Cooking Steps

1. 

   Step1:Making of puff and pineapple skin material - sift low gluten flour and cocoa powde

2. 

   Step2:Soften butter, add sugar, mix and rub on the chopping board evenl

3. 

   Step3:Add sifted powder, mix evenly, shape into a cylinder, refrigerate for one hour, and reserv

4. 

   Step4:Operation steps of puff - sift low gluten flour and cocoa powde

5. 

   Step5:Put butter, water and sugar in a small pot. Boil over medium hea

6. 

   Step6:Add the sifted powder. Use the eggbeater to stir evenly at a speed. Stir until the film appears at the bottom of the pot, then turn off the fire. After cooling, add the eggs in several times. Stir well and evenly

7. 

   Step7:Put the mixed batter into the flower mounting bag. Squeeze it into the baking tray covered with oil pape

8. 

   Step8:Take out the pineapple peel and warm it up, cut it into thin slices, and spread it on the extruded puf

9. 

   Step9:Bake in a preheated oven. Heat it up to 200 degrees. Heat it down to 180 degrees. Bake for 25 minutes

10. 

    Step10:Casserole operation steps - add sugar to yolk. Beat until whit

11. 

    Step11:Put the milk into the milk pot and heat it. Cook until it is slightly ope

12. 

    Step12:Add milk to the yolk and stir wel

13. 

    Step13:Add sifted low gluten flour. Mix wel

14. 

    Step14:Stir into batter and sift once. Remove impurities (SIFT

15. 

    Step15:Then heat it over a low heat. Stir smoothly and thickly. Turn off the heat. Add butter and stir evenly

16. 

    Step16:This is a good casserol

17. 

    Step17:After the mixed custard sauce is cooled, put it into a flower mounting bag and squeeze it into the baked puff

18. 

    Step18:Puffs didn't taste very much. They were mainly made of stuffing