Pineapple crackers
By VicentaLakin
I bought a pineapple today, it's sour, I can't eat my teeth. So it became a pineapple pie, and then there was this pineapple cracker. Looks soft, sweet inside, fresh. The sweet taste of sour is greasy with butter, and the husband has not eaten the internal fruit。
Recipe Recommendations
- low powder 80 grams
- butter 55 grams
- eggs 20 grams
- powdered sugar 20 grams
- milk powder 25 grams
- peeled pineapple a
- salt a little
- maltose 40 grams
- white granulated sugar 30 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Pineapple crackers
1
Make the pie: pineapple is cut, pineapple is cut, pineapple is cut, hard core is cut thick. Scratch the extra moisture with a gauze。
2
Put dry pineapple in the pan. Pineapple juice with a little sugar。
3
Put in 30 grams of white sugar, even with fire。
4
Put it in 40 grams of malt sugar, evenly folded。
5
Add an appropriate amount of homemade chestnut mud。
6
Dried water. Just a hug。
7
The finished product is sticky and tumbles into a ball with a spare bag。
8
• Skin production: 55 grams of butter with 20 grams of powdered sugar, and 20 grams of eggs in turn, to become flaccid。
9
80 grams of low powder, 25 grams of milk powder, a little salt mixing. Mixed powder is then sifted to butter。
10
Mixed into a noodle。
11
Rolling noodles, cutting into agents, rolling round. Insulated bags flatten, wrapped in a pie, closed。
12
With the palm of your hand, you flatten the face embryos packed with the material。
13
185 degrees 20 minutes in the middle of the oven。