Pineapple biscuit
I bought a pineapple today. It tastes sour. I guess my teeth can't stand eating it directly. So it was made into pineapple stuffing, and then there was this pineapple sandwich biscuit. The appearance is crisp, the inside is sweet and sour, and the feeling is very fresh. The sweet and sour taste neutralized the greasy feeling of butter, and my husband didn't even eat what fruit the stuffing was.
Step 1 . Making stuffing: Chop pineapple, cut the pulp into pieces, and cut the hard core in the middle into thick pieces. Use gauze to filter out excess water.
Step 2 . Put the dried pineapple into the pan. Pineapple juice can be drunk directly with some sugar.
Step 3 . Add 30g white granulated sugar and stir fry over medium heat.
Step 4 . Add 40g maltose and stir fry evenly.
Step 5 . Add an appropriate amount of self-made chestnut mud (you can not add it).
Step 6 . Stir dry the water and hold it into a ball.
Step 7 . The finished product is sticky and twisted into a ball with a fresh-keeping bag.
Step 8 . Making dough: add 55g butter and 20g sugar powder to beat, and then add 20g eggs in several times to make it fluffy.
Step 9 . First mix 80 grams of low powder, 25 grams of milk powder and a little salt. Sift the mixed powder into the butter.
Step 10 . Mix into dough.
Step 11 . Roll the dough into long strips, cut it into potions, and roll it round. Flatten the fresh-keeping bag, wrap a stuffing, and close the mouth.
Step 12 . Flatten the dough with the palm root.
Step 13 . The middle layer of the oven is 185 degrees for 20 minutes.
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