Pineapple Pie
Overview
I got a new oven. It’s big and has many functions. My house has almost turned into a snack shop these days. I made a bunch of bread and shortbread. If I couldn’t finish it, I notified my friends to share it. Haha, it’s my fault. Sweet friends. This pineapple pie is made of pastry using the method of making large puff pastry. Large puff pastry is faster than small puff pastry. It is not too troublesome to make, and it can contain a lot of fillings. With more fillings, the taste will be better.
Tags
Ingredients
Steps
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First make the water dough: 200 grams of flour, 60 grams of butter, 80 grams of water, put them all together and mix them into a dough
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Make the pastry: 50 grams of butter, 100 grams of flour, mix into pastry
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After the dough is ready, knead the dough until it becomes smoother, so that it has better toughness. Wrap the pastry inside
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All wrapped up tightly
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Use a rolling pin to press it evenly first, and then roll it out. This will wrap it more evenly
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Then fold it in half
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Then fold it in half
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Then roll it out and continue to fold it in half. Repeat this step, folding it in half 3 times in total
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Finally, roll it into a rectangular sheet with a thickness of about 3 mm, and cut it into small rectangular pieces
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I cooked the filling with pineapple and rock sugar in advance. I cut the pineapple into pieces and cooked it. This way it has the texture of pineapple flesh. I like this. It tastes better than the crushed ones and has a stronger pineapple flavor
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Take an appropriate amount of pineapple filling and put it on the skin
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After folding in half, press the edges tightly and make a cut on the top
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Place on baking sheet and brush with egg wash
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Preheat the oven to 160 degrees and bake for about 18 minutes
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Baked pineapple pie
