#The 4th Baking Competition and Love to Eat Festival # Pineapple Crispy

2024-06-10 02:59:08 300

#The 4th Baking Competition and Love to Eat Festival # Pineapple Crispy
Without a pineapple pastry mold, pineapple pastry can also be made; Are you ready? The little friends in the light rain group all wanted to make pineapple pastry, but they said there was no mold. In order to make the little friends get their wish, light rain gave full play to his unlimited imagination to make this Dim sum without pineapple pastry mold~

Details of ingredients

  • Fine sugarCrispy skin 20g
  • butterCrispy crust 60g
  • MaltosePineapple filling 65g
  • Peeled pineapplePineapple filling 1633g
  • almond powderCrispy pastry 12g
  • yolkCrispy skin 23g
  • purified waterPineapple filling in moderation
  • saltPineapple filling 8g
  • Brown sugarPineapple filling 80g
  • milk powderCrispy pastry 12g
  • Low gluten flourCrispy crust 80g
  • saltCrispy crust 1g

Technique

  • difficultySimple
  • workmanshiproast
  • tasteSweetness
  • timeThree hours

Steps to make #The 4th Baking Competition and Love to Eat Festival # Pineapple Crispy

  • 1. Pineapple filling, add 8g of salt to pure water and stir well. Peel off 1633g of pineapple, remove the heart and leave the meat
  • 2. Cut the fruit into pieces and soak them in salt water for five minutes, ensuring that the salt water covers the fruit. Cut pineapple hearts into small pieces and use a blender to puree them for later use.
  • 3. Filter out the salt water from the pulp, take out the pulp and transfer it to the cutting board, then cut it into small pieces. As shown in the figure~
  • 4. Cut the minced fruit pulp and filter off excess juice with gauze, leaving 60ml of juice for later use. Drink the rest~
  • 5. Prepare 80g of brown sugar, 65g of maltose, 17.5g of butter, 60ml of fruit pulp, and pineapple juice.
  • 6. Put the fruit pulp into a non stick pot, add 60lm of pineapple juice and mashed pineapple hearts, and stir fry over medium to low heat;
  • 7. Add 80g of brown sugar and stir fry evenly
  • 8. Add 17.5g of butter and stir fry until the water evaporates almost completely. Then add 65g of maltose and stir fry until it forms a ball.
  • 9. After cooling the stir fried filling, divide it into 12g pieces.
  • 10. Crispy pastry, prepare 80g of low gluten flour, 12g of almond powder, 23g of egg yolk, 60g of butter, 20g of fine sugar, 1g of salt, and 12g of milk powder.
  • 11. Soften the butter cubes at room temperature until they can be easily inserted by your fingers.
  • 12. Beat it slightly and add 20g of fine sugar until evenly mixed
  • Add egg yolks multiple times and beat until fully blended before adding the next time.
  • 14. Add 1g of salt and beat evenly.
  • 15. Mix 12g of almond powder, 80g of low gluten flour, and 12g of milk powder through sieving twice and add to the butter
  • 16. Stir and cut until evenly mixed into a ball, do not over mix.
  • 17. Divide the pastry dough into 17g portions and set aside for reunion.
  • 18. Take a dough, flatten it with the palm of your hand, put in a pineapple filling, and slowly close it with a tiger's mouth to form a round shape. At this time, preheat the oven to 170 degrees and turn the heat up and down.
  • 19. Code the pineapple pastry dough into a 12 piece mold
  • 20. Press flat with your hand or spoon, and then send it to the preheated oven for baking.
  • 21. Bake and heat at 150 degrees Celsius for 25 minutes until the surface turns golden.
  • 22. After cooling, demold and the delicious pineapple pastry is ready
  • 23. You can eat two or three at a time.
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