Pineapple peel puffs

Recipe Recommendations

• low powder 30g
• unsalted butter 30g
• fine sugar 15g
• almond powder 10g
• acaroid 60g
• milk 50g
• water 50g
• butter 45g
• whole egg 105g

• sweetening
• roast
• an hour
• ordinary

Steps for Pineapple peel puffs

1

1. Soften the butter at room temperature and add fine sugar;

2

2. Stir evenly without beating;

3

3. Sift in the low flour and pour in the almond powder;

4

4. Cut and mix evenly and form a ball;

5

5. Wrap it with plastic wrap, shape it into a cylinder, and place it in the refrigerator for refrigeration;

6

6. Put milk, water, and butter into the pan;

7

7. Heat over low heat until the butter melts;

8

8. Sift in the low flour and stir quickly;

9

9. Make dough, remove from heat, and bring to room temperature;

10

10. Stir the eggs and add them to the dough in portions;

11

11. You can use chopsticks to help disperse;

12

12. After finally scooping up, the dough will be mushy in the shape of an inverted triangle;

13

13. Take out the refrigerated pineapple peel and cut it into small round slices;

14

14. Pour the dough into the decoration bag and squeeze out a round batter ball on the baking sheet;

15

15. Cover each batter with a piece of chopped pineapple peel. Preheat the oven to 200 degrees. Bake at 200 degrees for the middle layer for 10 minutes, then turn to 180 degrees for about 25 minutes-never turn on the oven for the first 20 minutes, otherwise the cold air will burst in and the puffs will collapse;

16

16. Look, this little thing is bulging and so cute.

Pineapple peel puffs Make Tips

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