The pineapple I bought back was too sour, no one liked to eat it, so I made it into a pineapple shortbread, and the whole family rushed to eat it

Start by cutting the pineapple into small pieces

Put the pineapple in the pot and add the appropriate amount of sugar (according to personal taste, but not too little, because it will neutralize the sourness of the pineapple). Stir-fry over medium-low heat, drain the water, and stir-fry until viscous.

and two faces. This one is puff pastry: use only oil, do not add a drop of water, and form a dough.

This one is egg oily skin noodles: add an appropriate amount of oil to a basin, beat in the eggs and form a dough.

Once both doughs are combined, cover and let rise for 30 minutes

Both sides are divided into equal quantities

Wrap the puff pastry dough in egg oil dough (like a bun), flatten, roll out, wrap in the processed pineapple filling, and flatten it by hand.

Line the baking tray with greased paper and place the finished shortbread blanks. Brush the top of the cake crust evenly with the egg wash and sprinkle with black sesame seeds.

Preheat the oven first, bake at 150 degrees for 30 minutes (due to the slight difference between various ovens, then bake for 20 minutes, observe and then adjust the baking time)

The sweet and sour pineapple shortbread was delicious