Meringue Puffs
1.
Weigh out the amount of pineapple peel; butter 50 g powdered sugar 20 g white sugar 20 g low-gluten flour 70 g
2.
Add icing sugar and low-gluten flour to the softened butter and knead it with your hands to form butter particles.
3.
Knead gently into the dough.
4.
Put the dough in the fresh-keeping bag, I directly roll it into 2 or 3 mm thick slices through the fresh-keeping bag and put it in the refrigerator for later use
5.
Prepare the ingredients for the puff. Puffs; butter 50 g sugar 3 g salt 1 g low-gluten flour 75 g water 125 ml 2 eggs
6.
Add the cut butter, water, sugar, and salt to the pot together.
7.
Heat to a boil on low heat, turn off the heat
8.
Sift in low powder.
9.
Stir the dough quickly and place the pot on the fire again, turn on a low fire, and stir the dough with a spatula until the flour is cooked.
10.
Put the dough in a larger container.
11.
Add the egg liquid in portions, stirring thoroughly each time before adding.
12.
Stir until it becomes a shiny batter and can be hung on the spatula to form an inverted triangle state (as shown in the picture).
13.
Put the prepared puff batter into the piping bag.
14.
Squeeze evenly on the non-stick baking sheet, leaving enough distance in the middle.
15.
Take out the pineapple skin that has been cooled and awake, remove the plastic wrap, and make small round pieces.
16.
Cover each puff dough.
17.
Put it in a 200 degree oven and bake for 15 minutes.
18.
Turn it to 185 degrees and bake for 15 minutes.
19.
The baked puffs are placed on the grill to cool, and then you can add your favorite fillings.
Tips:
The baking time and temperature are adjusted according to the performance of your own oven.
