230g of common flour, 5g of sugar, 5g of salt, 10g of shortening140g, and 90g of water.

Stuffing:

50 grams of sugar, pineapple juice 180 grams, salt 1.2 grams, 25 grams of starch, 300 grams of pineapple.

Note: this amount of sugar is based on the amount of canned pineapple in syrup. If fresh pineapple is used, it will be a little sour. It is recommended to soak it in sugar or honey with a little water in advance, so it is better to soak it into sugar pineapple. Of course, it doesn't matter if you like sour taste.

Practice:

1. First, mix flour+shortening+sugar+salt evenly, and add water in three times;

2. Put the mixed dough in the refrigerator. 1 hour or more. Start cooking stuffing at this time;

3. First, cut the pineapple into dices, stir it evenly with a little pineapple juice to thicken it (corn starch), and I added a little custard powder. Boil the remaining pineapple juice+sugar+salt over medium heat;

4. Add the stirred glutinous rice juice, and keep stirring to prevent sticking to the bottom. When the juice becomes sticky and the color becomes transparent, immediately add pineapple granules and stir evenly.

5. Take out the dough, spread some flour, roll it into a big dough, and put it into a pie plate;

6. Pie skin should be higher around. If you use a special pie plate, directly scrape it around with a rolling pin, and the dough will be cut. Mix up the remaining dough, roll it into dough and cut it into strips;

7. Pour the pineapple stuffing into the pie plate and slowly pick up the noodles and put them on the pie. Then brush with egg liquid;

8. tidy up the extra noodles next to it. Put it in the electric baking pan, and finally pay attention to the color. When the color is good, it will be fine.