Pineapple filling 1 First put the processed pineapple pulp into the cooking machine to make the result, pour the pineapple fruit into the non-stick pan, add cloves, boil the pineapple fruit in a small fire, and stir constantly.
Add the sugar and lemon juice when the color of the pineapple fruit becomes darker and thicker. Continue to cook over low heat. When the color of the pineapple fruit turns into a golden color, if the sauce is thick, the jam will be let off from the fire. After the cloves are sent to the refrigerator for about 30 minutes
First add the condensed milk to the softened unsalted butter, and beat the egg beater to the butter.
Add the egg yolk to the mixture in step 1. Make sure the egg yolk is completely blended with the butter before adding the next one.
Add the sifted flour to the butter cream and stir until the dough is not sticky.
The pineapple filling and the cookie dough are equally divided into 100 parts, the cookie dough is rounded and flattened, the pineapple filling is filled, and the dough is pinched and rounded. The spheroidal cookies are slightly flattened, and a knife is used to make a few knives on the surface.
Mix the egg yolk and condensed milk and mix the eggs on the surface of each pineapple cookie twice.
Put the cookie code of the egg liquid into the baking tray with baking paper, preheat the oven to 165 degrees, and bake the middle layer for about 22 minutes.
Crisp-filled, fruity biscuits: pineapple cookies