Pineapple crisp(xiang su nan wang feng li su )

Pineapple crisp

Introduction:

"Bite lightly, the rich pineapple flavor immediately melts in the mouth, especially, sweet but not greasy, crisp and unforgettable! The origin of pineapple crisp: it is said that pineapple crisp originated in the Three Kingdoms period. Its pronunciation in Minnan dialect is also called "Wanglai", which symbolizes the meaning of Wanglai for future generations. Pineapple is also a tribute commonly used by Taiwanese to worship, which means "Wangwang" and "Wanglai", so it is a popular wedding custom in Contemporary Taiwan. "

Production steps:

Step 1: peel and core pineapple, soak in light salt water for half an hour, drain and cut into small pieces; peel and seed wax gourd, and cut into small pieces.

Step 2: pour the wax gourd, pineapple, sugar and rock sugar into the pot in turn and mix. After standing for half an hour, the mixed pulp will come out of the water.

Step 3: add appropriate amount of water to keep the pulp level, bring to a boil.

Step 4: turn the heat down and cook until the wax gourd is ripe and rotten.

Step 5: take 3 / 4 portion of the fruit and beat it into a paste with the cooking machine, then pour it back to the pot and stir fry slowly over low heat.

Step 6: stir fry the fruit until it is dry and can be agglomerated; after cooling, evenly divide it into 20g / piece and rub it into a ball.

Step 7: cut the butter into small pieces and soften with lard at room temperature.

Step 8: add sugar powder in three times and beat with electric egg beater until white and large.

Step 9: beat the eggs well, add them into the powder bowl several times, and beat well.

Step 10: mix low gluten flour and milk powder, sift into the basin, cut and mix evenly.

Step 11: knead into a glossy dough.

Divide each dough into about 20g balls.

Step 13: flatten a portion, wrap it in pineapple stuffing, rub it round with the palm of your hand and place it downward.

Step 14: make some green bodies.

Step 15: put it into the baking tray and press it gently with your hand to arrange the long squares.

Step 16: preheat the oven 175 degrees, heat up and down, middle layer, bake for 15 minutes, take out.

Step 17: turn over and bake for 3-5 minutes, then color.

Materials required:

Low gluten flour: 80g

Egg: 30g

Milk powder: 25g

Sugar powder: 50g

30g: butter

Lard: 30g

Pineapple: 500g

Wax gourd: 500g

Sugar: 50g

Rock sugar: 50g

Salt: 2 to 3G

Note: Tips: 1, the production of stuffing is best not to use iron pot, otherwise cooked out of the pineapple stuffing color will be black. 2. You can't knead the pastry too much, it's easy to get tendons.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Xiang Su Nan Wang Feng Li Su