Mini pineapple pie
By VicentaLakin
pineapple, three mini pies at the end of the pineapple season. The sour and sweet pineapple pies are perfect for tea in the afternoon, and they're wiped out when it's hot。
Recipe Recommendations
- sweetening
- roast
- several hours
- senior
Steps for Mini pineapple pie
1
Pineapple goes to the skin and the eye cuts into small particles
2
Small and medium-sized hot pots, melted into butter and poured 60 grams of fine sugar and salt
3
Turn the fire into sugar melt and dark
4
Pineapple pineapple
5
Ten grams of starch and 20 grams of clean water
6
Pineapple pineapple has a little bit of moisture left, pouring into starch
7
If you flip it to half-transparent, you'll be out of fire
8
Ten grams of yolk and 30 grams of clean water, 0.5 grams of salt, 10 grams of fine sugar
9
It's got a softer butter in it
10
Scratch it with your hands, and you'll be fine
11
Pour it into yolk
12
Smash it and put it in a fresh bag and freeze it for an hour
13
An hour from now, the skin will be removed from the skin, and it will be cut open
14
Prepare three 4 inches of pie, pull the pie out of the disc. Move
15
When you fit the pie, use the scepter to crush the extra skin
16
Put a hole in the skin with a fork, so it doesn't swell. Rise
17
The milk is on the skin, evenly painted
18
All of them
19
Put it in a proper pineapple pie, hold it down a little bit
20
Done