1. Knead the dough into three lights: face light, hand light and basin light. Wrap it in plastic wrap and put it in the refrigerator to relax 1 hour. 2. Then make pineapple stuffing: hot pot, pour butter, then add pineapple pieces, add a little water, +30 grams of sugar, and stir while heating until the water begins to decrease and the pineapple pieces become soft. Add 10g corn starch and a little water, then turn off the fire and continue stirring until the filling thickens. Take out the pan and let it cool. 3. Take out the dough from the refrigerator, take 2/3 of it, roll it into the bottom of the cake and spread it evenly according to the size of the cake. I used a six-inch movable bottom die. Poke a small hole in the bottom with a fork to breathe. Then spread the pineapple stuffing, it must be full and slightly bulging, so that it is full and beautiful. Roll out the remaining 1/3 dough and cut it into thin strips. It is distributed on the surface in a grid shape. Finally, brush the egg liquid and put it in the oven. 4.200 degrees, oven for 30 minutes. Then turn to 180 degrees, the upper layer of the oven 10 minutes, and color. 5. Take out the oven and let it cool. With American coffee. It is best to eat it cold, because it tastes sour when it is hot.