Coconut pineapple
By VicentaLakin
Now pineapple season, nutrition experts advise pineapple to be cooked, and pineapple is rich in insoluble food fibres, aromatic substances and organic acids, fibrous, coarse and sour sweet tastes, aromatic aroma with coconuts and butter, and coconut pineapple cream is a simple, seasonly snack。
Recipe Recommendations
- low-gluten flour 200 grams
- butter 80 grams
- powdered sugar 50 grams
- fine sugar 20 grams
- milk powder 10 grams
- egg liquid 50 grams
- coconut 50 grams
- Slightly squeeze out the moisture of diced pineapple 150 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Coconut pineapple
1
Cut the pineapple into about a centimeter of little ding, then squeeze some water and prepare for 150 grams. Get ready for other food supplies。
2
The Butter Room is fully softened, with fine sugar, sugar powder, and milk powder being evenly mixed and fully distributed in an electric egg-pumper into a fluffy colour。
3
Egg fluids are added to the butter three times, each time they are added to the egg fluid, the butter is given a full and balanced discharge with an electric puncher, and the butter is thick and loose。
4
It's a very good way to go。
5
Pineappleding, which is slightly squeezed out of water and prepared in advance, is mixed in butter。
6
Low-banded powder sifted into butter, smooth。
7
A small portion of the pasta, which is divided into approximately 34 grams, is placed in a rectangular cookie model and placed in the oven。
8
Put it in a pre-heated oven at 170°C, bake it for 20 minutes to the surface yellow. (The timing or temperature of the roast can be adjusted appropriately depending on the oven
9
The snacks are baked and the cold is removed. You can also put it in a bag and eat it soft after two days。