Yellow pineapple -- attractive pineapple crisp

Yellow pineapple -- attractive pineapple crisp

Introduction:

"In the past, I used to go to the supermarket to buy Xu Fuji's Pineapple crisp. Last year, I ate the pineapple crisp that I brought back from Taiwan. It really tastes good. Although the stuffing is very difficult to make, I still have to make it myself this year. I make more pineapples and less wax gourds inside, and almost all of them are wax gourds outside, wuwuwuwuwuwuwuwuwuwu But I don't want to eat white gourd crisp! "

Production steps:

Step 1: pineapple pastry is very simple, mainly flour, butter, eggs, milk powder, sugar powder, a little salt; filling trouble, sugar, maltose, wax gourd, pineapple;

Step 2: the next step is to fry the filling, first peel and dice the wax gourd

Step 3: blanch in hot water

Step 4: while blanching wax gourd, dice pineapple

Step 5: dice and squeeze out the pineapple juice with gauze

Step 6: then cut the squeezed pineapple into pieces as small as possible

Step 7: chopped pineapple, squeezed juice

Step 8: when the wax gourd is almost ripe, take it out, squeeze out water with gauze, discard the water and cut it into pieces

Step 9: then put the mashed wax gourd, diced pineapple, pineapple juice, maltose and white sugar into the pot and stir fry over low heat until the sugar in the filling is completely melted and golden

Step 10: the process of frying the stuffing is really long. After standing for a long time, my legs are sour. After frying, it's golden and sticky

Step 11: cool the fried stuffing, make pineapple pastry, mix the noodles, beat the butter to feather shape, add the eggs, sugar and salt, and beat well. Mix in the flour to form a dough.

Step 12: divide the dough and filling into 16 equal parts, prepare the bag, wrap it and put it into the mold

Step 13: prepare to bake in the oven, 180 degrees, 20 minutes, my mold seems a little big

Step 14: some bags are not wrapped well, they are cracked and come out of the oven

Step 15: Swing

Materials required:

Low gluten flour: 90g

Whole milk powder: 35g

Butter: 75g

Egg: 25g

Powdered sugar: 20g

Salt: 1 / 4 teaspoon

Peeled and seeded wax gourd: 900g

Peeled pineapple: 450g

Fine granulated sugar: 60g

Maltose: 60g

Note: do not rush to eat the pineapple crispy, sealed for more than four hours, good taste, because the combination of filling and skin takes time

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet and sour