Pineapple puff pastry

Overview

Puff is a sweet snack originating from Italy. Some people say: Because Hamilton Cream and Hamilton Cake entered the wedding hall, there was Hamilton Cream Cake. But the bread who loves Hamilton butter can only bury his love in his heart and turn into a Love Puff. When you take your first bite, you'll fall in love with it. This pastry puff is based on ordinary puffs with a layer of puff pastry added. When you bite into it, you will first feel the crispiness of the puff pastry, then the softness of the puffs, and finally the soft and sweet cream filling. Such a rich and multi-layered taste, come and try it!

Tags

• baking
• butter
• egg
• low gluten flour
• white sugar
• milk
• powdered sugar
• salt

Ingredients

Steps

1. 1 Making the puff pastry: cut 30g butter into small pieces and soften at room temperature

   

2. 2 Add 12g powdered sugar and beat with a whisk until pale. Add 37g sifted low-gluten flour and mix until there are no powder particles. Form a dough

   

3. 3 Put the pastry dough into a plastic bag, shape it, and put it in the refrigerator for 1 hour

   

4. 4 Puff making part: Pour 1g salt, 2g sugar, 40g butter and 100g milk together into the container, heat until the butter is completely melted and small bubbles appear, turn to low heat

   

5. 5 Sift 60g of low-gluten flour and pour it all at once

   

6. 6 Stir until there is no dry powder and form a smooth and soft dough, then remove from the heat

   

7. 7 Let the dough cool down until the temperature reaches about 60 degrees. Add the beaten eggs in two batches to make it easier to mix evenly

   

8. 8 Lift the scraper and an inverted triangle will appear

   

9. 9 Preheat the oven at 200 degrees for 10 minutes and put the batter into a piping bag

   

10. 10 Line a baking sheet with oiled paper and squeeze the puffs into evenly sized particles, keeping a distance

    

11. 11 Cut the frozen puff pastry into slices and lightly cover the top of each puff dough

    

12. 12 After the oven is preheated, put the puffs in the oven at 180 degrees for 20 minutes. After the iconic little dome of the puffs bulges and takes shape, bake at 160 degrees for 20 minutes. Do not open the oven during the expansion process to avoid shrinkage

    

13. 13 After the puffs are cooled out of the oven, squeeze in the cream and whip the cream until it reaches 8 minutes

    

14. 14 It’s also super delicious when eaten alone without butter, crispy and crunchy