1.
Pineapple peel operation steps Low-gluten flour (60g) and cocoa powder (3g) are mixed and sieved for later use
After the butter (50g) is softened, add sugar (40g) and mix it on the chopping board and rub evenly
2. Add the sieved powder, stir evenly, form a cylinder, put it in the refrigerator for one hour, and set aside
3.
Puff body operation steps Low-gluten flour (120g) and cocoa powder (5g) are mixed and sieved for later use
Put butter (90g), water (180g), sugar (10g) into a small pot and boil over medium heat
4.
Add the sieved powder, stir evenly with egg extract, stir until there is a film on the bottom of the pan, then turn off the heat
Then add eggs (3 pieces) in portions after cooling, and stir evenly with egg extract
5. Put the mixed batter into a piping bag and squeeze it into a baking tray lined with greased paper
6. Take out the prepared pineapple skin and warm it up, cut into thin slices, and spread on the squeezed puffs
7. Put it into the preheated oven and bake, increase the heat to 200 degrees, lower the heat to 180 degrees, and bake for 25 minutes.
8. Custard sauce operation steps Egg yolks (3 pcs), add sugar (60g), beat until white
9. Pour milk (240g) into a milk pan and heat, and boil until slightly boiled
10. Add the milk to the egg yolk and stir evenly with egg yolk
11. Add sifted low-gluten flour (60g) and mix well
12. Stir it into a thin batter and sieve it once to remove impurities
13. Then heat up on a low fire, stirring is smooth and thick; after turning off the heat, add butter (15g) and stir evenly.
14. After the mixed custard sauce has cooled, put it into a piping bag and squeeze it into the baked puffs.
Tips:1. Puffs need to be baked at a high temperature, and the oven must be preheated in place.
2. Fillings can be added as you like.
3. After the puffs are baked and formed, turn off the heat and take them out in a hurry, and bake them at the remaining temperature.
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