Ingredients:

2 pineapples (not pineapples) about 2500g.

Crispy crust:

Low flour 300g, almond flour 25g, milk powder 40g, cheese powder 25g.

Practice:

Peel two pineapples, remove the hard core, break the pulp and crush it to get juice. Put the pulp in gauze, and the rough part can be beaten in a cooking machine for 2-3 seconds. The juice will boil for about 15 minutes, and then boil it into pineapple syrup. Add 15g butter to fry for about 5 minutes. If you like sweet, you can add sugar and fry here. Knead into a ball of 15g and put it in the refrigerator for later use. Soften the butter and send it with +35g powdered sugar. Add 60g egg liquid twice and send it to fluffy state. The low powder is 300g, milk powder is 40g, almond powder is 25g and cheese powder is 25g. After mixing, sieve it into butter and stir it evenly to form dough.