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Pineapple Crisp

Pineapple Crisp

Image Credit : timesofindia
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 350 g Canned condensed milk (at room temperature)
  • 100 g Egg yolk
  • 510 g Low-gluten flour
  • 700 g Huangliguan (commercially available) (kneaded into 4g strips each)

Instructions

  • Beat the butter and canned condensed milk with an egg beater.
  • Slowly add the egg yolk and stir well.
  • Add the sieved powder and stir with a rubber spatula until it becomes a soft dough.
  • Take out an appropriate amount of dough, put it into the pineapple mold, and extrude about 5-6cm strips.
  • Put a long strip of pineapple pavilion and roll it up. Arrange on the baking tray.
  • Suggested time for air fryer: Bake at 170 degrees for 15 minutes. After the biscuits have cooled, they can be filled in a can.
    Note: Because the heat of each air fryer is different, some people's air fryer burns quickly. It is recommended to check it every few minutes.