Sour and sweet pineapple Longhorn

Sour and sweet pineapple Longhorn

Introduction:

"I bought a big pineapple. How can we stand the loneliness? Of course, we have to make some snacks. With the ready-made materials at home, we made this croissant bag. Pineapple is really sweet like sugar, with lemon and coconut flavor, sour sweet, and very thick. Exotic customs come up in a moment. The bread is naturally crisp on the outside and soft on the inside, with the smell of butter. Do you like to eat while it's hot or cool? All right

Production steps:

Step 1: Bread part: sift the flour into the basin, and pour all other bread parts into the basin

Step 2: mix the bread part with the screw head of the electric mixer to form a uniform dough. The dough is sticky, so it's not very convenient to knead it by hand. Put it at 40 ℃, put on a wet cloth and ferment for 40-60 minutes.

Step 3: family cut pineapple method, we refer to, cut not beautiful, do not throw tomatoes ha ^^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^. Cut off both ends of the pineapple with a kitchen knife.

Step 4: peel off the surface.

Step 5: take a sharp knife and tilt it 45 degrees when cutting. So slant along those points, a knife on the left and a knife on the right, you can dig out those points.

Step 6: slice with a kitchen knife. Use a knife to dig out the hard part in the middle.

Step 7: soak the peeled pineapple in salt water for a while.
Pineapple stuffing: take 100g pineapple meat and cut it into small pieces. Bring to a boil with lemon juice and lemon peel. Then turn the heat down and cover for 5 minutes.

Step 8: mix the starch and rum evenly and add to the pineapple stuffing.

Step 9: bring to a boil again. When the consistency is received, serve. Wait till it's cool.

Step 10: put the fermented dough on the floured chopping board and roll it round.

Step 11: roll the dough into a rectangle about 12cm wide and 20cm long. Cut out 6 isosceles triangles with the base of about 5cm and the length of about 13cm.

Step 12: cut more than 1cm on the bottom of the triangle. Put the cooled pineapple stuffing on top.

Step 13: pull the bottom edge of the triangle away from both sides, because it's easy to cut the opening. And then roll it up to become a horn. Put it on a baking tray covered with baking paper. Preheat oven to 180 degrees, place croissants, 18-20 minutes. Pay attention to the color when baking. Wrap it in tinfoil if necessary.

Step 14: mix all the materials in the coating evenly.

Step 15: after the croissant is baked, brush the coating on the surface while it is hot. Because the croissants are still hot, the sugar melts as soon as it goes up and becomes transparent. Eat while it's hot or cool.

Materials required:

Pineapple meat: 100g

Lemon peel: 1 teaspoon

Lemon juice: 1 to 2 teaspoons

Starch: 1 teaspoon

Rum: 3 teaspoons

Flour: 150g

Yeast: 12g

Sugar: 15g

Coconut milk: 75ml

Egg yolk: 1

Soft butter: 30g

Sugar powder: 40g

Langmu: 1 scoop

Note: 1. All rum parts can be changed into liqueur. It's better if you have coconut liqueur. Pineapple and coconut are a good match. That's why coconut milk is used. 2. Don't put too much stuffing, just a little more than 1 teaspoon. Or you won't get involved. 3. Pineapple must be sweet to taste. 4. Note that this is not a praiseworthy bread.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet