Matcha Pineapple Puffs
1.
First make the pineapple skin, soften the butter, cut into small pieces and mix with powdered sugar to beat, then add matcha powder and beat evenly, and finally sift in the low-gluten flour and mix it evenly into a dough, put it in the refrigerator for 20 minutes and set aside; put the low-gluten flour 60 G sifted and set aside;
2.
Put the mixed C ingredient into a small pot, heat it on medium heat and stir it slightly to make the oil evenly distributed on the surface of the water. After boiling, change to low heat, pour in the flour, and use a hard wooden spoon to quickly stir all the materials in the pot to make it non-sticky. Dough, and you can see that there is a layer of mucous membrane on the bottom of the pot, immediately leave the fire; after leaving the fire, continue to stir the dough, the purpose is to quickly cool the dough, and feel that the dough is warm and not hot (about 60 degrees)
Beat the eggs and add them to the dough, each time you add a little egg, quickly and vigorously stir evenly, until the batter is an inverted triangle that can be scooped up with a wooden spoon and can drip down slowly; just make a 1cm circle diameter Put the piping nozzle into the piping bag, then pour the batter into the piping bag, and squeeze out a circle with a diameter of about 5cm. Take out the refrigerated matcha dough, cut a small piece of about 10 grams, and place it on top of the dough
3.
Take out the refrigerated matcha dough, cut a small piece of about 10 grams, and place it on top of the dough; put the baking tray into the middle layer of the oven and bake for about 25 minutes. Pay attention to observe in the next few minutes, the surface will turn golden, and at the same time The moisture on the surface of the puff is completely evaporated, and no small bubbles can be seen. After cooling the puff, cut it from the middle and sandwich it with vanilla custard.
Tips:
1. Remember to stir for too long when making matcha pineapple peel, as long as there is no dry flour;
2. The amount of matcha peel should not be too much, otherwise it will affect the expansion of the puff.
