Cooking Steps

1. 

   Step1:First mix all kinds of flour. Then add the butter softened at room temperature and grasp it by hand. If you are afraid of greasy, you can wear disposable gloves (there are two kinds of disposable gloves. One is made of the material of the fresh-keeping bag. It is convenient to take off and wear. Occasionally, you will stick the raw materials on the gloves; the other is that it costs a little bit to take off the silica gel. But it is very convenient to rub the dough. The raw materials are not easy to stick on Gloves. Take what you need.

2. 

   Step2:Take the flour and butter and catch it in the state of no dry powder, and the particles without flour are OK.

3. 

   Step3:Then add the whole egg mixture in small amount several times. Mix it up once every time. Then add it again until the egg mixture is absorbed into the dough

4. 

   Step4:Then refrigerate the dough for half an hour. This is good for shaping.

5. 

   Step5:Take out the refrigerated dough. Weigh it and divide it into flour preparations. I made 10 so I divided them into equal parts. About 2526 grams of 1 dosag

6. 

   Step6:Then, just like wrapping a bun, pat the pastry flat and wrap it into the filling. Gradually push the pastry upward to close the mouth. Don't let too much pastry at the end of the mouth. Just let the whole pineapple pastry cover the filling evenly. Otherwise, the skin is thin and uneven. The place where the skin is thin is easy to crack.

7. 

   Step7:Then I need to shape it with a mold. I didn't buy a special mold for pineapple crisp. I have an oval mold for semi cooked cheese. So it's good to use this mold. If there is no mold, I can shape it by hand

8. 

   Step8:Put the pineapple pastry embryo into the mold, and press it with hand.

9. 

   Step9:Preheat the oven well in advance. Put the baking tray in the middle of the oven. Set the temperature to 175 ℃ and the temperature to 170 ℃ for 17 minutes. Observe at any time when baking. Don't throw it into the oven. Bake until the surface of the pineapple crisp is golden yellow. Take it out and cool it at room temperature, and then it can be demoulded. Demoulding can easily come out with a little knock.