Afternoon tea pineapple peel puffs
By UnaKlein
One more simple step and you will find that this puff becomes very different ^_^Whether it is filled with cream or eaten directly, this puff will definitely be one of the most popular snacks!
Recipe Recommendations
- unsalted butter 30g
- low powder 30g
- almond powder 10g
- fine sugar 15g
- acaroid 60g
- milk 50g
- water 50g
- butter 45g
- eggs 105g
Steps for Afternoon tea pineapple peel puffs
1
soften 30g of butter at room temperature and add fine granulated sugar.
2
Stir evenly without battering.
3
Sieve in 30g of low flour and add 10g of almond powder.
4
Cut and mix evenly and form a ball.
5
Wrap it with plastic wrap, shape it into a cylinder, and place it in the refrigerator for refrigeration.
6
Put milk, water, and butter in the pan.
7
Heat to low heat until butter melts.
8
Sieve in the medium flour and stir quickly.
9
To form dough, remove from heat, and bring to room temperature.
10
Beat the eggs and add to the dough in portions.
11
You can use chopsticks to help disperse. The batter will become smoother and smoother.
12
After finally scooping up, the dough will become a paste in the shape of an inverted triangle. Depending on the water absorption of flour from each household, it is not necessary to add all the egg liquid.
13
Remove the refrigerated pineapple peel and slice it.
14
Pour the dough into a decoration bag (or crisper bag) and squeeze out a round batter on a baking sheet.
15
Cover each batter with a piece of sliced pineapple peel.
16
Preheat the oven to 200 degrees and the middle layer. Bake at 200 degrees for 10 minutes, then turn it 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.Afternoon tea pineapple peel puffs Make Tips
You can whip up some whipped cream according to your preference and squeeze it into the puffs to make filling.