This pie doesn't use leavening agent. Its crisp taste comes from white vinegar. It doesn't need to be fried. There is little sugar powder. It's clear and beautiful. It's enough for five or six people.
1. Melt butter in the pot, dice pineapple in the pot, add sugar at the same time, stir fry until sugar melts, add cinnamon powder, stir fry until taste, thicken with starch and collect juice for standby.
2. Add water, salt, eggs and white vinegar into the flour, knead it into a ball, and then add butter.
3. After adding butter, knead the dough with a scraper (manual kneading will not start to crisp), and knead it into a slightly neat dough. If it's too much trouble, wrap the dough around the butter, fold it three times, and make it crisp by folding the quilt.
4. Roll the dough into thin sheets, cut the half and put it into the mold. It's best to use a pizza plate, or a cake mold. Measure and shape the pastry.
5. Put all pineapple stuffing into the pastry. It can be eaten by five or six people in a family.
6. The remaining pastry is cut into long strips of equal width. Cover the pineapple stuffing with noodles like a net, and brush the egg liquid on the skin. Preheat the oven at 200 ℃ for 5 minutes and bake for 20 minutes.