Pineapple stuffing

Pineapple1piece

Sugar, cinnamon powder and vanilla extract are added according to personal taste.

Crispy part

Medium gluten flour 250g

3 egg yolks

200g of melted butter.

Sugar 50g

A spoonful of milk powder for seasoning.

A spoonful of corn starch

Coating material

Egg yolk1piece

Honey number

A spoonful of melted butter.

The Method of Indonesian Pineapple Crisp

First break the pineapple with a cooking machine. If there is no cooking machine, try to grind it yourself.

Then put it in a non-stick pan, add sugar, add cinnamon powder and two drops of vanilla extract to adjust the flavor (if not, don't add it), and heat it over medium heat. Step 1

Cook until you can hardly see the water, and it will be almost the same (if it is too wet, it will all rot when filling). Cooling step 2

Mix egg yolk, melted butter and sugar and beat. The degree is just solid. Step 3

Add flour, corn starch and milk powder in turn, and knead them into a dough. Step 4

Coat the baking tray with butter first, and then, like rubbing dumplings, take a small piece of dough and wrap the pineapple stuffing on the baking tray. Then coat the top (honey mixed with egg yolk) Step 5.

Preheat the oven, 180 degrees. Bake for 25 minutes. If you want to look beautiful, you can coat it one more time and bake it for another ten minutes. Step 6

The final product. This amount can be made into two small plates, 20-30.