Pineapple Crisp (pineapple Crisp)
1.
Two pineapples, peeled
2.
Slice it and soak in salt water for about ten minutes (this salt water is off the formula, just adjust it by yourself)
3.
Remove and chop, squeeze out the water
4.
Put it in a non-stick pan or stainless steel pan, add caster sugar and maltose
5.
Boil on low heat and stir frequently to avoid muddy bottom
6.
Just let the water dry and the filling becomes golden brown. The finished filling of these pineapples I fry is 775 grams. Let me give you a reference.
7.
Weigh all materials
8.
The butter is softened at room temperature, add icing sugar and salt to beat until the color becomes lighter and the volume becomes larger
9.
Add the whole egg liquid in batches, and add the next time after mixing well each time
10.
Sift in the flour, pour in the milk powder
11.
Stir until there is no dry powder
12.
Place the mold in the baking tray, and divide the dough and pineapple filling into 30 portions.
13.
Take a piece of dough, press it flat, put a piece of pineapple filling, slowly push the dough onto the pineapple filling like a moon cake until it is wrapped
14.
Put in the mold
15.
Press full
16.
Do everything, try not to expose the filling
17.
Middle layer, fire up and down, 165 degrees, about 20 minutes until the surface is golden
18.
Jin Cancan looked in a good mood
19.
100% pineapple crisp, I’m afraid you can only eat it if you make it yourself