Cooking Steps

1. 

   Step1:First, make puffs. Mix 80g butter, 170g water, 2.5ml salt and 5ml sugar, and heat to slightly boil.

2. 

   Step2:Turn to a small heat with a little boiling. Add 100g of low gluten flour at one time and stir it at a smooth speed. Leave the heat after the dough is in a non stick pot.

3. 

   Step3:Cool the dough until it's not hot. Add three layers of whole egg liquid in several times. Mix the egg liquid every time before adding the next time. I add it in four times. Maybe the egg will be lef

4. 

   Step4:J use chopsticks to pick up the batter and make it into an inverted triangle. The triangle is about 4cm high, so you don't need to add any more egg liquid. If the egg liquid is not in 4cm inverted triangle after adding, add a little cold water and stir as the case may be. Prepare the dough.

5. 

   Step5:Make pineapple peel. Soften 60g butter at room temperature, add 40g sugar and beat to light stat

6. 

   Step6:Add 80g of low flour and mix well. Put it in the refrigerator for standb

7. 

   Step7:Put the dough into a mounting bag and squeeze it into a dough (or use two spoons to dig the dough

8. 

   Step8:Divide the pineapple skin dough into small groups and quickly pinch it thin and paste it on the puff dough. I use the mounting mouth to squeeze the dough so that the pineapple skin will crack more after the test. Preheat the oven when sticking the skin. Bake at 210 ℃ for 15-18min and turn to 180 ℃ for 25-30min. Never open the oven in the middle of the way to prevent collapse.

9. 

   Step9:Bake it light brown and cool it.

10. 

    Step10:Then make vanilla cream stuffing - beat three yolks with a beater until thick. Sift in the mixture of low flour and cornstarch and mix well. Add milk powder, water and sugar to boil in a small pot. Add a few drops of vanilla essence.

11. 

    Step11:Add a third of the boiled milk to the yolk paste. Stir as you add to prevent caking. Mix well and return to 2 / 3 milk pan. Heat over low heat and stir until it boils to a paste, then leave the pan.

12. 

    Step12:After leaving the pot, stir in the ice water bath until it is cooled to prevent agglomeration. After cooling, put it into the refrigerator for standby. At this time, whisk the cream until there is a clear trace (add a little sugar powder to whisk the cream). After the cream has been whipped, add it into the vanilla paste in several times and mix well to form the vanilla cream filling.

13. 

    Step13:Put the vanilla cream filling into the flower mounting bag. Use the special flower mounting mouth of puff to punch holes at the bottom of the cooled puff and squeeze into the filling. Delicious food is coming out...