Taiwanese Pineapple Tarts
Introduction:
"Pineapple crisp" is a famous tabletop pastry at home and abroad. What I do at home is not difficult. The key is to win the real material and be safe. I will use lots of pineapple pulp and melon collocation to cook the stuffing, and I will not worry about the preservative of flavoring pigment. I can control the skin formula and thickness, and adjust my own flavor. The result is that my product may be "slightly less", but "taste" is actually a little bit worse. Unique and incomparable. This pineapple crisp combines several recipes and my personal understanding. The skin is crispy, the filling is sweet and flexible, the taste is rich, and the taste is fragrant Now is the season for pineapples to go on the market in large quantities. You might as well take time to have a try. "
Production steps:
Materials required:
Pineapple pulp: 600g
Wax gourd: 1000g
Fresh lemon juice: half quantity
Salt: 1 / 2 teaspoon
Yellow rock sugar: 200g
Maltose: 100g
Salt free butter: 150g
Low gluten flour: 300g
Egg: 1 / 2
Sugar powder: 50g
Milk powder: 25g
Baking soda: 1 / 2 teaspoon
Milk: 25g
matters needing attention:
Production difficulty: ordinary
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Tai Shi Feng Li Su
Taiwanese Pineapple Tarts
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