Pineapple pie
By VicentaLakin
Got a new oven, big head, a lot of power, making my family a snack shop these days. What kind of bread and waffles are made, and you can't finish it and you can tell your friends to split it. This pineapple pie, which is made out of large souffles, is faster than the souffle, is relatively not too difficult to make, and can be packed in with lots of pies, lots of them, and the taste is natural。
Recipe Recommendations
- shuipi 340g
- with oily skin 150g
- Pineapple stuffing appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Pineapple pie
1
Let's start with the pelt: 200 grams of flour, 60 grams of butter, 80 grams of water, all together and in groups
2
And make a souffle: 50 grams of butter, 100 grams of flour, and a souffle
3
Good noodles, smoothing the water, so it's more resilient
4
All of them
5
I'm going to open it with a skeletal scepter, and then I'm going to open it, so it's more even
6
And then we'll have a discount
7
I'll give you a discount
8
After that, it continued to fold, repeating this step three times
9
And finally, it grows into a square, a thin piece of about 3 mm thick and cuts into small rectangles
10
I cut pineapple into a piece of pineapple
11
Take the proper amount of pineapple on the skin
12
Put pressure on the edges and cut through them
13
Put it in the oven and brush the egg fluid
14
The oven is preheated at 160 degrees
15
pineapple piePineapple pie Make Tips
For the pineapple filling, I simmered 500g of pineapple flesh with 100g of sugar. I feel this ratio is just right; it is sweet but not cloying, and the sweetness does not mask the pineapple's aroma. If you prefer it sweeter, you can add more sugar.