Pineapple crisp (with super simple method of wrapping pineapple crisp)-You Are Foodie

By Harriet
33

Pineapple crisp (with super simple method of wrapping pineapple crisp)

We all know the delicacy of pineapple crisp. However, the pineapple crisp materials sold outside are very expensive, and the cheap ones are essence + wax gourd paste. In this case, it is better to make enough pineapple crisp by yourself. Pineapple cake is not difficult to say, but it takes a long time, so it's best to try it on weekends!

Main Ingredients

Auxiliary Ingredients

Fried stuffing can also be made in a toaster. It takes a long time. You need enough patience and time! This recipe can make 15 pineapple cakes, which can be increased or decreased in proportion

Step 1 . peel

Step 2 . Minced antler, you can hide a little more fine (you can also use cooking machine, wall breaking machine, etc., but I feel that minced antler is more delicious)

Step 3 . Wax gourd can be peeled, seeded, diced or cut into pieces. It's smaller and easier to boil

Step 4 . The pressure cooker is completely transparent after boiling for 5 minutes, and you can also directly boil it to this state

Step 5 . It's easier to flush it with cold water

Step 6 . Chop it again and make it thinner

Step 7 . To squeeze out the water, you should use gauze, but when you started doing it, you found that there was no gauze at home. The sieve is not as easy to use as gauze, and some can't be squeezed out. Squeeze it dry a little, and the fried stuffing will dry faster later

Step 8 . Pineapples also squeeze out a little

Step 9 . Put pineapple juice in it

Step 10 . Put granulated sugar and maltose into the pot (you can use a wok or any pot, and the water in a big mouth volatilizes faster

Step 11 . Pour half or 1/3 of the pineapple juice just now into the pot, not too much

Step 12 . After boiling, turn to low heat to melt the sugar, and pay attention to stirring to prevent scorching

Step 13 . Pour in pineapple and wax gourd stuffing

Step 14 . Stir fry over low heat to dry the water (you can stir fry and put it in the microwave for twoorthree minutes, and the water volatilizes quickly. You can also stir fry patiently or with the jam function of the toaster)

Step 15 . If it is dry and sticky, it means it's OK. Don't be too wet, let it cool, and then put it in the refrigerator for refrigeration

Step 16 . Soften butter at room temperature (use salt free butter with a little salt)

Step 17 . Add powdered sugar and beat butter until it turns white. Add eggs after the volume expands, and beat them into feathers

Step 18 . Sift in low gluten flour and milk powder

Step 19 . Mix well with silicone scraper. Don't use too much force to avoid cramping. It's better to put it in the refrigerator for half an hour

Step 20 . Split the skin

Step 21 . Super simple way to wrap pineapple crisp is coming! (I can only wrap 2:3 pineapple crisp: skin directly with my handbag. I can easily wrap 1:1 to 3:2 with this method!) Take a fresh-keeping bag, roll the skin round, and then put it in. Press it flat and roll it thin with a rolling pin

Step 22 . Add pineapple stuffing

Step 23 . Then I packed the fresh-keeping bag easily

Step 24 . Done! It's OK to reshape it (a method found by accident, because the fresh-keeping bag doesn't stick to it. Try bailing when making crispy!)

Step 25 . Put it into the mold and press it with a small spoon. The temperature of the small spoon is also low, so it is more convenient than pressing it by hand

Step 26 . Try to press into every corner

Step 27 . Preheat the oven at 175 ° C for 18 minutes in the middle layer

Step 28 . It can be demoulded when it is slightly cool after coming out of the oven. It is cool in the air. It is better to put it in a sealed container for 4 hours. I put it all night and eat it the next day

Step 29 . Afternoon tea is great! A sip of pineapple crisp, a sip of tea, comfortable!

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