1. Put the pineapple pieces in salt water first, then cut them into corn-sized grains, set a small pot on the stove, turn on the fire, and put butter;
2. After the butter has melted, add pineapple diced and sugar, and stir while boiling;
3. When the pineapple is just boiling hot, add cornstarch, then stir quickly, cook until the powder and pineapple are mixed and a little sticky and transparent, which means OK, turn off the heat, and put the filling;
4. In a large bowl, add butter to fluffy;
5. Add sugar, egg liquid, flavor, and mix well, then add salt to the flour, sift into a large bowl, and mix well;
6. Put the pan on the stove, turn on the medium and small heat, spread the pan with a thin layer of oil, use a larger spoon, spoon a spoon of batter into the pan, not too much, enough to spread a piece of cake, and then use The batter pusher pushes the cake evenly. If there is no batter pusher, a slightly flat spatula can also be used;
7. Put an appropriate amount of pie filling on one side of the pie crust, not too much, as shown in Figure 7;
8. Flip the left and right ends of the pie toward the middle, leaving the middle about 2.5 inches wide;
9. Fold the front and back ends again, leaving the middle width about 3.5~4 inches to form a square bag;
10. Then turn it over and fry until golden brown. If the front color is still too tender, turn it over and fry it until golden brown.
Tips:1. The pineapple chunks are soaked in salt water before dicing, it will feel sweeter and will not touch the itching;
2. Once the pineapple is heated, there will be more water, so add a little more starch than the apple filling. Don't make the filling too thin.
3. Because this formula does not put milk or water, only butter, it is relatively crisp, because the toughness of the cake is poor, the crust is easy to break, and it is relatively difficult to handle, but the taste is looser and crispy than the last recipe. ；
Fourth, the cake is best to be eaten immediately.