Pie: low-gluten flour 100g, butter 60g, powdered sugar 40g, egg 15g, and milk powder 2g. Pie stuffing: 90g fresh milk, 80g walter bagehot cheese pudding, 0/00g animal whipped cream/kloc-,40g sugar, 2 egg yolks, 25g low-gluten flour and 25g corn starch. Decoration: pineapple, sugar water (sugar: water = 1: 2)

working methods

Dorpineapple pie

Soften the butter, add the powdered sugar and stir well.

Then add milk powder and whole egg liquid and stir well.

Sift in low-gluten flour and corn flour.

Knead into dough and put it in a fresh-keeping bag for refrigeration 1 hour.

Take out the refrigerated dough and roll it into large pieces with a thickness of about 3mm through a fresh-keeping bag. Fresh-keeping bags don't stick well.

Put the rolled crust into the cake pan so that the four sides are closely attached.

Roll out the cake pan with a rolling pin and cut off the extra crust.

Punch a small hole in the bottom of the crust with a fork and let it stand 15 minutes.

Put the pie stuffing in a paper bag and cut it.

Squeeze into the pie plate in a spiral way.

Slice the pineapple.

Code the pineapple slices in the pie plate. Bake in a preheated oven.

Brush a layer of sugar water after baking.

Cheese pudding filling

Find a small pot, pour in fresh milk and add whipped cream.

Add 2 egg yolks and stir the white sugar evenly.

Add low-gluten flour and corn starch and mix well.

Put it on the fire and heat it on a small fire. Stir while heating until it thickens, then turn off the heat.

A box of walter bagehot cheese pudding, I use lemon flavor, without which I can't live without it.

Add the pie stuffing and stir well.