Melaleuca Pineapple Pie

Melaleuca Pineapple Pie

1. First make the pie filling: cut the pineapple into dice.

2. Put it in a saucepan and boil over medium heat. During this time, add 70G sugar. Just before the pan, add 2 tablespoons of cornstarch and a little water to stir evenly, and pour it into the pineapple that is about to be out of the pan. The pineapple will become Sticky. Take out and let cool for later use.

3. Such a measuring spoon.

4. To make the pie crust, prepare the ingredients: butter 50G, icing sugar 6G, water 156G, salt 2G, low-gluten flour 270G. High flour 40G, mix all the ingredients and knead into a smoother dough. Cover with plastic wrap and put in refrigeration 20-30 minutes.

5. Wrap 180G with butter slices and wrap it in plastic wrap. Use a rolling pin to press the butter into large slices of uniform thickness, and then put it in the refrigerator.

6. The dough has been refrigerated and relaxed, take it out of the refrigerator, sprinkle a layer of flour on the cutting board, roll the dough into a rectangular slice 3 times larger than the butter slice, and put the butter slice on the dough.

7. Fold the dough to wrap the butter slices. (Try to empty the air inside, otherwise it will bubble up and break easily when rolled)

8. Turn the dough over and roll the dough into a rectangular shape

9. Like folding a quilt, fold the two sides of the rectangular sheet toward the middle.

10. Then fold the folded dough in half. Let it wrap in plastic wrap and put it in the refrigerator for 15 minutes. Take it out after 15 minutes, roll it out again into a rectangle, and then stack the rectangular quilt again, and put it in the refrigerator again for 15 minutes (about the first 8- Step 10 is repeated 3 times, that is, put the dough in the refrigerator 3 times for 15 minutes in total).

11. After refrigerating for 15 minutes, take it out again and roll it into a rectangle with a thickness of about 0.3cm.

12. Take the mold and press out the dough you need.

13. Spread the dough evenly into the mold, and spread a layer of pineapple crumbles.

14. Cut out some strips about 1 cm wide and place them one by one to make a shape.

15. If there is no mold, you can also spread tin foil on the baking tray, cut the dough into a rectangle, brush the four sides with egg liquid, and stick the long strip on the rectangular dough as shown in the picture.

16. Put a layer of chopped pineapple and weave the long noodles into a net.

17. It can also be made into other shapes, (please ignore the weird stuff in the upper right corner, that is to use the leftover leftovers...). All the shapes are ready, you can preheat the oven, the upper and lower fire, 200 degrees, 30 Minutes. At this time, all the long strips are also coated with a layer of egg liquid.

18. The finished product, although it doesn't look very good, but the taste is gluttony...