Cooking Steps

1. 

   Step1:Weigh out the amount of pineapple peel; butter 50g sugar powder 20g white sugar 20g low gluten flour 70

2. 

   Step2:Add sugar powder and low gluten flour into the softened butter. Rub it evenly by hand to form butter granules.

3. 

   Step3:I'm making dough.

4. 

   Step4:Put the dough in the fresh-keeping bag. I roll it directly across the fresh-keeping bag into 2 or 3 mm thick flakes and put it in the refrigerator for cold storage

5. 

   Step5:Prepare the puff materials. Puff; butter 50g sugar 3G salt 1g low gluten flour 75g water 125ml egg

6. 

   Step6:Add the butter cut into small pieces together with water, sugar and salt into the pot.

7. 

   Step7:Low heat to boiling. Turn of

8. 

   Step8:Sift in low powder.

9. 

   Step9:Quickly stir into dough and then put the pot on the fire again. Turn on the small fire and stir the dough with the shovel until the flour is fully cooked.

10. 

    Step10:Put the dough in a larger container.

11. 

    Step11:Add the egg mixture in several times. Mix it thoroughly every time before adding.

12. 

    Step12:Until the mixture becomes glossy batter and can be hung on the shovel to form an inverted triangle state (as shown in the figure).

13. 

    Step13:Put the made puff batter into the flower mounting bag.

14. 

    Step14:Squeeze evenly on a non stick baking pan. Leave enough space in the middle.

15. 

    Step15:Take out the pineapple peel that has been cooled and awakened. Remove the preservative film and make it into a small round piece.

16. 

    Step16:Cover every puff dough.

17. 

    Step17:In a 200 degree oven. Bake for 15 minutes.

18. 

    Step18:Turn to 185 degrees. Bake for 15 minutes.

19. 

    Step19:Put the roasted puffs on the grill to cool. Then you can add your favorite fillings.