Pineapple Pie (8 Inches)
1.
Prepare materials
2.
Mix low-gluten flour, icing sugar, salt and baking powder in advance, sift through a sieve, and add in small pieces of butter.
3.
Knead into coarse corn crumbs.
4.
Take a small bowl and mix the eggs and milk evenly, pour it into a basin, and knead it into a dough.
5.
Put the mixed dough into a fresh-keeping bag and put it in the refrigerator for more than 1 hour.
6.
Cut the pineapple into small pieces.
7.
Put butter in the pan and melt the butter.
8.
Pour the pineapple and stir fry over low heat.
9.
Pour in white sugar and continue to stir fry.
10.
Put low-gluten flour and cornstarch in a small bowl, pour 30ml of water, and dissolve them.
11.
The pineapple is sautéed until soft and the moisture has been drained.
12.
Pour in the thin batter, continue to stir fry, and collect the moisture.
13.
Fried pineapple stuffing.
14.
Divide the refrigerated dough into two portions, 2/5+3/5, take the larger portion, put a plastic wrap on the top and bottom of the dough, roll out the dough through the wrap, and roll it into a thinner dough.
15.
Press the pie crust on the 8-inch pie pan, and use a rolling pin to press out the excess pie crust.
16.
Use a fork or toothpick to make small holes in the pie crust to prevent the pie crust from swelling during the baking process.
17.
Put a piece of greased paper or tin foil on the pie crust and press the stones or beans.
18.
Preheat the oven to 200 degrees and bake for 15 minutes.
19.
After the pie crust is baked, put the pineapple filling in.
20.
Roll the remaining pie crust into thin slices and cut into strips.
21.
Weave it like a basket and brush with egg yolk liquid on the surface.
22.
Put it in the preheated oven and bake at 180 degrees for 25 minutes until the surface is golden.
23.
The smell of pineapple all over the house smells super nice.
24.
Sweet and sour, crispy and delicious, don't miss it in the pineapple season.
25.
A delicious afternoon tea that cannot be missed.