Cooking Steps

1. 

   Step1:Pineapple peel is made by mixing low gluten flour and cocoa powder, sieving butter, softening, adding sugar and stirring evenly. Pour in low flour, shaping into a cylinder, and put it in the refrigerator freezer for one hour.

2. 

   Step2:The way of making puff batter is to sift butter, sugar and water into a small pot with low powder and cocoa powder. Boil over a small fire, then pour in low powder and stir

3. 

   Step3:Stir until the film appears at the bottom of the pot and turn off the fire. Then cool to about 60 degrees. Start adding egg liquid in several times. After adding, it will be drooping as shown in the figure. Put it into a round mouth flower mounting bag and squeeze it into a baking tray with silica gel pa

4. 

   Step4:Take out the pineapple peel and reheat it at room temperature, then cut it into small pieces. Put it on the extruded puff. Preheat it at 220 ℃ in the oven. Bake it in the middle layer for about 25 minutes.

5. 

   Step5:Custard filling: one yolk, 20g white sugar, 8g low powder, 85g milk and 5g butter. Add sugar to the yolk. Beat until white. Pour in low powder and mix well

6. 

   Step6:Bring the milk to a boil. Slowly pour it into the egg yolk paste in several steps. Stir well. Sift it over. Remove the impurities

7. 

   Step7:Then pour it back into the small pot. Cook it slowly over a low heat until it is smooth and thick. Turn off the heat. Pour in the butter. Stir well. Quickly put the small pot in ice water and cool it. It's custard sauce.

8. 

   Step8:Address of new book baking dessert that can't be stopped - HTTP - / / t.cn/r7lyp6