Sioux pineapples
By VicentaLakin
At Mid-Autumn Day, it's natural to have so many succulent succulent succulent succulent succulent succulent succulent succulent. I don't like to eat soccer, but I can't miss this group. It's a good thing I have food in my house, so I made two. Because it's not easy to classify it, I put the exact amount in the steps。
Recipe Recommendations
- pineapple filling 400g
- flour 100g
- Rose tea 50g
- butter 25g
- white sugar 25g
Steps for Sioux pineapples
1
I made pineapples in the pineapple season, frozen in the fridge, unfrozen. Specific practices may refer to previous journals
2
It is covered by the formula and the coats of water and oil, respectively, and has hair of more than 30 minutes. It's a formula for the tarp. It's a formula for the tarp
3
It's 20 grams, 16 grams
4
I'm not sure if I'm going to do this
5
And when it is all over
6
Squeeze the growth bars
7
From the head up
8
It's still curled up and covered with a 30-minute cap。
9
I'll make a good face
10
Convey 45 grams of pineapple
11
Put it down and put it in the oven
12
The oven is preheated at 180 degrees for 20 minutes and can be turned over once in the middle or not。