Taiwanese Pineapple Tarts

Taiwanese Pineapple Tarts

Introduction:

"Pineapple crisp" is a famous tabletop pastry at home and abroad. What I do at home is not difficult. The key is to win the real material and be safe. I will use lots of pineapple pulp and melon collocation to cook the stuffing, and I will not worry about the preservative of flavoring pigment. I can control the skin formula and thickness, and adjust my own flavor. The result is that my product may be "slightly less", but "taste" is actually a little bit worse. Unique and incomparable. This pineapple crisp combines several recipes and my personal understanding. The skin is crispy, the filling is sweet and flexible, the taste is rich, and the taste is fragrant Now is the season for pineapples to go on the market in large quantities. You might as well take time to have a try. "

Production steps:

Materials required:

Pineapple pulp: 600g

Wax gourd: 1000g

Fresh lemon juice: half quantity

Salt: 1 / 2 teaspoon

Yellow rock sugar: 200g

Maltose: 100g

Salt free butter: 150g

Low gluten flour: 300g

Egg: 1 / 2

Sugar powder: 50g

Milk powder: 25g

Baking soda: 1 / 2 teaspoon

Milk: 25g

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet