Cooking Steps

1. 

   Step1:Pineapple peel production - butter softened. Add sugar and beat well. Sift in low gluten flour and almond powder and mix well. Pour the Yellow paste into the fresh-keeping bag and rub into strips with a diameter of about 3cm. Refrigerate for about an hou

2. 

   Step2:Making of puff batter - put milk, water and butter into the pot. Boil over low heat until boilin

3. 

   Step3:Sift in medium powder, mix quickly and turn off the fir

4. 

   Step4:After a little cooling, the presenter will slowly add the whole egg liquid into the batter. Sti

5. 

   Step5:Finally, the batter can be set up. It can take the shape of inverted triangle

6. 

   Step6:Put the batter into the mounting bag and extrude the batter on the baking tray. Cut the frozen pineapple skin into small round pieces and cover the batter separately

7. 

   Step7:Preheat the oven for 200 ℃. Bake it for 10 minutes. The temperature drops to 180 ℃. Bake it for another 25 minutes. Cool it for standby after it is out of the oven

8. 

   Step8:Whipped cream with sugar. Set in a mounting ba

9. 

   Step9:When the puff cools, poke a small hole in the bottom. Squeeze the cream i