Mini pineapple

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(a) A bowl full of half a bowl of water, full of one spoonful of salt, mixing to salinization, pineapple blocks in a salt bowl for a period of 5 to 10 minutes, where they will be picked up and cut into small particles, with a half-tailed finger size

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(a) The opening of pots, the burning of butter and pineapple grains, the mixing of the pots for a moment, the incorporation of sugar, the incorporation of corn starch after the melting of sugar, the addition of a small spoon to transparency, and the gradual introduction of a single second key to maize starch, evenly, in order for the starch to absorb the pineapple's permeable moisture, and if the water is still plentiful, then a second spoon of corn starch, mainly for the purpose of making the beaks more dense and transparent, the actual operation of which is to make the beads thicker, since the skin is a lasagna, which must be made thick without water

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(a) The bellows will rise and can be seen to be thicker, as can be seen

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(a) Pressing the silhouette with a mold

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(b) When the sting is crushed, it is placed in a simulator, and the strangulation is covered with its finger, and the extra pressure of the edge of the simulator is removed with its finger, and a few holes are placed on it with a toothpick

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THE EMULSION IS PLACED IN A PALLET, APPROXIMATELY 80 PER CENT FULL, AND THEN IN THE OLD OVEN, IN A PREHEATED OVEN FOR 12-15 MINUTES AND 350 DEGREES F, DEPENDING ON THE SKIN TO GOLD。

1. Whether baking egg tarts or fruit tarts, calculating the amount of filling is easy. The amount of filling is basically equal to the full capacity of all your tart molds. The egg tart liquid does not need to be processed before filling, and the quantity will not decrease on its own. However, fruit tart fillings will lose some moisture during processing, but since starch is used to absorb the water, the quantity will not decrease much. Furthermore, we do not need to fill the tarts to 100% full when adding the filling. From another perspective, different fruits release different amounts of water when heated; for example, green apples release very little water, while pineapples release more. Therefore, the amount of starch used when heating processed pineapple tart filling should be slightly more than that for green apples. 2. During heating, it is not recommended to use too high a fire, as it will cook the fruit until it is very ripe, making it too soft and wet, which will soak the tart crust. 3. Regarding the choice of fruits for making fruit tart filling, I think green apples and pineapples are excellent choices. Green apples have a chewy texture, and pineapples are flavorful. Pineapples are best not too ripe; raw pineapple is better than canned pineapple. If using fruits with high water content such as blackberries, blueberries, or strawberries, consider adding some breadcrumbs to absorb the moisture. 4. When making the filling, using cornstarch (raw powder) will make it thicker and the effect better; if using cornstarch, the amount needs to be slightly more. 5. The tart crust can also be made yourself. Reference recipes are as follows: Savory Shortcrust Pastry Dough -- 200g flour, 1 egg, 100g butter, 5g salt, 1 small teaspoon of water ~ appropriate amount; Sweet Shortcrust Pastry Dough -- 200g flour, 1 egg, 20g sugar, a pinch of vanilla powder (can be replaced with essence), 100g butter, a pinch of salt, 1 small teaspoon of water ~ appropriate amount. (The above recipes are taken from "French Culinary Basics". In the author's understanding, the recipe is basically enough for one large or medium-sized tart; everyone should refer to the ratio of the recipe to adjust the amount for the size of the tart you want to make.) 6. If making the tart crust yourself, do not knead the dough for too long, or gluten will develop, and it will not be as crumbly. 7. The pastry used this time is a shortcrust pastry. The advantage is that it is crumbly, but the disadvantage is that it lacks hardness. Therefore, be sure to fry the tart filling until it is relatively dry. Using the sweet shortcrust pastry dough recipe to make the tart crust is better.