An artifact of confession and assist -- black pineapple (Crisp)
In Cantonese, the pronunciation of "like you" is a bit similar to "black pineapple", so there is the origin of this black pineapple crisp. I came into contact with Phoenix crisp by chance, that is, pineapple crisp with salted egg yolk, so I upgraded pineapple crisp to Phoenix crisp! It is very suitable for expressing male god!Note that it's better to read the recipe first and then operate it! The weight of Phoenix stuffing should be weighed before the bag, 18g × 20 = 360g, the weight should be greater than or equal to this, and salted egg yolk can be added if it is not enough.
Step 1 . Before making Phoenix crisp, soak the salted egg yolk in oil for one night in advance.
Step 2 . First, I bought a whole cut pineapple directly from the supermarket. After washing it, I put it directly into the mixer and beat it into a half mud shape without adding water.
Step 3 . You don't need to stir it very carefully when stirring. It will be better to leave a little pulp in it. The stirred pineapple puree has its own juice. First, use a fine filter screen to filter the juice out, so that the pineapple puree can be dried up, which is convenient for the drying of stuffing.
Step 4 . Pour the pineapple puree into the nonstick pot, add rock sugar and corn syrup, and stir fry constantly. Remember to stir fry constantly to avoid sticking to the pot. The reference time is about 15 minutes.
Step 5 . Fried pineapple stuffing.
Step 6 . Spray the salted egg yolk with Baijiu, and the middle layer of the oven is 170 ℃, 10 minutes. In order to allocate time reasonably, you can also complete this step before pouring pineapple puree into the non stick pot.
Step 7 . Cut the roasted salted egg yolk with a knife and mix it with the pineapple stuffing that was fried before. Note that it is easier to cut the salted egg yolk first and then mix and stir it. The evenly mixed Phoenix stuffing is sealed with fresh-keeping film and can be stored in the refrigerator after cooling.
Step 8 . Then make pastry and prepare the materials.
Step 9 . Soften the butter until it will form a pit when your fingers press it down. Add fine granulated sugar and beat the butter. During the process of beating, slowly add the egg liquid several times and beat it to a smooth state.
Step 10 . Add sifted high powder, low powder, milk powder, cheese powder and bamboo charcoal powder, and the latter three kinds of powder do not need to be sifted. Use a scraper to pull up and down to mix evenly. Don't stir in circles to prevent flour from glutening.
Step 11 . The head of the kneaded dough is like this. A black ball, with 12g each, can be divided into about 20 pieces. Take out the stuffing made before, and divide it into 20 pieces in 18G. I choose leather: stuffing = 2:3 ratio. This kind of packing will be difficult, and it is easy to reveal the stuffing and break the skin, but try it several times. The main reason is that this kind of stuffing is really the best in taste. The baked crisp crust is crisp and crisp, and the full stuffing is really delicious.
Step 12 . The mold I choose is 4cm × 5cm of this specification, the prescription is about 20 quantities.
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