The perfect match of skin and stuffing -- pineapple crisp

The perfect match of skin and stuffing -- pineapple crisp

Introduction:

"I've been salivating about the pineapple crispy made by Jun Zhi for a long time. I bought a bag of pineapple stuffing when I was making moon cakes on the Mid Autumn Festival. Of course, DIY is the best. I must try it next time, because this attempt made me find that this kind of skin and this kind of stuffing really match perfectly. I haven't used the oven for a long time. I don't know what kind of style it is. The original recipe is 175 degrees In 15 minutes, I adjusted it to 170 degrees and it turned yellow in only 7 minutes. It seems that time and temperature can only be used as a reference. Actually, I have to adjust it according to the temper of my oven. "

Production steps:

Step 1: soften the butter, add sugar and salt

Step 2: add the whole egg liquid in several times, beat until it is completely fused, and then add the next time

Step 3: beat until feathery

Step 4: sift the low powder and milk powder, sift into 3, mix well with a scraper, and then form the dough material

Step 5: dough state: very soft, not easy to form

Step 6: divide the pineapple stuffing into 10 small pieces of 25g each, and round them

Step 7: divide the dough into small pieces of 20g each and round them. Because the dough is wet and soft, in order to prevent sticky hands, I directly covered with plastic film operation, but also more convenient

Step 8: flatten the skin and add a filling

Step 9: gradually fold the skin up so that it completely covers the filling

Step 10: wrap it up. Because the skin is very soft and the filling is a little hard, it's very good

Step 11: put in the mold and press it flat by hand. If spilled, remove a little skin

Step 12: use the mold to make all pineapple crisps in turn, a total of 10

Step 13: put it into the preheated oven at 170 ℃ for 8-10 minutes and bake until the dough turns yellow. Demould while it is hot

Step 14: in the process of baking, the pineapple crisp will rise 2-3cm, so it is easy to demould the pineapple crisp upside down when demoulding

Materials required:

Low powder: 90g

Milk powder: 30g

Butter: moderate

Whole egg liquid: 75g

Pineapple filling: 250g

Sugar powder: 20g

Salt: 1.25ml

Note: 1. This one looks complicated, but it's not very difficult. It's to calculate the ratio of skin and stuffing before making. The principle is: the weight ratio of stuffing should be 2:3, that is, 20g skin and 30g stuffing. However, just like moon cakes, I prefer thick skin, hehe ~ 2. When filling, try to ensure the same thickness of the skin, but when pressing, because the skin is softer than the filling, it will make the skin at the corners of the mold slightly thicker, so if you want to be symmetrical, the softness of the skin and the filling should be almost the same, or you should make your own filling to control the hardness. 3. Demoulding is very easy. It's easier to turn it upside down because it rises a little during baking and can't be taken down from the top. 4. Due to the salt in the leather, it is slightly salty in the sweetness and has a unique taste, which is better than only sweet taste~

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor