Chinese Food
~Pineapple puff ~ crispy sweet snack
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The story behind this dish
Cooking ingredients
Cooking Steps
Step1:Pineapple peel material - butter 30g, sugar 20g, low powder 38
Step2:1. Butter softens at room temperature
Step3:2. Add the sugar and beat it evenly with the egg beater
Step4:3. Add the sifted low flour and mix well
Step5:4. Wrap the dough in a fresh-keeping bag and put it into the refrigerator for cold storage
Step6:Puff batter material - 45g butter, 90g water, 60g low powder (sieved), 2 eggs (110g), a little sugar, a little salt
Step7:1. Put water and butter in the pot
Step8:2. Add a little sugar and salt. Heat over medium heat and shake the pot gently
Step9:3. When boiling, turn a small fire and pour in the sifted low powder at one time
Step10:4. Use a wooden spoon to quickly mix the flour and water together
Step11:5. Stir until the flour and water are mixed together. Do not stick to the pot. Turn off the fire
Step12:6. When the batter is not too hot, add the whole egg liquid in several times
Step13:7. Stir well with a wooden spoon until the batter and the egg mixture merge. Add another time
Step14:8. After adding egg liquid for many times, the batter will become more and more glossy. Pick up the batter with chopsticks. The low batter is in an inverted triangle shape
Step15:9. Put the flower mouth into the flower mounting bag, and put the batter into the flower mounting bag
Step16:10. Squeeze the batter on the baking tray
Step17:11. Take out the frozen pineapple skin dough, slice it and cover it on the squeezed puff batter
Step18:12. Put the baking tray into a 210 degree preheated oven. Bake for 10-15 minutes. When puffs swell, reduce the temperature to 180 degrees. Bake for 20 to 30 minutes until the surface is tan. Turn off the fire and simmer for 10 minute
Step19:13. After the puff is completely cooled, dig a hole in the bottom and pour custard cream filling into the bottom with the puff nozzle
Step20:Vanilla custard cream filling material - 3 yolks, 55g sugar, 250g milk, 25g low powder, 1 / 4 vanilla branch (or a little vanilla essence). Light cream 100
Step21:1. Egg yolk stirring and dispersing
Step22:2. Add sugar and beat evenly with egg beater
Step23:3. Sift in low flour and mix well
Step24:4. Split the vanilla pods in half. Scrape out the vanilla seeds and put them into the milk together with the vanilla pod
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Cooking tips:~ crush the eggs ~ 1. Heat the water and butter to the boiling state; 2. Use room temperature eggs for eggs. If the temperature of the eggs is too low, it will affect the expansion of the puff batter; 3. The eggs in the formula do not need to be added completely. The amount of the egg liquid is adjusted according to the state of the batter. The batter looks glossy. Scoop it up with a wooden spoon. The batter falls in an inverted triangle. 4. Do not open the oven door as much as possible during the baking process, because the change of heat and cold will cause the puff to shrink; 5. After baking, use the remaining heat to simmer for a while and then come out again to ensure the drying; 6. If the roasted puff is not eaten immediately, use the fresh-keeping bag to pack it. If it's soft, put it into the oven and bake for 3-5 minutes at 180 degrees; 7. The stuffing in the puff can be changed to what you like. 8. Use immediately after filling. Otherwise, puff will absorb the water of filling, become soft and affect the taste. There are skills in making delicious dishes.
