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240 gr moderate protein flour (can mix cornstarch 200 flour + 40 gr cornstarch)
Filling
Pineapple jam weighs 10 grams each
A little matcha powder / green coloring for the leaves
How to make
1. Mix the butter + powdered sugar, mix briefly as long as it's smooth, add the egg yolks, mix briefly as long as it's smooth.
2. Enter the dry ingredients (salt, milk powder, and flour), with sifted stir until smooth.
3. Store in the refrigerator, until slightly hardened and malleable (30 minutes).
4. Sprinkle the mold with flour. Shape the dough into rounds of 28 grams, fill with pineapple jam, round until tight, print using a mold.
5. Arrange on a baking sheet lined with baking paper or an aluminum pan without being greased, top with leaves and cloves.
8. Bake in the oven at 135-140 °C on lower heat (I keep it on the middle rack) 30 minutes, transfer to a lower rack, bake on top and bottom fire until cooked for about 5 minutes.
8. Grease with oil 1x, bake again at 130 low heat (store on middle rack) for 5 -7 minutes, or leave without oil.
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