Pineapple puff
By VicentaLakin
So you don't have to be careful about putting eggs. It's a pineapple puff today.
Recipe Recommendations
- low-gluten flour 55 grams
- eggs 100 grams
- salad oil 44 grams
- water 88 grams
- salt 1 gram
- milk 10 grams
- Pineapple peel ingredients
- butter 30 grams
- fine sugar 20 grams
- milk fragrance
- baking
- three-quarters of an hour
- simple
Steps for Pineapple puff
1
Pineapple skin: add soft butter to the fine sugar and evenly to the low-banded flour and then to the freezer.
2
Water, milk, salad oil, salt all boiled in small pots
3
It's a sifted, low-banded flour, evenly mixed
4
Smash it with a shovel and then flip it until it's covered in white, and it doesn't stick
5
When the noodles cooled to about 65 degrees, 50 grams of scattered egg fluids were added
6
And then you can see the paste coming up with the reverse triangle
7
Loading a bouquet and crowding out
8
Take the pineapple skin out of the fridge and split it into a ball, press the plate
9
Put it on the paste, put it in the pre-heat oven, 210 degrees, 180 degrees, 15 minutes