1. Take the flying cake out of the refrigerator in advance to warm it up. Just watch the jam and starch by yourself. Take an appropriate amount of pineapple jam and boil it, add starch water (mix the starch with appropriate amount of water)
2. Cook until it is thick and remove from the heat to cool for later use; place the warmed flying cakes on four mats, and sprinkle a little hand powder on the countertop
3. Use a rolling pin to roll into a thin sheet, fold the sheet in half, continue to roll out, fold in half again, and continue to roll out.
4. Cut the thin slice into a rectangular strip of 12cmX6cm. The cut rectangular strip is made into a pair. One of the rectangular strips is folded in half. Use a knife to cut half of the half (as shown in Figure 8). Coat the other slice with egg liquid on all four sides.
5. Take a small amount of the cooled pineapple sauce and place it in the middle of the thin slices coated with egg liquid, cover the cut slice on top of the slice of jam, and press firmly around it with your hands.
6. Put the shaped pie in a baking tray, brush the surface of the pie with egg liquid, put it in the oven at 200 degrees, and then put it in the middle of the oven. Put the baking tray in the middle layer for about 15-20 minutes and it will be out of the oven.
