Pineapple puff
By VicentaLakin
Puffs are a sweet meal from Italy, with cream, chocolate and ice cream wrapped in loose cream, with a softer taste. Puffs now produce many varieties, one of them. It's like a pineapple-like skin, and it's literally called a pineapple puff when it's slowly melted and matured after temperature. Do pineapple puffs in two parts, one cocoon, one puff. Soccer is made first, frozen in the fridge until the noodle is hard, ready for the puff paste and squeezed in the grill. Time planning is not tired, nor is it cumbersome. With the rest of the leather, it can be frozen in the fridge and then removed, which is convenient。
Recipe Recommendations
- sweetening
- roast
- an hour
- ordinary
Steps for Pineapple puff
1
It's all in the pot
2
Scratch it like a noodle
3
It's on the film, it's a long strip, it's in the freezer
4
Now make puffs: put butter, water, salt in the little milk pot and heat the fire
5
Bread is ready
6
Butter water solution melted and boiled out of the fire
7
Put bread in it
8
Quickly mix it evenly, then calmly
9
Two eggs in the bowl
10
I'm gonna have to put the loose egg fluid in the cold paste, and I'm gonna have to absorb it to the next time
11
It's a triangulation
12
Load a proper amount of puff paste in a bag, cut a small mouth at the top of the bag, about a centimeter in diameter
13
Squeeze the shape you like on a non-glaze dish
14
Take out the frozen soccer noodles and cut them into thin pieces, and then the oven starts preheating 180 degrees
15
Put the pasta on the puff pasta. Move
16
In the middle of a preheated oven, 180 degrees first, coloured and down to about 160 degrees, baked for about 15-20 minutes, and the puffy body is fully swollen and hardened
17
When you get out of the oven, it's cool
18
Just eat itPineapple puff Make Tips
1. Make the pastry dough first, then roll it into strips about the same thickness as the diameter of the puffs.
2. The pastry should not be too thick; if it is, it will press down on the puffs, preventing them from rising properly, and it won't flake into the pineapple pattern.
3. You can place the pot in a basin of cold water to help cool down the butter batter.
4. Do not add the beaten eggs all at once; add them gradually, allowing each portion to be fully absorbed before adding the next. Since egg sizes vary, add more if two eggs aren't enough. The batter is ready when you lift a spoonful and it falls off in a triangle shape.
5. Adjust the baking time and temperature according to your own oven. If the color is too dark, cover with aluminum foil, or lower the temperature and extend the time slightly.
6. The puffs must be fully puffed up and set before being removed; otherwise, they will collapse and cannot recover even if put back into the oven.