Pineapple Puffs

Pineapple Puffs

1. Puff pastry materials all into the basin

2. Knead into a dough

3. Put it on the plastic wrap, shape it into a long strip, and put it in the refrigerator to freeze

4. Now let’s make the puffs: put the butter, water, and salt in a small milk pot, put it on the fire and heat it up

5. Bread flour is ready

6. The butter solution melts, and then it boils away from the fire

7. Pour bread flour into it

8. Stir quickly and evenly, then let stand to cool

9. Two eggs in a bowl

10. Add the beaten egg liquid to the cold butter batter in batches, each time until it is completely absorbed before adding to the next

11. Stir up the batter into an inverted triangle shape

12. Put an appropriate amount of puff batter into the piping bag, cut a small opening at the top of the piping bag, the diameter is about 1 cm

13. Extrude your favorite shape on a non-stick bakeware

14. Take out the frozen pastry noodles and cut them into thin slices. At this time, the oven starts to preheat 180 degrees

15. Place the meringue noodles one by one on the puff batter

16. Enter the middle layer of the pre-heated oven, first 180 degrees, and after the color is reduced to about 160 degrees, the baking time is about 15-20 minutes, and the puff body is fully expanded and hardened before being out of the oven

17. Let cool on the drying rack after baking

18. Just eat it directly

Tips:

1. Make the puff pastry dough first, and turn it into a noodle shape roughly the diameter of the puff;
2. The puff pastry should not be too thick, too thick will press on the puffs, will not swell easily, and will not fall into a pineapple shape;
3. The butter batter can be put into a basin of cold water to help cool down;
4. Don't add the egg liquid at one time, add it again after it is completely absorbed each time. The eggs are divided into different sizes. If two are not enough, increase the amount of eggs appropriately, stir up the batter, and form an inverted triangle shape;
5. Please adjust the baking time and temperature according to your own oven. If the color is too heavy, you can cover it with tin foil, or lower the temperature and extend the time appropriately;
6. The puff must be fully expanded and shaped before it can be taken out, otherwise it will not recover after it collapses and then re-enter the oven.