Pineapple tart

material

Low-gluten flour125g, a little white oil, fine sugar160g, salt12 tsp, 40g water and 500g cream.

working methods

1.) Prepare the crust according to the method of beef patties.

2.) Divide the crust into two parts, 250g and 200g, and each part is the same size as the cake pan. After covering 250g of cake crust on the bottom of the cake pan, it was shaped by hand to make the cake crust fit the cake pan, and the rest 1 was reserved as the upper cake pan.

3.) Mix and boil the stuffing (1) for later use.

4.) After the stuffing (2) is stirred evenly, add the stuffing (1) and continue to cook until the pineapple sugar juice is sticky and gelatinous, and then remove from the fire.

5.) Dice the pineapple slices, add them into the stuffing of the method (4) together with the cream, and stir well. After cooling, pour into the cake pan, then cover the upper crust and knead the edges of the two crust.

6.) Brush the egg liquid on the surface, poke the hole with a bamboo stick, and bake in the oven at 200℃ for about 20 minutes.