How to make pineapple pie with Indian flying cake

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  1.Indian flatbread, defrost and soften at room temperature.

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  2.Put the peeled pineapple in salt water and soak it for about an hour.

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  3. Remove the pineapple and chop into dices as shown in the picture.

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  4. Dissolve the corn starch with cold water and beat the eggs evenly.

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  5. Heat the pot, turn on low heat, and add butter.

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  6.Add pineapple and stir-fry until butter is completely melted.

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  7.Add corn starch to thicken and sugar, continue to stir-fry to reduce the water, until When the pineapple becomes sticky, stop the heat and serve.

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  8. Place high-gluten flour on the chopping board to prevent sticking, and tear off the plastic film of the flying cake., use a knife to cut the flying cake into two halves.

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  9.Put in the pineapple filling.

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  10. Fold and pinch the edges with your hands.

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  11. Knead the cake and place it on a baking sheet lined with tin foil.Use a knife to cut several even slits on the cake.

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  12. Take out the prepared egg liquid and apply it evenly on the cake with a brush Apply a layer of brush.

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  13. Preheat the oven to 220 degrees for five minutes, and put the baking sheet into the middle layer , adjust the upper and lower heat, 200 degrees, 25 minutes, and start baking.

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  14. Pay attention to the changes in the oven to prevent overheating.When the time is up, take it out Baking pan.The pineapple pie, crispy on the outside and tender on the inside, is ready!

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  15. Take out the plate and let’s eat!