1. Peel the pineapple, cut into cubes and set aside
2. Put the butter in the pan to melt slowly
3. Add the diced radish, then add the white sugar and the starch water
4. Stir-fry on low heat until the pineapple slowly becomes viscous, set aside
5. Lay a piece of flying pie, trim the corners to the right side, and put in the cooked pineapple filling
6. Then cover a piece of flying cake on the surface, and then use a small fork to emboss lines on the edge
7. Spread a piece of greased paper on the baking tray, and evenly brush a layer of egg liquid on the pie
8. Preheat the oven for 10 minutes in advance, and bake at 180 degrees for 10 minutes.
9. Bake until golden
