Pineapple sauce
By VicentaLakin
The pineapple sauce that was made last time was not much, and it was bought at the fruit stand today and started to do it at home, but this time it was different from the last time it was made when pineapple was made into sauce; this time it was made of pineapple cut into small grains, which tasted better and tasted better. And this time, we added malt sugar, which made the jam sticky, pretty colored, eye-to-eye, clitorised, accelerant amber caramel colour
Recipe Recommendations
- pineapple 700g
- crushed rock sugar 120g
- salt 1g
- maltose 110g
- lemon juice 25g
- sweet and sour
- fried
- a day
- ordinary
Steps for Pineapple sauce
1
Let's go to the pineapple
2
Cut off the pineapple hard core
3
Cut into big pieces, immersed in salt water for 20 minutes
4
Sliced pineapple blocks into small grains, and put them in the ice cream platter and then in the freezer for half a day or a day
5
When it's made, the pineapple has a lot of water
6
I'm gonna put it in a non-glut pan and make it fried
7
When the fire breaks, the salt goes in
8
Malt sugar, with a pot shovel and a pan
9
When you get close to the sticky, put it in lemon juice, turn it into a little fire
10
pineapple grains are transparent, colours are caramel
11
The well done jam will be cooled and stored in a clean bottle