1. First, make the pineapple skin, soften the butter at room temperature, and use a whisk until the volume is enlarged.
2. Add white sugar and whisk together,
3. Stir well,
4. Mix two teaspoons of cocoa powder with 30g low-gluten flour and sift,
5. Add the butter,
6. Stir well,
7. Pour it on the plastic wrap,
8. Squeeze it into a cylindrical shape
9. It’s about as thick as the index finger and thumb circle, and put it in the refrigerator for about an hour.
10. Then make the puff dough, mix 50g low-gluten flour with 2g cocoa powder and sift. The rest of the steps for making puffs are the same as the puff recipes I have made before. The recipe for this is half of the puff recipe. ,
11. Don’t cut the freshly taken out, it will be shredded, let it warm up at room temperature for a while and then cut again.
12. The puff dough is neatly squeezed on the baking tray. I squeeze just enough. If you have not made the puffs and cannot control the size of their expansion, it is best to be as wide as possible so that they will not stick together.
13. The pineapple skin is about this thick,
14. Lay them on the puff dough at 210°C for about 25 minutes, and then squeeze them on the custard sauce, (refer to the specific method of custard sauce, the specific recipe of custard sauce has been given)
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