Easy afternoon tea: pineapple skin puff

Easy afternoon tea: pineapple skin puff

Introduction:

"One more simple step, you will find that the puff is very different^_ ^This puff will be one of the most popular snacks, whether it's filled with cream or eaten directly

Production steps:

Step 1: soften 30g butter at room temperature, add sugar.

Step 2: stir well without stirring.

Step 3: sift in 30g low flour and pour in 10g almond flour.

Step 4: cut and mix evenly to form a ball.

Step 5: wrap the plastic film, shape it into a cylindrical shape, and put it in the refrigerator for refrigeration.

Step 6: put the milk, water and butter into the pot.

Step 7: heat over low heat until butter melts.

Step 8: sift in the medium powder and mix quickly.

Step 9: make a dough, remove from the heat and let it stand at room temperature.

Step 10: beat the eggs and add them to the dough.

Step 11: use chopsticks to help disperse. The batter will get smoother and smoother.

Step 12: scoop it up and turn it into an inverted triangular batter. According to the different flour water absorption, it is not necessary to add all the egg liquid.

Step 13: take out the frozen pineapple peel and slice it.

Step 14: pour the batter into the flower mounting bag (or fresh-keeping bag), and extrude the round batter on the baking tray.

Step 15: cover each dough with a sliced pineapple peel.

Step 16: preheat the oven to 200 degrees, middle layer, first bake at 200 degrees for 10 minutes, then bake at 180 degrees for 25 minutes or so - don't turn on the oven for the first 20 minutes, or the puff will collapse when the air conditioning suddenly increases.

Materials required:

Salt free butter: 30g

Low powder: 30g

Almond powder: 10g

Fine granulated sugar: 15g

Medium flour: 60g

Milk: 50g

Water: 50g

Butter: 45g

Egg: 105g

Note: you can send some fresh cream into the puff to make filling according to your preference.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: Original