Pineapple-free bonnet cake

A pineapple of ten and twenty pounds, leaving a pile of nucleus, must be more than two pounds. Throw it away? It's too wasteful to eat. However, pineapple nuclei are common, too monotonous, and salt water is five fragrances back to the casserole, and all kinds of cooking. That year, pineapple nuclei were released; that year, pineapple nuclei were met again, and at first, the only thing that felt was the ass. And yet, in a moment, there's a new light: hasn't it ever happened yet? And then suddenly, all the pineapple cores were evaporated and powdered, frozen in the fridge, slowly starting with the wind. In the beginning, it was just the equivalent of pineapple nuclei and flour, and I didn't know the yolk was too thin and slightly added to it, and it looked a little better. The middle of the cake that was finally baked was dim, presumably because the pasta was too thin. For the second time, when it comes to the fact that pineapple powder was supposed to be wet and not absorb water like flour, milk could probably be saved. Adding the amount to 65-70 grams, the paste appears to be in the same condition as the flour paste, but still bakes a little bit of a dent in the middle. Or is it because the pineapple powder doesn't hold up? Finally, adding pineapple to 100 grams of pineapple powder, still without milk, and the powder that comes out looks dry, but eventually the cake finally has a flat surface. It looks good, but it feels real in hand. It doesn't feel like it's light. It doesn't taste like flour, but it's not too thick, it's a little rough, it tastes good