Homemade 244-layer Meringue Pineapple Pudding Danish Pastry and Cheese Pastry

Homemade 244-layer Meringue Pineapple Pudding Danish Pastry and Cheese Pastry

1. The production of puff pastry:
Put flour, salt, sugar, 20 g of soft butter and warm water into a basin. First use the screw head of an electric mixer to stir the dough into shape. Put it on a floured chopping board. The dough is very soft and sticky at this time.
Sprinkle thin flour on the chopping board several times to knead the dough to a non-sticky, smooth shape.

2. Take the plastic wrap and put the dough in it. First fold the plastic wrap and fold it into a rectangle. Then squeeze the dough to almost fill the folded space of the plastic wrap. Put it in the refrigerator and let cool for 40 minutes.

3. Cut 250 g butter into large pieces and mix with 30 g flour.
Take the plastic wrap and put the butter cubes in. First fold the plastic wrap and fold it into a square with a side of about 15 cm. Then flatten the butter with a rolling pin, almost filling the folded space of the plastic wrap. Put it in the refrigerator and take out the dough together when it cools down.

4. After the dough has cooled, take it out and roll it out into a rectangular or round shape. Put the butter cube in the center. Wrap the butter block with dough and pinch the seal tightly. Turn it over.

5. Roll the dough into a rectangle. The thickness should not be less than 7mm.

6. Fold the dough in three, see Figure 9. Wrap it in plastic wrap and put it in the refrigerator to cool for 20 minutes.

7. Repeat steps 5 and 6 4 times again, that is, a total of 5 times of trifolds, and the 5th power of 3 is equal to the inner layer of 243 butter. Put the dough in the refrigerator to cool for 20 minutes each time. When you take it out, turn the head toward you and roll it up and down into a rectangle. After 5 times, put the dough in the refrigerator to cool for the last 20 minutes. Take it out and roll it into a rectangular shape, and the puff pastry can start to bake. Be careful not to roll it too thin, 7mm is almost the limit. Because the butter layer must always be covered by the dough. Note that the puff pastry must relax for 20 minutes before putting it in the oven.

8. Remove the edges of the puff pastry and cut out a square and 8 long strips.

9. Pineapple Pudding Danish Pastry:
Take a square piece of puff pastry. Using a sharp knife, leave a side of about 1 cm, and make a square on the surface. The depth is about half of the dough.

10. Pudding cream layer: Whip the cream, add Cream Cheese and pudding powder, mix well, put in the refrigerator, set aside. Pineapple stuffing: Cut the pineapple meat into small cubes, boil with lemon zest and lemon juice, turn to low heat and cover for 5 minutes. Stir the starch and langmu evenly, add to the pineapple, boil again, and cook until thick. Wait to cool, set aside.

11. Put the puff pastry into the preheated oven, 180 degrees, 20-25 minutes, bake until golden.

12. Let the baked pastry cool. Use a small spoon to dig out the middle part along the square you drew before.

13. Fill the pudding cream layer into the excavated part.
Finally, spread the pineapple filling on the pudding cream layer.

14. Cheese pastry bars:
Pinch the ends of the long piece of puff pastry with both hands and twist them in opposite directions into a spiral. Sprinkle with salt, and sprinkle with the cheese powder according to taste.

15. Put the cheese pastry sticks in the preheated oven, 180 degrees, 20-25 minutes, bake until golden brown.

Tips:

1. If the puff pastry is only used for desserts, use less salt in the dough and more sugar; similarly, if it is used for salty desserts, use less sugar in the dough and more salt.



2. When rolling the puff pastry, it must not be rolled too thin. The butter must always be wrapped in the dough and cannot break out.



3. The cream part of the pudding in the pineapple pudding Danish pastry, I did not give any more sugar. Because the pineapple I bought is as sweet as honey. According to the actual situation, you can add some powdered sugar to the cream part of the pudding and whip it together with the cream.



4. The pineapple filling on the Danish pastry can be replaced with other fruits. Strawberries, cherries, etc. It doesn’t have to be made into fillings, and it’s delicious with fresh fruit. Everyone chooses according to taste.



5. Cheese crisp is suitable with red wine.



6. Put the unused melaleuca in a freezer bag and freeze it for a longer period of time.