Time of the Treasure Hunt: Saturday afternoon, Nov. 1, 2014.
Teammates: Yi-Sheng, Yi-Jia, An-Lun, Yun-Zhen, Yu-Jie
Diary Recorders: Yi-Sheng, Yu-Jie, Yi-Jia
Photographers: Yun-Zhen, An-Lun

　　Today, the teacher taught us how to make pineapple cake fillings. This time we used the pineapple puree we made before to make the fillings. We poured the puree and pineapple juice into cooking pans and cooked them. When there was no more juice, we added malt sugar and sugar, and fried them. The teacher said that when frying the fillings, it had to be stirred from the outside and then inside, from the bottom and then the top. By doing so, the fillings wouldn’t be burnt. After our hard work, though there were some problems and the fillings were burnt a little bit which made them less tasty, it was still great for us. After all, we were beginners!
　　The teacher put the fried fillings on plates to cool them down. The pineapple fillings smelled so great that we couldn’t help but scoop a bit to taste. The fillings were delicate and soft with the fragrance spreading in the mouth. We thought that with these super tasty fillings, the pineapple cakes would be the Best One.

Time of the Treasure Hunt: Wednesday afternoon, Nov. 20, 2014
Teammates: Yi-Sheng, Yi-Jia, An-Lun, Yun-Zhen, Yu-Jie
Diary Recorders: Yi-Sheng, Yi-Jia, An-Lun
Photographers: Yun-Zhen, Yu-Jie

　　This Wednesday afternoon, the teacher led us to the cooking classroom of central kitchen to make pineapple cakes. For the sake of sanitation, we wore hair caps, masks, and gloves. Firstly, we washed the moulds and listened to the instructions of how to make the crust. Everyone worked together to stir the flour, butter, sugar powder and eggs to make the dough. Then, the teacher divided the dough into small pieces and weighed them, followed by adding fillings on them.
　　The teacher divided the fillings into 50 equal parts as we rolled the dough. Then, we wrapped the fillings into the dough and formed a ball shape; next, we put them into oblong moulds and then the oven.
　　The teacher also reminded us that it is better to keep the oven at 180 degree Celsius, so that the crust would be crumbly. After a while, in order to make all the pineapple cakes heated, the teacher turned the trays in different directions. Then, the golden, tasty pineapple cakes were finally presented.
　　Itching for a taste, we all looked at the cakes which we spent a lot of efforts on. When we had bites of the hot pineapple cakes, the sweet and sour fillings spread in our mouths together with the crumbly crust. That urged us to have another bite.
　　The cakes we made today, however, couldn’t be counted as successful. We held them too long when we were wrapping the fillings, so they spilt out during baking and stuck on the moulds. The teacher told us that don’t hold the dough too long next time. We now keep that in mind and hope not to screw up again. Though the process of making a pineapple cake was very complicated, we did make the special snake of Taiwan ourselves. That was something one can’t learn from textbooks.