute pan over medium heat, stirring often, until the liquid evaporates and the fruit is thick and sticky.
3. 3Step 3: Stir in the butter until melted, then remove from the heat, cool slightly, cover with plastic wrap and chill completely.
4. 4Step 4: Whisk the flour, sugar, powdered milk and baking powder together. Cut in the cold butter until the mixture is crumbly.
5. 5Step 5: Beat the egg and yolk together, add them to the flour mixture and stir just until the dough comes together. Do not overwork it.
6. 6Step 6: Pat the dough into a square, cover it in wrap, and refrigerate it for 30 minutes at minimum. You can leave it overnight if you like.
7. 7Step 7: Shape two foil pans around an upside-down loaf pan, with sides about 1/2 inch (5 cm) high.
8. 8Step 8: Cut the chilled dough into 4 equal pieces. Roll one piece between sheets of parchment until thin and slightly larger than the pan, then press it into a foil pan and trim the overhang.
9. 9Step 9: Spread half of the chilled filling over the dough, leaving a little space at the edge.
10. 10Step 10: Roll a second piece of dough, lay it over the filling and seal the edges, trimming any excess. Repeat with the remaining dough and filling for the second pan.
11. 11Step 11: Heat the oven to 325°F (163°C). Put both pans on the center rack and bake 20 to 25 minutes, until the tops turn a pale golden color.
12. 12Step 12: Cool the loaves completely, fold down the foil, then cut each loaf lengthwise, then into thirds crosswise, then halve each third to make 12 pieces per loaf.