Mini Pineapple Tarts(mi ni bo luo ta )

Mini Pineapple Tarts

Introduction:

"To tell you the truth, although egg tarts are very popular and I like them very much, when it comes to Pineapple Tarts, I really feel that they are invincible. They are more offensive than egg tarts. After eating, I still want to think about them. The crisp skin of the tarts, with the fragrance of fresh pineapple, is irresistible. To explain, the finished product is made of the smallest tarts, which is called mini. (four materials are used as units)

Production steps:

Step 1: fill a bowl with half a bowl of water, add 1 teaspoon of salt, stir until the salt dissolves, put the pineapple pieces into the salt water bowl, soak for 5-10 minutes, pick them up, and then cut them into small pieces;

Step 2: turn the pan on medium heat, add butter and pineapple kernels, stir for a moment, add sugar, add corn starch after sugar dissolves, first add 1 teaspoon, stir until transparent, then gradually add 1 / 2 teaspoon of corn starch, stir evenly, the purpose is to let starch absorb the moisture exuded from pineapple, if still feel watery, add 1 / 2 teaspoon of corn starch, mainly to make the tarts filling ratio The purpose of thicker transparent paste is to add starch step by step until the filling is thicker, because the skin of the tarts is Melaleuca, and the pineapple must be fried thick without blistering;

Step 3: fill the tarts. You can see that the tarts are thick, as shown in the picture;

Step 4: press out the tarts with a mold;

Step 5: after pressing out the tarts, put them in the mold, pinch them with your fingers until they can cover the whole tarts, press off the surplus edge of the tarts with your fingers, and then prick several holes on the tarts with toothpicks;

Step 6: put the filling into the mould, about 80-90% full, then put the mould into the old baking pan, and bake in the preheated oven for 12-15 minutes, 350 degrees F, subject to the golden color of the crust.

Materials required:

Box of thousand layer pastry: 1 piece

Fresh pineapple: 4 finished Tarts

Salt: 1 tsp

Cold boiled water: 2 / 3 bowl

Sugar: 1 tablespoon

Corn starch: about 2 tsp

Note: first, whether baked egg tarts or fruit tarts, the calculation of the amount of tarts filling is very easy. The amount of filling is basically equal to the full capacity of all the tarts you use. There is no need to process the egg tarts liquid before filling, and the amount will not decrease by itself. However, the water loss of fruit tarts filling in the process of processing, but the amount will not decrease a lot if starch is used to absorb water. Besides, we do not need to add tarts filling Add it to 100% of the filling. On the other hand, different fruits produce different amount of water after heating. For example, green apples produce less water, pineapples produce more water, and the amount of starch used in hot processing of fruit tarts is more than green apples. Second, it is not recommended to heat too much, because the water will be cooked very well, too soft and too wet, and the tarts will be soaked. Third, it is recommended to make fruit tarts The author thinks that green apple and pineapple are the best choice, green apple QQ has the taste, pineapple is irritating, pineapple had better not be too ripe, using raw pineapple is better than using canned pineapple, if you use BlackBerry, blueberry, strawberry and other large water yield, consider putting some bread bran to absorb water; fourth, when making stuffing, using raw powder will be more viscous, the effect is better, using corn starch dosage will be slightly more. Western style food can be cooked by itself. Five, tarpai can also be done by itself. The recipe is as follows: light pastry, flour, 200 grams, egg 1, butter 100 grams, salt 5 grams, small 1 spoon, right amount, sweet pastry, 200 grams of flour, 1 egg, 5 grams of sugar, vanilla powder 1 (a substitute for essence), butter 100 grams, salt 1, water spoon and right amount. According to the author's understanding, the formula can be used as the dosage of a large and medium-sized tarts. We all refer to the proportion of the formula to adjust the dosage of the tarts you want to make.) 6、 If it is homemade tarts, tarts dough do not rub too long, will gluten, it is not so crisp; seven, the use of pastry, the advantage is crisp, the disadvantage is the lack of hardness, so we must stir dry tarts stuffing, with sweet pastry formula to do better tarts.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Fruity

Chinese PinYin : Mi Ni Bo Luo Ta