Pineapple Keli square cake(bo luo ke li fang bing )

Pineapple Keli square cake

Introduction:

"I've made Keli cakes several times, and the leaders have tasted them for a while. I've made them in another form, and the form has changed. Although the taste is the same, it looks fresh."

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: turn the left and right ends of the cake to the middle, leaving the middle about 2.5 inches wide;

Step 9: fold the front and rear ends, leaving the middle about 3.5-4 inches wide to form a square bundle;

Step 10: turn over and fry until golden. If the front color is still too tender, turn over and fry until golden.

Materials required:

Pineapple pie: 120g

Filling corn starch: 2 tsp

Pie butter: 7g

Filling glutinous rice starch: 2 tsp

Eggs in crust: 2

Sugar: 20g

Crust butter: 60g

Crust salt: 1 / 8 TSP

Pancake flavor: 1/2 teaspoon

Low gluten flour: 50g

Tasteless vegetable oil: right amount

Don't make the pineapple stuffing itch a little before you heat it with a piece of salt water. 3、 Because there is no milk or water in this recipe, but only butter, it is more crisp. Because the toughness of the cake is poor, the skin is easy to break, and the operation is relatively difficult, but the taste is looser and crispy than that of the last recipe. Fourth, the cake is best ready to eat.

Production difficulty: Advanced

Craft: Skills

Production time: several hours

Taste: Fruity

Chinese PinYin : Bo Luo Ke Li Fang Bing