Pineapple cake(feng li su )

Pineapple cake

Introduction:

"If some people want to eat pineapple crisp in the season when it is not pineapple, they are willing to buy expensive pineapple to make stuffing themselves. However, in my eyes, eating is probably the second, mainly to take out to earn applause. Then cooperate. It's a little big, twice as much as you. In fact, the stuffing fried can be dried a little more, but time is short, just make do with it. It is said that pineapple crisp should be baked in a continuous mold, so as to have a flat and angular shape. However, there are not so many of the same molds. Although different molds can be used for baking, the biscuit molds are different in size, and there are many Cawaii, so it's better not to bake the biscuit directly to achieve uniformity. "

Production steps:

Step 1: Pastry materials

Step 2: soften the butter, add sugar and salt

Step 3: beat with an egg beater

Step 4: add the egg

Step 5: stir until fully integrated

Step 6: mix milk powder and low gluten powder and sift into butter paste

Step 7: mix well

Step 8: divide the skin into 12g / piece and the filling into 18G / piece

Step 9: flatten the skin and add pineapple stuffing

Step 10: push the skin up to cover the filling

Step 11: close up,

Step 12: put the biscuit into the round mould and gently press the flat surface

Step 13: demoulding

Step 14: put in the baking tray

Step 15: put in the oven, middle layer, heat 175 degrees, bake for 20-30 minutes

Step 16: the surface is golden, and it's out of the oven

Materials required:

Low gluten powder: 180g

Milk powder: 70g

Butter: 150g

Egg: 50g

Powdered sugar: 40g

Salt: 1 / 2 teaspoon

Pineapple filling: 612g

Note: pineapple stuffing is sticky and soft, and the skin is soft. It takes a little patience to wrap it. If you stick to your hands, you can use plastic film to assist in making pineapple crisp. After cooling, it can be sealed and stored for 4 hours before eating. The taste is better.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Feng Li Su