Ingredients: half a pineapple and 9 egg tart skins.

Accessories: 2 tablespoons of sugar, water starch 1 spoon, 7 grams of butter, and raw egg yolk 1 piece.

Practice steps:

1, pineapple cut into pieces.

2. Melt the butter in the pot, then add the pineapple pieces, add sugar while frying, and simmer the whole process.

2. Add water starch and stir-fry until thick, pour it into a plate and let it cool.

3. Take the egg tart skin out of the refrigerator, put it soft, wrap it in stuffing, set it like a jiaozi, brush the egg yolk liquid, and then cut a small mouth with a knife.

4. Preheat the oven for 190 degrees for 20 minutes.