How to make black plum fruit crisp

I believe everyone has a certain understanding of how to make black plum fruit crisps. Let me introduce to you in detail how to make it.

How to make black plum fruit crisp

How to make black plum fruit crisp (breakfast recipe-super popular crisp in Taiwan)

☆Black plum fruit crisps (15 pieces, 35g/piece)

Ingredients for black plum fruit filling: 450g peeled and cored black plums, 450g peeled and seeded winter melon, 50g white sugar, 60g maltose, 2 teaspoons lemon juice, 5g corn starch dissolved in water

Pastry ingredients: 57g butter, 28g powdered sugar, 28g egg liquid, 0.7g salt, 10g milk powder, 95g low flour

First, let’s make the black plum fruit filling

How to make black plum fruit crisps

1. Cut the black plum into a cross shape, cut from top to bottom, and peel it. (This will make it easy to remove the skin)

2 Remove the core of the black plum, take out the pulp, cut into fine paste and set aside.

3Peel and seed the winter melon and grate it into shreds.

4Put appropriate amount of water in the pot, pour in the shredded winter melon and bring to a boil, then remove from the pot.

5Soak in ice water for a while.

6 Squeeze out the water and cut into puree.

7. Put the prepared black plum fruit puree, winter melon puree, sugar and maltose into the pot.

8 Stir-fry until the sugar is completely dissolved.

9 Stir-fry over medium heat until the soup gradually becomes less, then add 2 spoons of lemon juice.

10 Turn to low heat and stir-fry until the soup is dry.

11 Add the starch water prepared in advance and stir-fry quickly.

12 Let the soup cool down until it is completely dry.

Let's start making black plum fruit crisps

How to make black plum fruit crisps

1 Soften the ghee at room temperature, add powdered sugar and salt and mix well.

Add the whole egg liquid in 2-3 portions and beat slightly.

4Sieve in low flour and milk powder and mix well.

5 Shape into a ball, cover with plastic wrap and let rest for 10 minutes.

6 While the dough is relaxing, start dividing the fruit filling, 21 grams each, for a total of 15 pieces.

7 Divide the relaxed dough into 15 equal parts, weighing 14 grams each.

8Take a portion of puff pastry, press it into a thin layer, and wrap it with a portion of fruit filling.

9 Slowly push the puff pastry upwards until the mouth is pinched and tightened and rolled into a round shape.

10Wrap the remaining puff pastry with the fruit filling.

11 Coat the mold with high powder.

12 Press the wrapped fruit pastry into the mold, preheat the oven to 180 degrees, bake it together with the mold for 10 minutes, then turn it over and bake for about 5 minutes until the surface is evenly colored.

Kind tips

* Choose sweet and soft black plums, as fully ripe fruits will make them more delicious.

*The amount of sugar in the fruit filling can be reduced appropriately, depending on the sweetness of your fruit.

*Because the stuffing fried with starch water will not be very sticky, it can be used when it is warm enough to touch. Do not refrigerate the stuffing, as it may crack during baking. So if you are using stuffing like mine, then we need to use stuffing at room temperature.

*If ghee is not available in the puff pastry, you can use butter instead.

*When stirring ghee or butter, be sure not to over-stir, just stir until well combined.

*The skin of fruit pastry is not as smooth and easy to push as mooncake skin. The skin of fruit pastry is relatively crispy and easy to crack. If you cannot wrap too much filling at the beginning, you can change it to skin: filling = 1:1. It will be easier to wrap if the ratio of skin is larger, but the taste will be slightly worse.

*When a novice makes fruit pastries, it is best to choose a mold with a simpler shape, which makes it easier to shape.

*When baking, bake one side first for about 10 minutes. When you turn it over and bake again, you can remove the mold and bake until the surface is evenly colored. Because the skin is very thin and easy to bake, do not bake it for a long time to avoid cracking.

*The prepared fruit pastry should be eaten after it has completely cooled down. Since the filling is homemade and difficult to preserve, it should be eaten as soon as possible.