27's baking diary

27's baking diary

Introduction:

"Today, I tried to make the skin of pineapple crisp ~ en ~ because I didn't make pineapple stuffing, so I used honey beans instead of ~ to make honey bean crisp ~ ~ ~ the taste is quite good ~ ~"

Production steps:

Step 1: prepare the ingredients - pastry.

Step 2: prepare the ingredients - Honey bean stuffing.

Step 3: soften the butter, add sugar and salt, and beat with electric beater.

Step 4: pour in the egg liquid and continue to stir with the beater until the egg and butter are completely integrated and light.

Step 5: sift the flour and milk powder into the butter mixture, mix with a rubber scraper until there is no dry powder.

Step 6: divide the dough into 30g small dough and start to wrap it. After wrapping, make it into the shape you like. If you have a mold, you can mold it directly.

Step 7: put into the preheated oven, 175 ℃, heat up and down, middle layer, about 15-18 minutes.

Step 8: if the mold is used, it must be completely cooled before demoulding.

Materials required:

Low gluten flour: 90g

Whole milk powder: 35g

Butter: 75g

Egg: 25g

Honey bean stuffing: according to the pastry

Sugar powder: 20g

Salt: 1 / 4 teaspoon

Note: 1, fillings can be changed into any you like, of course, including pineapple fillings, en ~ 2, pastry is very bad, you must be careful, fillings put in, it is easy to break, so, you must be careful. 3. If it is a kind of soft stuffing like pineapple stuffing, it should be packed according to the ratio of skin and stuffing 2:3. If the whole pastry is 50g, then the skin is 20g and the stuffing is 30g, so the pastry will be thin and the stuffing will be more. 4. After baking, it's better to wait for cooling, seal and store at room temperature for more than 4 hours before eating. The taste will be better. All right ~ the sweet bean cake is finished ~ I wish you a good appetite ~ ~ see you next time~~~

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet