pineapple
two
crystal sugar
120g
maltose
120g
butter
90 grams
powdered sugar
30 grams
cake flour
125g
custard powder
10g
milk powder
20 grams
salt
2 grams
Egg liquid
30 grams
ingredients
oil
of appropriate amount
salt
of appropriate amount
step
1. Peel the pineapple. I bought it in the supermarket. I just let it be removed. It's much easier. Wash the pineapple, cut it into four pieces, and cut off the hard heart.
2. Cut it into dices and beat it into a paste with a cooking machine. Don't beat it too hard, a little small particles will taste better.
3. Next, stir-fry the stuffing. Put the pineapple paste and rock sugar into a non-stick pan and stir-fry over high fire.
4. Stir-fry, stir-fry, stir-fry until the pineapple juice is almost dry, pour maltose and continue to stir-fry, and let it cool for later use.
5. Now make pastry, mix the low flour, custard powder and milk powder and sieve for later use.
6. Add salt and powdered sugar to the butter after it softens at room temperature.
7. Beat with electric egg beater until fluffy.
8. Pour in the egg liquid
9. play evenly
10. Pour the sieved powder.
1 1.
12. Divide the peel into18g and the stuffing into 2 1 0g.
13. Press the skin flat and wrap it in stuffing.
14. Tighten the mouth
15. put it into pineapple mold, press it flat, compact it, put it in a preheated oven, bake it at 180 degrees 10 minutes, then take it out and turn it over.
16. Turn over and bake in the oven again 12 minutes (oven temperature is for reference only).
17. Finished product