Pineapple sandwich cookies

Overview

I bought a pineapple today. It tastes sour. If you eat it directly, your teeth may not be able to bear it. So I made pineapple filling, and then there was this pineapple sandwich biscuit. Crispy on the outside, sweet and sour on the inside, very refreshing. The sweet and sour taste offset the greasiness of the butter, and my husband didn't even notice what kind of fruit the filling was.

Tags

• baking
• children
• cookies
• afternoon tea
• fast food
• butter
• cake flour
• egg
• maltose
• milk powder
• peeled pineapple
• white sugar
• powdered sugar
• salt

Ingredients

Steps

1. 1 Make the filling: Chop the pineapple into small pieces, and chop the hard core into coarse pieces. Strain with gauze to squeeze out excess water.

   

2. 2 Place the squeezed pineapple into the pan. Pineapple juice can be drunk directly with some sugar.

   

3. 3 Add 30 grams of white sugar and stir-fry evenly over medium heat.

   

4. 4 Add 40 grams of maltose and stir-fry evenly.

   

5. 5 Add appropriate amount of homemade chestnut puree (optional).

   

6. 6 Stir-fry the water and form into a ball.

   

7. 7 The finished product is very sticky, use a plastic bag to separate it and roll it into a round ball.

   

8. 8 Make the dough: Beat 55 grams of butter and 20 grams of powdered sugar, then add 20 grams of eggs in batches and beat until fluffy.

   

9. 9 First mix 80 grams of cake flour, 25 grams of milk powder, and a little salt. Then sift the flour mixture into the butter.

   

10. 10 Mix into dough.

    

11. 11 Roll the dough into a long strip, cut into balls and round. Separate the plastic bag and flatten it, wrap a filling in it and close it.

    

12. 12 Use the heel of your hand to flatten the filling-wrapped dough.

    

13. 13 The middle rack of the oven is 185 degrees for 20 minutes.