How to make shortbread with pineapple filling

• 

  1. Boil the pineapple filling first.Peel the pineapple.Scoop out the seeds.Then chop.

• 

  2.Put the cut pineapple into a pot, add fine sugar and simmer over low heat.Wait until it becomes transparent and add honey.Cook until all water evaporates.It's ok if it feels sticky.

• 

  3.Start making the dough by adding 200 pieces of flour and 100 pieces of lard.

• 

  4. Water and oil noodles are three hundred flour plus fifty grams of lard and One hundred and thirty water.Add 25 grams of fine sugar.

• 

  5. Knead all the dough and put it in plastic wrap to rest for fifteen minutes.

• 

  6.Add doses of 20 grams of the waken pastry noodles.

• 

  7. After the water and oil surface have woken up, add a dose of 25 grams.

• 

  8.Put the divided doses together.Place the buttery bread on the water-oil bread with the seam facing down.

• 

  9. Then use a rolling pin to roll the packaged ingredients using the ox tongue method.

• 

  10. Fold the two ends of the rolled beef tongue into a round shape.Do it like rolling out dumpling wrappers.Then wrap the previously cooked pineapple filling

• 

  11.I don’t have an oven, so I bake it in a pot of.Place the finished cake into the pan and sear it for ten minutes on both sides over low heat.It’s ready to serve