Yesterday I sent a photo of a fruit pie, a friend private message asked me how to do it, I turned over the album, sorted it out and shared it with friends who like food [smile].
I remember going out that day passing by a fruit stall, there were fresh pineapples for sale, 10 yuan 3, really good value, instant parking to buy. The taste of pineapple, I like it, the rich sweet aroma, smells of an inexplicable sense of happiness, whether it is eaten fresh or sweet, it is appetizing [laughs]!
Okay, on the approach:
One fresh sugar heart pineapple, about 800 grams.
If the wood is fresh, I cann it, and the taste is OK.
350 grams of gluten flour, 150 grams of lard (butter and corn oil are also available), 40 grams of sugar (this is increased or decreased according to personal taste), a little maltose, a slice of fresh lemon.
The above materials are suitable for 10-inch dispensing plates.
Divide the flour into two portions: 200 g and 150 g. 200 grams of he into water oil skin, that is, + water + lard (about 50 grams) + sugar kneaded into a soft and hard moderate dough; 150 grams of flour + 100 grams of lard + the remaining sugar kneaded into a puff pastry dough. Wrap the dough in plastic wrap and let it sit in the refrigerator for a while (about 20 minutes) for a minute.
Here we prepare the filling. Peel and core the pineapple, soak in light salt water for a while, cut into chunks, add some maltose, fresh lemon slices and squeeze the juice and fry it, and when it is almost out of the pan, adjust half a bowl of corn starch water to outline the sauce.
Set aside.
Now take out the dough, use the large puff pastry technique, fold it 3 times, roll it out flat, cut two-fifths into evenly slender strips to make the noodles, and make the bottom of the pie by three-fifths.
Loading the pie plate is like this, with a fork poking the bottom breathable easy to bake (in fact, I have professional tools, but too lazy to find, casually found a disposable takeaway fork [laugh cry], hopelessly I [cover my face]).
Spread in cold pineapple pieces and enjoy the aroma [Adoration].
Finish the pie surface with the weaving method.
Print a few small butterflies to increase the beauty.
A few more little flowers [laughs]!
Also braided a circle of three-strand braids, because the hands are too dirty, the process of wood has taken pictures, please forgive me!
The finished raw blank is like this.
Brush with a layer of egg mixture.
Come on a close-up, love this pile of little flowers.
Bake in the oven at 200 degrees for 30 minutes.
Baked out! Do you smell the scent? This face value this taste, drooling it [Yay]!
The temperature of the oven depends on the temper of your oven [laughs]! Did you get it? Try it...