1. 30g butter is softened at room temperature, and fine sugar is added.
2. Stir evenly, no need to stir.
3. Sift in 30g of low flour and pour in 10g of almond flour.
4. Cut and mix evenly to form a dough.
5. Wrap it with plastic wrap, shape it into a cylindrical shape, and store it in the refrigerator.
6. Put milk, water, and butter in the pot.
7. Heat over low heat until the butter melts.
8. Sift in the medium powder and stir evenly quickly.
9. Make dough, remove from heat, and bring to room temperature.
10. Beat the eggs and add them to the dough in portions.
11. You can use chopsticks to help disperse. The batter will become smoother and smoother.
12. After being scooped up, it becomes an inverted triangle-shaped batter. Depending on the water absorption of the flour of each company, it is not necessary to add all the egg liquid.
13. Take out the frozen pineapple skin and slice it.
14. Pour the batter into a piping bag (or fresh-keeping bag), and squeeze a round batter on the baking sheet.
15. Cover each batter with a slice of pineapple peel.
16. Preheat the oven to 200 degrees, the middle layer, first bake at 200 degrees for 10 minutes, and then turn to 180 degrees for about 25 minutes-don't turn on the oven for the first 20 minutes, otherwise the air-conditioning will suddenly enter and the puffs will collapse.
Tips:You can squeeze some whipped cream into the puffs to make fillings according to your own preferences.
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