Pineapple pie(bo luo xian ke li bing )

Pineapple pie

Introduction:

"I had some experience in making Keli last time. This time, I referred to the recipe of omelet, so the cake became more loose. In terms of filling, I used fresh pineapple this time. It was fragrant, sweet and delicious."

Production steps:

Step 1: first pass the pineapple pieces with salted water, then cut them to the size of corn, put them on the stove in a small pot, open fire and put butter on them;

Step 2: dissolve the butter, add pineapple and sugar, cook and stir;

Step 3: when the pineapple is just boiled, add the corn starch, and then stir it quickly until the flour and pineapple are a little sticky and transparent, indicating OK. Turn off the fire and fill the stuffing;

Step 4: in a large bowl, add butter and fluffy;

The fifth step: add sugar, egg juice, essence, stir evenly, then add salt to the flour, sift it into the bowl and stir it evenly.

Step 6: put the pan on the stove, turn on a small heat, coat the pan with a thin layer of oil, use a large spoon, spoon a spoon of batter into the pan, not too much, enough to spread a piece of cake, and then use the batter push to push the cake evenly. If there is no batter push, use a slightly flat spatula;

Step 7: put some stuffing on one side of the crust, not too much, as shown in Figure 7;

Step 8: fold the side without stuffing to the side with pie to form a semicircle, and press it with a shovel to shape it;

Step 9: 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, put the rolled cake in the mouth of the cup, such as the largest diameter cup, the cake will not spread, OK.

Materials required:

Stuffing - fresh pineapple: 120g

Stuffing - butter: 7g

Stuffing - sugar: 4 tsp

Stuffing corn starch: 2 tsp

Cake egg: 2

Cake - sugar: 20g

Cake butter: 60g

Cake salt: 1 / 8 TSP

Cake flavor: 1/2 spoon

Cake low gluten flour: 50g

Runguo - vegetable oil: appropriate amount

Note: first, soak the pineapple in salt water before slicing, it will feel sweet and won't itch; second, once the pineapple is heated, it will produce more water, so the added starch is a little more than the apple filling, so don't let the filling be too thin. 3、 Because there is no milk or water in this recipe, it is relatively loose, 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 crispy than that of the last recipe. Fourth, if you want to roll the egg cake, you can't have too much stuffing. If you don't want the shape to be folded into a semicircle, you can't roll it Fifth, in order to keep the pineapple flavor, we don't add chocolate and other decorative materials on the surface. Sometimes the food doesn't need to be too complicated, and the Yellow pancakes are very attractive.

Production difficulty: Advanced

Craft: Skills

Production time: several hours

Taste: Fruity

Chinese PinYin : Bo Luo Xian Ke Li Bing