Pineapple pastry is an iconic delicacy of Taiwan, which is famous for its perfect combination of crispy crust and sweet and sour filling, which has conquered countless picky eaters. Here's how to make pineapple crisp.

Pineapple filling ingredients: 1 pineapple (each with skin weighing about 750 grams) 1250 grams of melon, 200 grams of sugar, 3 grams of salt, 100 grams of maltose, lime 20ML

Crisp ingredients: 90 grams of gluten-free flour, 20 grams of powdered sugar, 75 grams of unsalted butter, 35 grams of probiotic powdered milk, 25 grams of raw eggs, 1/4 spoonful of salt?

1. Pineapple peeled, cut into small pieces. Dongguan peeled and seeded, also cut into small pieces, the pineapple and Dongguan into the blender into a slightly proportioned reserved (do not have to get into the puree, hit the time period to be short, so that it also has a small block, eat the flavor of the time is good).

2. crushed pineapple and melon each with a sandcloth, the first liquid juice filtered out

3. filtered out of the pineapple melon juice do not have to be lost, add the appropriate sugar, boiled, it becomes a very tasty fruit juice

4. filtered out of the juice of the pineapple and melon into the pan, go red and warm mixing stir-fried until soft

5. stir-fried into the liquid juice to collect the wet, change to a low fire, add lemonade, sugar, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water, water. Add lemonade, sugar, salt, while mixing and stir fry

6. Finally add sugar, and once again stir fry dry, is not easy to be thoroughly liquidity of the situation can be.

1. soften the butter in the pastry ingredients, add powdered sugar, salt, and use a whisk to whiten the tone

2. add the whole egg in small batches

3. beat the egg again into the egg digested and absorbed, in a feathery shape

4. baby milk powder mixed with wheat flour and sifted, and then blended into the whipped cream paste

5. p>5. Toss with an eraser spatula, so that the powder and unsalted butter are well mixed and mixed until there is no sand paddle, shortcrust dough is ready.

6. According to the size of the pineapple pastry you are making, weigh the dough and filling in a 2:3 ratio.

7. Take a piece of the weighed pastry dough and roll it into a ring shape. Squeeze the dough with your hand and place a piece of pineapple filling on top.

8. Put the dough into the palm of your hand, and use your thumb to promote the pastry, so that the pastry gradually "climb" up to the bag to hold the filling. Package of skills and package moon cake is the same

9. Pineapple filling into a good rolled out in the package, the pineapple pastry dough socket facing up, into the solid model

10. Pineapple pastry arranged in the cake mold, 175 degrees, 15 minutes up and down.

pineapple filling:

1, because, pineapple, Donggua and pineapple juice in particular, must be removed, otherwise it will be fried very tired.

2, put salt did not have to make the package filling has a salty taste, the opposite, salt can enhance the flavor, can make the pineapple filling more happy taste.

Puff pastry ingredients:

1, baking time according to their own home oven to write, pay attention to the observation of the tone, a little brown on

2, put into the mold shell, so that there are socket side up. That way the side that touches the cake mold will bake out very flat.