Cooking Steps

1. 

   Step1:Small one. Delicious but not greas

2. 

   Step2:Butter softens at room temperature. Add flour

3. 

   Step3:Rub into granules with hand

4. 

   Step4:Add a little bit of egg. About a thir

5. 

   Step5:Knead into a ball by hand. Refrigerate for 15 minute

6. 

   Step6:Take out the rolled Tartan skin and roll it into a uniform shee

7. 

   Step7:Put the chrysanthemum mold with the help of the fresh-keeping bag. Slowly rotate the mold by hand. After all pressing, use the rolling pin to roll down and remove the redundant skin aroun

8. 

   Step8:Uniform thickness aroun

9. 

   Step9:It's all ready. Refrigerate i

10. 

    Step10:Half pineapple dice

11. 

    Step11:Come down and make pineapple stuffing. Melt 10g butter in a po

12. 

    Step12:Stir fry until the water is draine

13. 

    Step13:Add sugar and continue to stir fr

14. 

    Step14:Add water and starch to make good wate

15. 

    Step15:Continue to stir fry until thick. Let cool for later us

16. 

    Step16:Put into the tarts. The filling is exactly the amount of six tart

17. 

    Step17:Roll the rest of the skin into thin slices. Cut the narrow strip with the knif

18. 

    Step18:It's made up one by one. It's nice when you cut the narrow point

19. 

    Step19:Take out the extra parts around after making u

20. 

    Step20:All righ

21. 

    Step21:Preheat oven 180 degree

22. 

    Step22:Evenly brush layer of egg liquid on the surfac

23. 

    Step23:Put the middle layer of the preheated oven on fire for 180 ° 25 minute

24. 

    Step24:Finished produc

25. 

    Step25:Crispy skin with sweet pineapple filling. Deliciou