How to make Indian flying cake-pineapple pie

Friends who like to eat whole grains in life, must not miss the recipe of pineapple pie, an Indian flying flatbread. Good things should be shared together. Everyone can learn more about the skills in the kitchen. Besides, eating more whole grains can strengthen the body. Be sure to pay attention to the heat during the cooking process, otherwise it is easy to fail!

1. Soak the peeled pineapple in salt water for about an hour.

2. Thaw the Indian parathas and soften them at room temperature.

3. Take out the pineapple and cut it into small pieces as shown in the picture.

4. Dissolve the corn starch in cold water and beat the eggs evenly.

5. Add pineapple and stir-fry until all the butter is melted.

6. Turn on the fire to heat the pot, turn to low heat, and add butter.

7. Add corn starch and sugar, continue stir-frying to reduce the moisture, until the pineapple becomes a sticky paste, turn off the heat and serve.

8. Put high-gluten flour on the chopping board to prevent sticking, tear off the plastic film of the flying pancake, and cut the flying pancake into two halves with a knife.

9. Add pineapple filling.

10. Fold and pinch the edges with your hands.

11. After kneading the pancake, place it on a baking tray lined with tin foil and use a knife to cut several even slits on the pancake.

12. Take out the prepared egg liquid and brush it evenly on the pancake with a brush.

13. Preheat the oven to 220 degrees for five minutes. Place the baking tray in the middle layer, adjust the upper and lower heat, 200 degrees, 25 minutes, and start baking.

14. Pay attention to the changes in the oven to prevent overcooking. When the time is up, take out the baking tray. The pineapple pie is ready!

15. Serve on a plate and start eating!

In order to make the taste better, restaurants usually add a lot of seasonings, which can easily affect health. The method of making pineapple pie, an Indian flying pancake, uses less seasoning and is good for health.