300 grams of pumpkin puree, 100 grams of apples, 100 grams of canned pineapples, 15 grams of butter, 30 grams of fine sugar, appropriate amount of salad oil, appropriate amount of breading flour, appropriate amount of eggs, appropriate amount of bread flour

1. Wash the apples, peel them and cut them into rough dices; take out the pineapples from the can, drain the water, cut them into dices and set aside.

2. Heat a pan, add the cream until it melts, then add the fine sugar and cook until caramel color, add the diced apples and pineapples from step 1 and stir-fry evenly until soft.

3. Mix all the ingredients in step 2 with pumpkin puree and mix well.

4. Dip your hands in a little salad oil, divide the pumpkin puree mixed in Step 3 into 7 equal parts, then shape into a triangle, and dip in an appropriate amount of low-gluten flour, egg liquid and bread flour in sequence.

5. Take an oil pan, add appropriate amount of salad oil, heat it to 180℃, put the caramel apple croquettes in step 4 into the oil pan, and fry over medium-low heat until golden. If it turns yellow, pick it up and place it upright on a wire rack to drain the oil.