350 grams of unsalted butter

Low powder 500 grams

Sugar powder100g

2 egg yolks

Pineapple stuffing

Pineapple 2265 grams

A little lavender

250 grams of fine sugar

Lemon juice15ml

Egg yolk liquid for brushing teeth

2 egg yolks

Lianru 4g

Fruit Sandwich Biscuits: How to Make Pineapple Biscuits

Pineapple stuffing

(1) First, put the processed pineapple pulp into a cooking machine to make a paste, then pour it into a non-stick pan, add cloves, and simmer the pineapple paste with low heat, while stirring constantly.

When the pineapple minced meat becomes darker and thicker, add fine sugar and lemon juice and continue to cook on low heat. When the color of pineapple minced meat turns golden yellow, if the sauce is as thick as sauce, let the jam cool, pick out the cloves and send them to the refrigerator for about 30 minutes.

First, add condensed milk to the softened salt-free butter, and beat it in an egg beater at medium speed until the butter is slightly brown.

Add the egg yolk into the mixture of step 1 several times. Before adding the next one, make sure that the yolk is completely mixed with the butter and the butter is fully dispersed.

Add the sifted flour into the cream and stir until the dough doesn't stick to your hands.

Divide pineapple stuffing and cookie dough into 100 parts, round and flatten the cookie dough, fill pineapple stuffing, pinch and round again. Squeeze the round biscuit a little, and use a knife to cut several criss-crossing holes on the surface to make pineapple biscuits.

Mix the egg yolk and condensed milk, and brush the egg liquid twice on the surface of each pineapple cookie.

Put the biscuits brushed with egg liquid into a baking tray covered with baking oil paper, preheat the oven to 165 degrees, and bake in the middle layer for about 22 minutes.

A crisp fruit sandwich biscuit: pineapple biscuit is out of the oven.