Sweet pineapple
By VicentaLakin
pineapple, one of the specialty products of Taiwan, famous. It is small and delicate, with a permafrost coming in, a sweet, unsatisfied internal fragrance, and popular, and many tourists travel to Taiwan to buy a few boxes of pineapples. Today's pineapples are very diverse, not only pineapple, but also pineapple, pineapple, corny grains, pineapple, salty yolk, chestnuts, and so on。
Recipe Recommendations
- butter 100 grams
- powdered sugar 30 grams
- egg liquid 40 grams
- low-gluten flour 150 grams
- almond powder 20 grams
- milk powder 20 grams
- pineapple filling 240 grams
- salt 1 gram
- matcha powder 1.5 grams
Steps for Sweet pineapple
1
The butter room is softened, and sugar powders are added to it, shattering to microwhite. The egg fluids are added in fractions, each of which must be mixed to the extent that they are fully mixed with butter in order to be added to the next egg fluid。
2
Scavengers, almond powder, salt are sifted with razors to dry powder, and 60 grams of noodles are mixed with tea powder. The originals and the green ones are wrapped in a membrane and frozen pine for two hours。
3
Pineapple, original noodle, green noodle, 20 copies. Pineapple is about 12 grams each, original noodles about 15 grams each, green noodles about 3 grams each. Take a real face, put a green face in the middle and flatten. Turn over, the color is up, wraps in an inner cortex, squeezes through the mouth, rubs slightly into a cylinder。
4
The noodles are put in the mold, they are flat and filled. Crushed pretzels and molds into the oven. Draw pineapples with toothpicks and sticks。
5
Put it in a pre-heated oven, with 155 degrees of fire up and down, and about 25 minutes of mid-level bakery, with a slight color on the surface. When it's ready, it's cool until it's hot and it's disillusioned, and it's completely dry and sealed。Sweet pineapple Make Tips
The partner makes 20 pineapples. Butter does not have to be overstretched in order to prevent skin cracks. The parchment ratio is 3:2 and it is self-adjusted to the size of the parchment. pineapple lines don't press too deep, otherwise the skin can crack. When the pineapple is baked and placed for two or three days, the pineapple tastes are fully integrated and better。