1. Slice the pineapple, soak in salt water for 10 minutes, take about 50g, and cut into pieces; peel the apple, take 1/4 apple and cut into pieces; 2 Hetian jujubes are pitted and cut into puree.
2. Take 2 slices of ultra-thin crystal skin (you can roll it out thinner if it is ordinary dumpling skin), put the fruit filling in the middle, dip a little water on the inner edge of the skin, and seal it.
3. Put aluminum foil paper on the baking tray, brush a thin layer of oil (anti-sticking), brush a layer of egg liquid on the prepared pie, bake at 190 degrees for 5-6 minutes, remove the flanges, brush the egg liquid on the reverse side, and then 190 degrees Bake for 5-6 minutes.
4. It can be eaten after cooling. The small lace is apple pie, the big lotus lace is pineapple pie, and the non-lace is jujube pie.
Tips:1. Put a small amount of water between the two layers of skin to seal it;
2. Brush the egg liquid evenly, especially where there is dry powder on the skin.
