1. Peel the pineapple, dice and squeeze out the pineapple juice
2. Add 500g diced pineapple and 40g rock sugar in a non-stick pan, stir fry over low heat
3. Add 35g of maltose when the water is dry, continue to stir until the color is golden, take it out and let it cool for later use
4. Take 300g of cookies and crush them into a bowl, add 160g of milk, and mix well
5. Take an appropriate amount of cookie paste, wrap it in the pineapple filling and place it in a square mold and flatten it
6. Bake in the oven at 160℃ for 15-20 minutes, take it out and let it cool, unmold and enjoy
