Pineapple Pastry Puffs-winners of The 2nd Lezhong Baking Competition
1.
Puff pastry part production: 30g butter cut into small pieces, softened at room temperature
2.
Add 12g of powdered sugar, beat with a whisk until white, add 37g of sifted low-gluten flour, mix until there is no powder, and form a dough
3.
Put the pastry dough in a fresh-keeping bag, shape it, and freeze for 1 hour in the refrigerator
4.
Puff making part: 1g salt, 2g sugar, 40g butter, 100g milk, pour into the container, heat until the butter is all melted, and small bubbles appear and turn to low heat
5.
60g low-gluten flour is sifted and poured in all at once
6.
Stir until there is no dry powder and form a smooth and soft dough, then remove from heat
7.
Let the dough cool, the temperature is about 60 degrees, add the beaten eggs, add in 2 times, it is easier to mix evenly
8.
Raise the scraper and an inverted triangle appears
9.
Preheat the oven at 200 degrees for 10 minutes, and put the batter into the piping bag
10.
Spread greased paper on the baking tray, squeeze the puffs into uniform particles, keeping the distance
11.
Cut the frozen puff pastry into slices and lightly cover the top of each puff dough
12.
After the oven is preheated, put the puffs in the oven at 180 degrees for 20 minutes. After the puff’s iconic small dome is bulged and shaped, 160 degrees for 20 minutes. Do not open the oven during the expansion of the puffs to avoid shrinking.
13.
After the puffs are out of the oven and let cool, squeeze the cream in, and beat the cream to 8
14.
It's also super delicious when eaten alone without cream, crispy and crunchy
Tips:
1. The butter in the puff dough should be cut into smaller cubes, and stir appropriately when cooking to make it melt faster.
2. The liquid in the puff dough must be boiled until it is completely boiling before turning off the heat or low heat. The next second after turning off the heat, pour all the low-gluten flour in, and then stir immediately. That is to say, turn off the heat—pour the powder—start mixing. Please try to complete these actions within 3 seconds.
3. The egg used in the puff dough should be at room temperature. If the egg is too cold, it will affect the quality of the finished puff.
4. Add eggs when the puff dough is too hot, the eggs will be cooked easily. If the puff batter is too cold, the ability to absorb egg liquid will become poor. So we have to wait until the batter is not hot, but when it is still hot, we add the eggs in portions.
5. After mixing the puff batter, pick it up with a wooden spoon, the batter hung on the wooden spoon is in an inverted triangle shape; even if it drips, it is very slow. If it has reached this state, even if there is some egg liquid left, we can no longer add it.
6. Please use the puff batter as soon as possible and put it into the oven as soon as possible. If you need to leave it for a while, please cover it with a damp cloth or plastic wrap.
7. The pastry batter that has just been mixed is relatively soft and difficult to shape. Refrigerated pastry dough becomes more maneuverable due to the hardening of the butter inside. The amount of dough used depends on the size of the puff, which is about 1-2mm thick.
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