Name: Pineapple (cashew) Pie
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g pineapple; 20g butter; 60g Spun sugar; 20ml water; 10g starch; 1g salt; 120g Low-gluten flour; 12g yolk; 12g Sugar; 12g condensed milk

Pineapple (cashew) Pie

by Aimu

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

The festival continues, the holidays continue, the talent show continues, and the food tasting continues....
Some people say that their parents have a home. I think all the elderly in the world are thinking about gathering with their children for more than a lifetime! 20I7 Spring Festival, it’s rare to have such a long time, so all together...
Obviously, the level of "family entertainment and entertainment" is limited, but everyone's participation is really "upgrading" oneself, and at the same time it also brings home joy...
I remember that there is an allusion to the origin of noodles in the information about western food,'It is to encourage the family to participate in a new battle, and concentrate the ingredients at home to make the best noodles. 'I have been reading it for a long time, and I can't remember whether the snack in the allusion is the "pineapple squash" I made today. However, it is indeed the original intention of this allusion to make me so attentive. Today, I bake two pie pans for this "pineapple pie" in one pot. I creatively added some cashew nuts to the non-lace pan, which enriched the taste. Try it yourself, let's not talk about it.
I hope this bite of crispy noodles with sweet and waxy pineapple filling will bring new energy to the family and people who are striving towards success and struggling, and they will be full of energy to meet all new tests in study, work and life! "

Pineapple (cashew) Pie

1. Prepare all main materials and auxiliary materials

2. ·Pineapple (I bought it in the supermarket and peeled), washed and chopped into pieces for later use

3. The oil in the main ingredients is small in cremation, sugar, salt and water are sautéed in a small fire until the color becomes darker.

4. Pour the pineapple pellets into a low fire and fry until it becomes soft and there is only a little water in the pot, then pour the starch aqueous solution in the main ingredient. Stir-fry and mix evenly out of the pan for later use

5. Mix the egg yolks, water, salt, and fine sand in the auxiliary materials and mix them evenly with the prepared low-gluten flour, put the softened butter and rub it by hand, like coarse corn flour. Then pour the above-mentioned egg yolk mixture, mix well, put it in a fresh-keeping bag, and put it in the refrigerator for one hour.

6. Take them out, put them in two fresh-keeping bags, and roll them into dough cakes larger than the glutinous plate through the fresh-keeping bags. Use a rolling pin to roll on the plate, remove the extra edge and press it slightly.

7. Make some small holes in the shaped bottom skin and apply a layer of condensed milk.

8. Add the pineapple filling, sprinkle one of the plates with crushed cashew nuts, press lightly and put it into the preheated oven for 5 minutes. Bake at 190℃ for 20 minutes.