1.
The production of pineapple filling is not introduced in detail here, you can refer to [Handmade pineapple filling]: http://www.meishij.net/zuofa/shougongfenglixian.html
The following mainly introduces the practice of pineapple puff pastry
2. Mix low powder and milk powder and sieve for later use
3. Cut the butter into small pieces and soften it into a paste at room temperature
4. Add powdered sugar and salt to beat
5. Hit until the color becomes lighter
6. Add the beaten whole egg liquid and egg yolk in portions and beat well
7. Each time you add the egg liquid, the ingredients must be fully whipped until they are fully emulsified before adding the next time.
8. Just hit it to be fully integrated
9. Add the sieved powder and cut and mix evenly
10. Take out the prepared milk meringue, flatten it, wrap it in plastic wrap, put it in the refrigerator for 15-20 minutes, and take it out
11. The pineapple filling is divided into small groups of 20 grams
12. Take out the meringue and divide it into small groups of 20 grams.
13. Take a puff pastry and flatten it into a nest shape
14. Pack the stuffing and tighten the puff pastry with a tiger's mouth
15. Rounding
16. Put it into the mold and flatten
17. I don’t have so many molds, I put it in a non-stick 12-touch mold, and the oven is preheated by 180
18. Put it in the preheated oven and bake at 180 degrees for 25-30 minutes. If you use a biscuit mold to bake, turn it over during the baking process and pay attention to the degree of coloring.
19. Just take it out and let it cool.
Tips:1. When baking with a biscuit mold, be sure to bake it together with the mold, because during the baking process, the raw materials will expand and deform the embryo, making the finished product unsightly. Of course, those who don't care about appearance don't need to consider this.
2. When whipping the butter, the better the whipping, the softer the crust will be.
3. The temperature of the oven is for reference only, and the baking process should be observed at any time, and the time should be increased or decreased in time.
4. The ratio of biscuit crust to filling here is 1:1, you can adjust it according to your preference.
