Ingredients

Pi crust: 100 grams of cake flour, 60 grams of butter, 40 grams of powdered sugar, 15 grams of eggs, and 2 grams of milk powder. , Pie filling: 90 grams of fresh milk, 80 grams of a box of Bagelford cheese pudding (optional), 100 grams of animal whipping cream, 40 grams of sugar, 2 egg yolks, 25 grams of low-gluten flour, 25 grams of corn starch. , decoration: pineapple, sugar water (sugar: water = 1:2)

Method

Dole Pineapple Pie

Softened butter, add powdered sugar, stir uniform.

Add milk powder and whole egg liquid and stir evenly.

Sift in low-gluten flour and cornmeal.

Knead the dough, put it in a plastic bag and refrigerate it for 1 hour.

Take out the refrigerated dough and roll it into a large piece about 3mm thick through the plastic bag. It is not easy to stick when rolled through the plastic bag.

Put the rolled out pie crust into the pie plate so that the four sides fit tightly.

Use a rolling pin to roll out the pie plate and cut off any excess pie crust.

Use a fork to make small holes in the bottom of the pie crust and let it rest for 15 minutes.

Put the pie filling into a piping bag and cut a hole.

Spiralize the pie into the pie dish.

Slice the pineapple into thin slices.

Arrange the pineapple slices on the pie plate. Bake in preheated oven.

After taking it out of the oven, brush it with a layer of sugar water.

Cheese Pudding Filling

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

Add 2 egg yolks and white sugar and stir evenly.

Add low-gluten flour and cornstarch and mix well.

Put it on the fire and heat it over low heat. Stir while heating until thickened, then remove from heat and cool.

A box of Bagelford cheese pudding, I use lemon flavor, don’t leave it if you don’t have it.

Add it to the pie filling and stir evenly.