Pineapple croquettes
By VicentaLakin
It's been a couple of times, the leadership's been eating it, and it's been done in another form, and it's changed, but it looks fresh。
Recipe Recommendations
- Pineapple stuffed with cake 120 grams
- Corn starch filling 2 teaspoons
- butter filling 7 grams
- Rice starch filling 2 teaspoons
- Cake-covered egg 2 only
- Cake crust fine granulated sugar 20 grams
- cake crust butter 60 grams
- cake crust salt 1/8 teaspoon
- cake crust essence 1/2 teaspoon
- Cake crust low-gluten flour 50 grams
- tasteless vegetable oil appropriate amount
Steps for Pineapple croquettes
1
(b) Pineapple blocks are cut above a salty water before cutting into a grain of corn size, small boiler, firing, butter
2
(b) Pineapple grains and sugar when butter melts, mixed with cooking
3
WHEN THE PINEAPPLE IS BOILED AND ADDED TO THE CORN STARCH, THEN QUICKLY MIXES, AND BOILS TO THE POWDER AND PINEAPPLE WITH A BIT OF VISCOSITY AND TRANSPARENCY, INDICATING THAT OK, FIRE OUT, AND THE MATERIAL WILL BLOOM
4
With a big bowl of butter, with a fragrance
5
Add sugar, egg fluid, perfume, evenly mixed, then salt into flour, sift into large bowls and evenly mixed
6
(a) A flat boiler, a small fire, a small room of thin oil, a bigger spoon, a spoon toe to the pot, not too much, enough enough to spread a piece of cake, and even the cake with a paste, with a little flat shovel if there is no paste
7
Put a proper pie pie pie on the side of the skin, not too much, as in figure 7
8
Turn the right and the left sides of the cake into the middle, leaving it approximately 2.5 inches wide
9
They fold back and forth, leaving about 3.5 to 4 inches wide in the middle, forming a square burden
10
And then it's going to fry it to gold, and if it's still too young, it's going to fry it again。Pineapple croquettes Make Tips
1. First, soak the pineapple chunks in salted water before dicing them; this makes them taste sweeter and prevents mouth itching.
2. Second, pineapple releases a lot of juice when heated, so add slightly more starch than for apple filling to ensure the filling isn't too runny.
3. Third, since this recipe uses only butter and no milk or water, the pastry is crumblier. The dough has less elasticity, making the crust prone to tearing and somewhat harder to work with, but the texture is flakier and crispier than the previous recipe.
4. Fourth, it is best to eat the pie immediately after making it.