Originally, I wanted to be a large-scale party. The result was too big (12-inch is good when I bought it), and half of the pineapple was cut into dissatisfaction, and it was simply made into a trumpet. The result was unexpectedly good, as if a small golden sunflower was taken out of the oven, which was very delicious! When you do it, you always add it by feeling. If you don’t weigh it, let’s take a look at it. Wait until the next time you buy a pineapple.
Low-gluten flour with butter, knead into small granules, pinch and then loosen your hands will not be scattered, you can add a proper amount of whole egg liquid, you can smash into a group. Dough the dough and let it relax.
Come and make pineapple stuffing. Cut the pineapple into small pieces, and remove the hard core in the middle. Put the pineapple in a pan, add sugar, butter, and heat over medium heat. Corn starch and a little bit of low-gluten flour are mixed into a sauce, poured into a pan and stirred, and the pineapple juice solidifies into a paste.
Pineapple filling is done in a pan, add coconut (not omitted, because it is really delicious.), put it aside to cool
The loose dough is put into a pie, spread in the egg tart mold, and the excess is cut off. Leave a portion of the dough and slice it into pieces, then cut the strips.
Fill the pineapple with the pineapple filling, arrange the mesh on the top with thin strips, and wrap a thin strip around it, press it tightly, and then use a chopstick to press out a circle pattern.
Brush the whole egg on the surface and bake it to 150~180 degrees to the golden color!
Regarding the hard core of the pineapple that you just removed, you can not throw it away, add it to the sugar, put it in the cooking machine, and then filter it (like the sorbet), filter the slurry with soda or make it. Sha Bing is good!