Pappi 1: 50g of ice water, 0/2 tsp of salt, 0/2 tsp of fine sugar,

Pie 2: 90g of white oil, 30g of cream, 50g of high-gluten flour and 0/25g of low-gluten flour.

Filling 1: 80g of water and 40g of corn flour,

Stuffing 2: 3g of salt, 50g of fine sugar, canned pineapple juice150g,

Stuffing 3: 30 grams of cream,

Stuffing 4: pineapple 400g.

working methods

1.) Make pie dough according to the lemon pudding pie method (1), and divide it into 200g and150g for later use.

2.) Spread two pies to the same size as the pie tray, spread 200 grams of pies on the pie tray, shape them by hand to make them fit the pie tray, and leave 1 pie as the upper pie tray for later use.

3.) Mix the stuffing 1 for later use, cook the stuffing 2 to about 90℃, then quickly pour in the mixed stuffing 1 and mix well.

4.) Practice (3) Boil the material in a waterproof heating way until it is transparent and gelatinous, and then leave the fire.

5.) Add the cream and stir evenly until it is completely cooled, then add the chopped pineapple and stir evenly to get the filling.

6.) Pour the stuffing into the mold and smooth it, then cover the upper crust, cut the middle of the crust, brush the surface of the crust with egg juice, and bake it in the oven at 190℃ for about 25 minutes.