Chinese Food
Shenwan pineapple crispy with 100% pineapple
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@ EVA Xiaojia uses pineapple stuffing made from Shenwan pineapple. It's sweet without adding any sugar. Pineapple has a strong taste. The finished product is bright and yellow. You can see the granular pulp. But the taste is smooth without coarse fiber. Pineapple crisp skin is crisp and loose. It will melt at the entrance.
Cooking ingredients
Cooking Steps
Step1:1. Make pineapple stuffing - prepare the materials for pineapple stuffing. Peel the pineapple, wash it and cut into small pieces.
Step2:2. Put the pineapple meat into the blender and quickly stir it (not too crushed, leaving small pulp). Then filter out part of the pineapple juice with a sieve or gauze.
Step3:3. Put the pineapple puree into the non stick pot. Add maltose and crystal sugar and stir fry over medium and low heat. When the color is golden and sticky, it will stop. At this time, the pulp fiber in the pineapple jam can be seen. Put it in cold storage for standby (the final pineapple jam is about 320G).
Step4:4. Prepare all pineapple crisp materials.
Step5:5. After the softened butter is broken, add salt and sugar powder. Stir evenly, then add two yolks in several times. Stir evenly.
Step6:6. Mix the flour first and then sift it. Add it into the butter paste. Use a scraper to slightly cut it and mix it well, then knead it into a uniform dough with gloves.
Step7:7. Divide the pastry into about 20g each. Divide the pineapple stuffing into 15g each. Knead them respectively.
Step8:8. Flatten the pastry and wrap it into pineapple stuffing. Close the pastry with tiger's mouth. Knead the pastry and make it into a cylinder. Put it on the baking tray lined with oil paper.
Step9:9. Put the pineapple pastry mould on the dough. Press the mould and use the pressing mould to press the dough flat.
Step10:10. Cossco530e intelligent electric oven. Preheat it 150 degrees in advance. Put the baking tray in the middle and lower layers and bake for 2225 minutes. Bake until the color is golden.
Step11:11. After baking, pineapple crisp will be put out. Put the baking tray on the grid to cool. Shenwan pineapple crisp with 100% pure pineapple sauce. The skin is very loose, the filling is sweet but not greasy. The flavor is rich and delicious.
Step12:Finished produc
Cooking tips:Tips 1. The size of pineapple pastry mold is 48 * 35 * 28mm. The mold is raised. It has a certain thickness. Therefore, the mold is not made full when it is made; the ratio of skin and filling is 4-3. This formula can make about 20 pastry and filling. 2. Shenwan pineapple is a special product of Shenwan Town, Zhongshan City, Guangdong Province. It is a national geographical indication product of China. Its flesh is golden, sweet and juicy. Its flesh is crisp without residue. Even its core can be eaten. Only a small amount of sugar is used in the sauce. The finished pineapple sauce is crystal clear, with moderate sweetness. It can eat obvious pulp and elastic teeth. 3. Because the sweetness of each pineapple or pineapple is different. Different pineapples are used to make sauce. The sweetness and acidity will also be different. So please adjust the amount of sugar according to your preferences. 4. If you like it with big pulp taste, the core of pineapple can be broken with the cooking machine. The pineapple pulp can be cut into small pieces directly by hand.
