It's pineapple season again Although we can make canned pineapples and keep them for a long time, fresh pineapples are always the most attractive. Make more pineapple desserts while you can still enjoy this fresh sweet and sour.

Today, what we present to you is a sweet and sour pineapple pie with rich and crisp stuffing, but it is the most traditional pineapple pie.

material

Ingredients: 320g of low-gluten flour, 500g of pineapple, 0/60g of butter/kloc, 0/70g of butter/kloc; Fine sugar;

Accessories: egg yolk 30g, corn starch 20g, cold water 236g, salt1.25g.

Traditional pineapple school

1

First, make pineapple stuffing. After peeling the pineapple, soak it in salt water for 10 minute, then drain the water and cut it into cubes. Prepare the filling material.

2

Put diced pineapple into a pot, and add fine sugar and 120g water. After the pot is heated and boiled, it is boiled and stirred to completely dissolve the sugar. After boiling, turn to low heat and cook for another minute.

three

After cooking, filter the pineapple, filter off the water, and reserve the filtered pineapple. Weigh the filtered pineapple water to see if it reaches 280g, if not, add water to 280 g (except the formula weight).

four

40g of water is added into corn starch, and the mixture is stirred evenly to form water starch. Put that weigh 280 grams of pineapple wat back into the pot to boil. Then pour in water starch and mix well.

five

Cook until it is thick and transparent, turn off the heat, add salt and pineapple and mix well to make pineapple pie filling. Let it cool completely before use.

six

Then make a row of skins. Cut the butter into cubes in advance to make it soft.

seven

Prepare the ingredients needed to make the pie crust.

eight

Mix the softened butter with the flour.

nine

Keep rubbing with your hands, so that the butter and flour are completely mixed, revealing corn flour.

10

Egg yolk, fine sugar, salt and cold water are mixed and stirred evenly.

1 1

Pour into the dough.

12

Press and knead by hand or scraper into wet dough. The dough sticks to your hands and can be easily treated with a spatula.

13

Wrap the kneaded dough with plastic wrap and put it in the refrigerator for more than one hour.

14

Spread plastic wrap on the top and bottom of the refrigerated dough, and roll the dough into pieces with a rolling pin.

15

Remove the plastic wrap from the surface and pour the dough into the pie plate.

16

Remove the remaining plastic wrap, as shown in the figure, and remove the extra crust on the edge. Plastic wrap is used to treat dough better. )

17

Put the cooled stuffing into the pie.

18

The rest of the dough is rolled into a dough sheet in the same way, covered on the crust, and shaped as shown in the figure.

19

Start decorating the edges of the pie crust. If you find it difficult, you can ignore it.

20

Press the lace out with a fork.

2 1

Final drawings.

22

Brush the whole egg liquid on the surface of the cake crust.

23

Then stick some small holes with toothpicks (this step is very important). So you can bake it.

24

I made two patterns for your reference.

25

Put that prepare pie into an oven preheated to 220 degree, and bake in the lower layer for about 25 minutes until the skin is golden yellow.

26

After cooling, demoulding and cutting.

skill

1, pineapple pie must be cooled before it is cut into pieces. If it is hot, the pie filling will flow out easily, which will affect the appearance.

Before entering the oven, be sure to make a few small holes on the surface of the pie.

This recipe is for two 6-inch plates.