How to make Crispy Pineapple Pie Baby Food Nutritional Recipe
1. Prepare the ingredients. Let the butter soften at room temperature. You don’t need to soften it too much, just enough to cut it with a knife. Soak the pineapple in light salt water for five minutes, remove and wash and set aside.
Be sure to choose low-salt or unsalted animal-based butter for your baby. The butter here cannot be replaced with other oils. Butter is the key to crispy pie crust.
2.Put the softened butter into the flour, add 5 grams of sugar, and use Mix the butter and flour with your hands and rub them together repeatedly until they form a light yellow sandy texture.
3. Dig a small hole in the middle of the flour and pour in 35 grams of egg liquid. Use chopsticks to stir into a fluffy consistency. Then fold the dough back and forth like origami to form a ball. You don't need to knead the dough hard, just make it into a ball. If you knead it too much, the pie crust will not be crispy.
Be sure to control your little hands when pouring the egg liquid here. Don’t pour too much at once, otherwise you will have to add dry powder.
4.Cover the kneaded dough with a plate or plastic wrap and let it rest for 20 minutes.
< li id="make5" class="list2" >
6. Do not brush oil into the pot, pour in Stir-fry the pineapple and the remaining 5 grams of sugar over medium-low heat
7. Mix 2 grams of starch with 25 grams of water to make water starch. When the pineapple becomes soft and no longer releases any water, pour the water starch into the pot and stir well, stir-fry until the fried pineapple filling is almost thick. Moisture
8. Place the risen dough on the kneading mat and divide it into four small portions of even size.
9. Take a small amount and knead it into a small round cake and place it on oil paper on top, and then cover it with another piece of oil paper. Roll out into a thin pancake through oil paper, the thickness is according to your preference. You can also use plastic wrap here, but oil paper is better. At this time, you can preheat the oven to 180 degrees for 10 minutes. (Each oven has a different temperament, and you should still set it according to the firepower of your own oven.)
10.Tear off the top layer of parchment paper and put an appropriate amount of pineapple filling on the pie crust.
11. Fold the four sides in half and wrap them up.The crust sticks together easily.
12. Spread oil paper on a baking sheet, and place the wrapped pie with the opening facing towards Place on baking sheet. After finishing these four, the oven is almost preheated.
13. Place the baking sheet into the middle layer of the oven, and adjust the oven temperature to 170 on the upper tube degree, the down tube is 180 degrees, and the time is set to 20 minutes.
14. Wait until the pie crust turns slightly yellow and the aroma comes out. . Be sure to watch the last five minutes, as the oven will burn easily if the oven is too powerful.
15. It’s very hot right after baking., let it dry before eating.
5.At this time, start making the pineapple filling. Cut the pineapple into small dices. I cut it a bit big, so cut it into small pieces. A little will make it better.