Pineapple (Cashew) Pie

Overview

The festival continues to read, the vacation continues, the talent show continues, the food tasting continues... Some people say that when parents are there, there is a home. I think all the elderly in the world would like to spend more time with their children in their lifetime! 20I7 Spring Festival, it is rare to have such a long time and gather together so well... Obviously the level of family entertainment is limited, but everyone's participation is indeed improving themselves, and at the same time it brings joy to the family... I remember that when I read about Western food, there was an allusion to the origin of noodles. "It said that in order to encourage the family to participate in a new battle, I gathered the ingredients at home to make the best noodles." ’ I’ve been reading for a long time, and I can’t remember if the snack in the allusion is the pineapple dumpling I made today. However, what makes me so attentive is indeed the original intention of this allusion. Today I baked the pineapple pie in two pie plates in one pot. In the plate without lace, I innovatively added some chopped cashew nuts to enrich the taste. Taste it for yourself, I won’t tell you. I hope that taking a bite of this crispy dough with sweet and glutinous pineapple filling will bring new energy to your family and those who are on the road to success and are struggling, so that you can meet study, work, and all new tests in life with full energy!

Tags

• baking
• butter
• condensed milk
• egg yolk
• fine yarn sugar
• low gluten flour
• starch
• white sugar
• pineapple
• salt
• water

Ingredients

Steps

1. 1 Prepare all the main ingredients and auxiliary ingredients

   

2. 2 ·Wash the pineapple (I bought it in the supermarket with the skin peeled) and chop it into pieces for later use

   

3. 3 Heat the oil in the main ingredients over medium-low heat, add sugar, salt and water and stir-fry over low heat until the color becomes darker.

   

4. 4 Pour in the pineapple cubes and stir-fry over low heat until they become soft and there is only a little moisture in the pot, then pour in the starch solution in the main ingredient. Stir-fry and stir evenly, set aside

   

5. 5 Mix the egg yolk, water, salt and fine sand in the auxiliary ingredients. Prepare the low-gluten flour and put softened butter in it. Knead it evenly with your hands, like coarse corn meal. Pour in the above egg yolk mixture, mix well, put it in a plastic bag and put it in the refrigerator for an hour.

   

6. 6 Take it out, put it in two plastic bags, separate the plastic bags and roll them into dough larger than the pan. Use a rolling pin to roll the pan around to remove excess edges and press slightly.

   

7. 7 Poke some small holes in the shaped bottom skin and apply a layer of condensed milk.

   

8. 8 Put the pineapple filling, sprinkle with chopped cashews on one plate, press it lightly into the preheated oven for 5 minutes. Bake at 190°C for twenty minutes.