Cooking Steps

1. 

   Step1:To make whole wheat biscuits, use a blender to break them. Or put them into a plastic bag and use a rolling pin to break them.

2. 

   Step2:Add the melted salt free butter and mix wel

3. 

   Step3:Press into the bottom of the mold. Press flat and compact.

4. 

   Step4:Make crispy brown sugar, almond powder and low gluten flour and mix wel

5. 

   Step5:Salt free butter cut into about 1cm cubes and add to the powder pil

6. 

   Step6:Rub it into small granules. Don't rub it too thin. The butter can't melt

7. 

   Step7:Add shredded coconut and mix well. Put it into the refrigerator for cold storage

8. 

   Step8:Cream cheese softened by making cheese paste is mixed with butter and sugar until smoot

9. 

   Step9:Well stirred. No big particles

10. 

    Step10:Add the egg liquid and mix well, then add the sour cream, plain yogurt and lemon juic

11. 

    Step11:Sift in the corn starch and mix. Add in the diced canned pineapple and mix well (the original way is to spread pineapple on the bottom of the cake at the bottom of the mold. Then pour the cheese paste. I mixed it in the cheese paste

12. 

    Step12:Pour into the mold with the bottom of the biscuit pave

13. 

    Step13:Sprinkle the crispy grain prepared in step 4

14. 

    Step14:Put it into the preheated oven of 180 ℃. Put it into the oven and adjust the temperature to 160 ℃. Bake for 1 hour (I covered the surface with tin paper in about 20 minutes), take it out and cool it, put it into the refrigerator and refrigerate it before eating it more delicious