Pineapple cake
Introduction:
"It's still the filling for the Mid Autumn Festival. Someone specially got back a packet of pineapple crispy stuffing, but it didn't work. The pineapple stuffing used to make moon cakes is less than half. Finally, pour out the empty space and make a pineapple crisp to get rid of them. The pastry uses Jun Zhi's formula. "
Production steps:
Step 1: prepare the pastry
Step 2: pour butter softened at room temperature, sugar powder and salt into a large bowl
Step 3: beat loose hair with egg beater
Step 4: add the egg
Step 5: continue to beat until feathery
Step 6: mix milk powder and flour, sift into butter
Step 7: mix evenly with a rubber scraper
Step 8: mix to make dough
Step 9: divide into 16 parts and round them
Step 10: divide the filling into 16 portions,
Step 11: take a dough and press it into a cake
Step 12: pack in the filling
Step 13: close and round
Step 14: do it one by one
Step 15: put it into a round biscuit mold and press it into a chess shape
Step 16: demould, put into the baking tray and arrange well. Use sesame to distinguish different fillings
Step 17: put it in the oven with 175 ℃ preheating, middle layer, bake for 15-20 minutes
Step 18: the surface is golden, and it's out of the oven
Materials required:
Low gluten powder: 90g
Whole milk powder: 35g
Butter: 75g
Egg: 25g
Powdered sugar: 20g
Salt: 1 / 4 teaspoon
Pineapple filling: 320G
Note: the ratio of skin to stuffing is about 2:3. Although many people say that the ratio of 1:1 is not good, they don't feel that it's difficult to make a bag. After baking and cooling, seal for 4 hours before eating, taste better.
Production difficulty: simple
Process: Baking
Production time: several hours
Taste: Fruity
Chinese PinYin : Feng Li Su
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