Cake filling:

Fresh pineapple120g

2 teaspoons of corn starch

Butter 7g

4 teaspoons of fine sugar

Cake shell:

Two eggs

20 grams of fine sugar

60 grams of butter

Salt 1/8 teaspoons

Essence 1/2 teaspoons

50 grams of low-gluten flour

working methods

Make the cake filling first.

First, put the pineapple pieces in salt water, then cut them into grains as big as corn, put them on the stove in a small pot, put the fire and put the butter;

2. After the butter melts, add pineapple granules and sugar and stir while cooking;

3. When the pineapple is just cooked, add corn starch, and then stir it quickly until the powder and pineapple are mixed together, which has a sticky and transparent feeling, indicating ok, turn off the fire and fill the stuffing;

Make a shell:

Fourth, use a large bowl, add butter and make it fluffy;

5. Add sugar, egg liquid and essence, stir well, then add salt to the flour, sieve it into a big bowl and stir well;

6. Put the pot on the stove, turn on a small fire, spread a thin layer of one-room oil on the pot, use a big spoon, scoop a spoonful of batter into the pot, not too much, enough to spread a cake, and then push the cake evenly with a batter pusher. If there is no batter pusher, use a slightly flat spatula.

Seven, put a proper amount of cake stuffing on one side of the crust, not too much, 7;

Eight, turn the left and right ends of the cake to the middle, leaving a width of about 2.5 inches in the middle;

9. Fold the front and rear ends in half, leaving a width of about 3.5 to 4 inches in the middle to form a square bag;

10. Then fry upside down until golden brown. If the front color is still too tender, you can also fry it upside down until it is golden yellow.

skill

Soak pineapple pieces in salt water first and then cut them into pieces, which will feel sweeter and won't itch your mouth;

Second, once the pineapple is heated, it contains a lot of water, so the added starch is slightly more than the apple stuffing. Don't make the stuffing too thin.

Third, this recipe is crisp because it doesn't put milk or water, but only butter, because the toughness of the cake is poor, the skin is easy to break, and it is relatively difficult to operate, but the taste is looser and crisper than that made by the previous recipe;

Fourth, the cake had better be ready to eat.