Pineapple filled Coriolis
Last time I made Coriolis, I had some experience. This time I referred to the formula of egg roll, so the cake became more loose. This time I used fresh pineapple for the inner filling, which was fragrant, sweet and delicious.1、 Soak the pineapple block with salt water before slicing. It will feel sweet and won't itch;2、 Once the pineapple is heated, there is more water, so the starch added is a little more than the apple stuffing. Don't make the stuffing too thin.3、 This recipe is not filled with milk or water, so it is crisp. Because the toughness of the cake is poor, the skin is easy to break, and it is relatively difficult to operate, but the taste is looser and crisper than that of the previous recipe;4、 If you want to roll up the egg cake, the filling inside should not be too much. If it is too big, the cake will not roll up. If you don't want to fold the shape into a semicircle and then directly fold it, the filling can be a little more, but not too much;5、 In order to keep the pineapple flavor, chocolate and other decorative materials are not added to the surface. Sometimes the food is not too complicated. The yellow cake roll is very attractive.
Step 1 . First pass the pineapple pieces over the salt water, and then cut them into corn sized granules. Put a small pot on the stove, open the fire, and put butter;
Step 2 . Melt the butter, add pineapple and sugar, and stir while boiling;
Step 3 . Wait until the pineapple is just boiled, add corn starch, and then stir quickly. Boil until the powder and pineapple are slightly sticky and transparent after mixing, indicating OK. Turn off the fire and put the filling in;
Step 4 . In a large bowl, put the butter in and fluff it;
Step 5 . Add sugar, egg liquid and essence, mix well, then add salt into flour, sieve into a large bowl, and mix well;
Step 6 . Place the frying pan on the stove, turn on the small fire, apply a thin layer of oil to the pan, and put a large spoon and a spoon of batter into the pan. Not too much, just enough to spread a piece of cake. Then push the cake evenly with a batter pusher. If there is no batter pusher, use a slightly flat spatula;
Step 7 . Put an appropriate amount of pie filling on one side of the crust, not too much, as shown in Figure 7;
Step 8 . Fold the side without filling to the side with cake into a semicircle, and press the shovel slightly to shape;
Step 9 . Then roll it up like an ice cream cone on the edge of the semicircle;
Step 10 . Roll slowly;
Step 11 . Roll into ice cream cone shape;
Step 12 . In order to better shape the cake, place the rolled cake in the cup with the largest diameter, and the cake will not spread. OK.
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