[pineapple crisp] challenge the highest level of food(feng li su tiao zhan chi huo de zui gao jing jie )

[pineapple crisp] challenge the highest level of food

Introduction:

"Pineapple crisp is a specialty of Taiwan. I don't think it's very authentic when I bought it in mainland China. Later, my mother went to Taiwan to travel and brought back the so-called most authentic and delicious pineapple crisp. After eating it, I knew what pineapple crisp is! Unfortunately, the price is n times higher than that in mainland China! So, I sprouted the idea of making pineapple crisp. If I want to eat it again, I can make it myself ~! I found a lot of information before I did it. I said with confidence that I would do it well. After I finished it, I spread it out... Ha ha, this pineapple crisp, unless you are like me, is the highest level of food, otherwise don't try easily, really too much trouble! Well, if you want to challenge it, let's do it together!!! To emphasize that the filling is the key to the taste of pineapple crisp. As the name suggests, the filling of pineapple crisp must be made of pineapple, but in order to improve the taste of pineapple crisp, some white gourd paste will be added appropriately. Now almost all the pineapple cakes sold on the market use wax gourd paste, so that's why I don't want to eat the pineapple cakes I bought any more. We make them at home, so we can put pineapples generously, and don't worry about getting adulterated pineapple cakes! "

Production steps:

Step 1: filling material: wax gourd (peeled and seeded) 900g pineapple (peeled) 450g sugar 60g maltose 60g peel the pineapple and cut it into small pieces.

Step 2: wrap the diced pineapple with gauze and squeeze out the pineapple juice.

Step 3: after squeezing the juice, put the diced pineapple on the chopping board and chop it into pieces with a knife. Don't throw away the squeezed pineapple juice, leave it for later use.

Step 4: peel and seed the wax gourd according to the above method, boil the water in the pot, add the wax gourd and cook for about 15 minutes until it is thoroughly cooked. Check wax gourd is not ripe is to see if it has become transparent color.

Step 5: after cooking, quickly put the wax gourd into cold water.

Step 6: after the wax gourd cools, wrap it with gauze and squeeze out the water. At this time, the wax gourd water can be discarded, leaving only the wax gourd paste.

Step 7: put pineapple juice, granulated sugar and maltose into a frying pan, bring to a boil over high heat, then turn to low heat, and keep stirring until the sugar is completely dissolved.

Step 8: pour the wax gourd and pineapple into the pot.

Step 9: at this time, turn the heat down and stir fry slowly. The water in the pot will gradually decrease and the pineapple filling will take shape. Let it cool.

Step 10: Pastry material: low gluten flour 90g, whole milk powder 35g, butter 75g, egg 25g, sugar powder 20g, salt 1 / 4 teaspoon to make the inner filling of pineapple pastry. The next step is to make the pastry. After the butter is softened at room temperature, add sugar powder and salt, whisk with egg beater, add egg liquid, and whisk until it is completely integrated into feather shape.

Step 11: then add low gluten flour and milk powder.

Step 12: mix well with a scraper to make the powder and butter mix completely.

Step 13: mix until there is no dry powder, and the pastry dough is ready. The dough is moist but not sticky.

Step 14: the pastry dough is ready. The next step is to make pineapple pastry. First weigh the filling and pastry, and the filling and pastry of pineapple pastry are weighed in the ratio of 2:3. My pineapple crisp is 30g each, so I call it 12g crispy skin and 18G pineapple stuffing. Look, the amount of crispy skin is less than that of pineapple stuffing. In the real sense, pineapple crispy is thin skin and big stuffing, but it's a challenge for our contractors!

Step 15: flatten the stuffing with your hands.

Step 16: push the pastry with your thumb to wrap the filling slowly. The technique is similar to the cantonese moon cake I made before.

Step 17: lay baking paper on the baking tray, put the pineapple crisp on the baking paper, and use the mold to make the shape.

Step 18: make other pineapple soups in this way. Put in the oven, 175 degrees, about 15 minutes, bake until the surface is golden. Demould after taking out and cooling. After demoulding and cooling, seal it for 4 hours, and then eat it. The taste is better. This is the same as Mooncake oil return. Let the taste warm up and taste better.

Materials required:

Wax gourd (peeled and seeded): 900g

Pineapple (peeled): 450g

Fine granulated sugar: 60g

Maltose: 60g

Low gluten flour: 90g

Whole milk powder: 35g

Butter: 75g

Egg: 25g

Sugar powder: 20g

Salt: 1 / 4 teaspoon

Note: sanni tips: 1) making pineapple crisp is really a big project. I can guess it by looking at so many pictures, so I'll say that if it's too troublesome, don't try it easily. 2) people who know about pineapple crisp all know that the authentic pineapple crisp also adds wax gourd paste to increase the sense of mouth. Wax gourd paste has a strong sense of fiber, so this one is essential, and what I do Both dried wax gourd and pineapple are hand chopped. I suggest you use a knife instead of a meat grinder. I think it tastes better. 3) The most difficult step of pineapple pastry is to "wrap". After all, what we pursue is thin skin and big stuffing. The method of wrapping really needs to be more connected. If we can't make the pastry: the ratio of stuffing is 2:3, it can be changed to 1:1.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Feng Li Su Tiao Zhan Chi Huo De Zui Gao Jing Jie