Cranberry Pineapple Crisp Bread Machine Version
1.
The peeled pineapple flesh is cut into small pieces and crushed with a juicer. The filtered pineapple juice can be drunk directly, and the residue of the pineapple flesh is reserved for future use.
2.
Put the pineapple meat residue and all the ingredients in the auxiliary materials into the bread machine, and select the jam stall. If you don't have a bread machine, you can stir fry directly in a pot.
3.
If there is too much moisture in the finished jam, you still need to stir-fry it in a pot. In this step, I added dried cranberries. Stir fry until the filling can form a dough. Because our house uses maltose, the hardness will increase after letting it cool. If there is too much moisture, it will be difficult to pack later. Put the prepared fillings in the refrigerator or soft-frozen them.
4.
Next, make the skin. The butter is softened at room temperature, and sugar is added to beat it smoothly. Add the egg liquid in three times, sift the powdered materials into it, and stir to form a dough. Because there is no almond flour, sesame walnut flour is added, the dough looks a bit dark, but the taste is very fragrant! The aroma of nuts. Wrap the dough with plastic wrap and put it in the refrigerator.
5.
Refrigerate for about 20 minutes to take out the fillings and dough. It can be divided into 18 parts, but I want to make it bigger, so I divided into 10 parts. Flatten and thin the skin, wrap it in the filling, and arrange it into a rectangular shape. It is more convenient if there is a mold. Finally, preheat the oven at 160 degrees for 10 minutes, and bake for 25 minutes.
Tips:
The residue left by the pineapple juice is squeezed out as much as possible. The puff pastry is difficult to pack. Be careful when you squeeze it. Do not break the puff pastry. Do not add water, so it tastes very crispy and soft.
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