Netted Pineapple Tarts(wang wen bo luo ta )

Netted Pineapple Tarts

Introduction:

"Some netizens asked why you like to make pastry with pastry. They answered honestly: first, you want to do some food" experiments "in your spare time. Some stuttered. Second, you are lazy and afraid of" folding quilts "(making pastry). The process is trivial. In fact, baking is all made of different materials, but the combination is different. You can also challenge your handiwork and try to make it more eye-catching. This time, you made a Pineapple Tarts with reticulated patterns from boxed pastry. The others are not difficult. It takes a little time to weave the net, and it's not too difficult. It really looks more beautiful than the bare surface. "

Production steps:

Step 1: in a large bowl, fill 1 / 2 bowl of water, add 1.5 tbsp salt, stir well, cut pineapple into pieces, and soak in salt water for about 5-10 minutes;

Step 2: after picking up, filter and dice. The size of the granule is about half the size of the tail finger. The pineapple granule can fill the mould, and a little more is enough;

Step 3: bring the butter to the boil;

Step 4: after the oil dissolves, pour in diced pineapple, stir well, add 2 tbsp sugar and about 2 tbsp corn flour, to explain that the amount of sugar is only for reference, you can try the sweetness before you make the filling, and then decide whether to increase the amount of sugar, and the same is true for corn flour, until the pineapple filling has no water and is relatively dry. (as shown in the picture, the filling in the pot is relatively dry.)

Step 5: take out the pastry from the refrigerator and open it while it is frozen;

Step 6: press out the tarts with the tarts mould, and press the tarts skin evenly on the tarts mould with your thumb. Use your thumb to remove the excess edge;

Step 7: poke some small holes in the bottom of the tarts with toothpicks or forks, and put the tarts into the refrigerator to freeze for about 15 minutes;

Step 8: put the filling spoon into the tarting mould and spread it flat;

Step 9: cut the leftovers of pastry into strips and weave the net on the surface;

Step 10: apply egg liquid on the mesh, put it into the preheated oven at 350 ~ 375 ° f for about 25 minutes, and the color of the product will show on the tarts (as shown in the figure).

Materials required:

Box tarts: 2 pieces

Fresh pineapple: 1 / 2

Sugar: 2 tbsp

Butter: 15 ~ 20g

Corn starch: 2 tsp

Salt: 1.5 TSP

Water: 1 / 2 large bowl

Six inch movable bottom tarts: 1

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 before filling, and the amount will not decrease by itself. However, the water loss of fruit tarts filling will be a little in the process of processing, but the amount will not decrease a lot if starch is used to absorb the water. Different fruits will water out after heating Different quantity, such as green apple, little water, pineapple more water, hot processing fruit tarts stuffing with starch is more than green apple; 2, stuffing heating is not recommended when the fire is too big, the fruit will be cooked, will be too soft and too wet, bubble tarts skin; 3, do fruit tarts stuffing choice of fruit, I think green apple and pineapple is a good choice, green apple QQ taste, pineapple Pineapple is tasty. Pineapple should not be too ripe. It is better to use raw pineapple than canned pineapple. If blackberry, blueberry, strawberry, etc. are used to produce large amount of water, consider adding some bread bran to absorb water. Fourth, when making stuffing, raw powder will be more viscous, and the effect will be better. The amount of corn starch 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: 10 minutes

Taste: Fruity

Chinese PinYin : Wang Wen Bo Luo Ta