Pineapple Pie Baby Food Nutrition Recipe

Method

1. 01

   Step 1

   Prepare the ingredients. Soften the butter at room temperature, but not too much; just enough to cut easily with a knife. Soak the pineapple in lightly salted water for five minutes, then rinse and set aside. When making butter for babies, be sure to choose low-salt or unsalted animal-based butter. This butter cannot be substituted with other oils; it's the key to a crispy pie crust.

   

2. 02

   Step 2

   Add the softened butter to the flour, add 5 grams of sugar, and mix the butter and flour by hand, rubbing repeatedly until it becomes a light yellow, sandy texture.

   

3. 03

   Step 3

   Make a small well in the center of the flour, pour in 35 grams of egg liquid, and stir with chopsticks until it forms clumps. Then, fold and press the dough clumps back and forth like folding paper to form a ball. Don't knead the dough vigorously; just knead until it forms a ball. Over-kneading will make the pie crust less flaky. Be careful when pouring the egg liquid; don't pour in too much at once, or you'll have to add more flour.

   

4. 04

   Step 4

   Cover the kneaded dough with a plate or plastic wrap and let it rest 20 minutes.

   

5. 05

   Step 5

   Now it's time to make the pineapple filling. Cut the pineapple into small cubes. Mine were cut a bit too big; smaller cubes will make them easier to wrap.

   

6. 06

   Step 6

   Without brushing oil into the pan, pour in the pineapple and the remaining 5 grams of sugar, and stir-fry continuously over medium-low heat.

   

7. 07

   Step 7

   Mix 2 grams of starch with 25 grams of water to make a cornstarch slurry. When the pineapple has softened and no longer releases moisture, pour the cornstarch slurry into the pan and stir well, then stir-fry until thickened. The cooked pineapple filling will be almost completely dry.

   

8. 08

   Step 8

   Place the rested dough on a kneading mat and divide it into four small, evenly sized portions.

   

9. 09

   Step 9

   Take a small portion of dough and roll it into a small round disc. Place it on parchment paper, then cover it with another sheet of parchment paper. Roll it out into a thin disc through the parchment paper, the thickness depending on your preference. You can also use plastic wrap, but parchment paper is better. Now you can preheat the oven to 180 degrees Celsius for 10 minutes. (Every oven is different, so you should adjust the temperature according to your own oven.)

   

10. 10

    Step 10

    Peel off the top layer of parchment paper and place an appropriate amount of pineapple filling on the pastry.

    

11. 11

    Step 11

    When you fold the four sides together, the dough sticks together very easily.

    

12. 12

    Step 12

    Line a baking sheet with parchment paper, and place the wrapped pies seam-side down on the sheet. By the time you've made these four, the oven should be almost preheated.

    

13. 13

    Step 13

    Place the baking tray in the middle rack of the oven, set the oven temperature to 170 degrees Celsius for the top element and 180 degrees Celsius for the bottom element, and set the time to 20 minutes.

    

14. 14

    Step 14

    Once the pie crust turns slightly golden and smells fragrant, it's ready to be taken out of the oven. Keep a close eye on it for the last five minutes, as it can easily burn if the oven is too hot.

    

15. 15

    Step 15

    It's very hot when it comes out of the oven, let it cool down before eating.