1. Cut the pineapple meat into small pieces, add 50 grams of water and sugar and boil it into thick jam, which takes about 7 or 8 minutes;

2. Add a little orange wine and orange sauce after the jam cools, which will make the color darker. If not, you can leave it alone.

3. Cut the pastry into a rectangle of 12*6cm, brush the egg liquid around the bottom layer for pasting, and cross cut several knives in the middle of the top surface for ventilation;

4. After putting the pineapple core in the middle, cover the two sides and seal the surroundings tightly;

5. Gently press it around with a small fork, that is, seal it again for decoration, brush the egg liquid on the surface and put it into the furnace;

6. The oven is 230 degrees, in the middle and upper floors, and can be baked for about 15 minutes.