Pineapple

Watch out, the pineapple season is at the end of the end, and it's all up and running. Every year when pineapple comes on the market, I make a big pot of pineapple pie, make snacks, make bread... the most essential thing is to be a box of pineapples for a good friend. There are often friends who talk to me about how many baked molds are in their homes, and there are few opportunities to get out, some of which are used twice a year, except for the pineapple and Toastmo. In fact, I personally suggest that family bakers be good at using the molds at hand, and not have to pursue the appearance of baked foods in the same way as the traditional ones, after all, if we don't take them out and sell them, it's enough. Besides, it's a waste of space to pile up an empty cabinet. I only have 10 of the traditional pineapple brick models, and if I do a lot of them, it'll take a lot of time. This time, I used the family's 12-gauge model, and I used the pasta to fill it with a model, and then I measured the weight of a pineapple. So I can make round pineapple at the same time as baked pineapple, and no more emeralds will shorten the production time。