Cocoa Pineapple Puffs
Overview
The pineapple puffs, which are crispier and more delicious than ordinary puffs, are really delicious. The crispy pineapple skin and soft filling have just the right taste, not too sweet. I like it best with forget-me-not tea,
Tags
Ingredients
Steps
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First make the pineapple skin, soften the butter at room temperature, and beat with a whisk until the volume increases,
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Add sugar and beat together,
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Stir evenly,
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Mix two tablespoons of cocoa powder and 30g of low-gluten flour and sift,
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Add to butter,
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Stir evenly,
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Pour it on the plastic wrap,
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Shape it into a cylindrical shape with your hands,
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It's about as thick as the circle between your index finger and thumb. Put it in the refrigerator for about an hour.
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Then make puff dough. Mix 50g low-gluten flour and 2g cocoa powder and sift. For the remaining steps of making puffs, please see the puff steps I have done before. They are all the same. This recipe is half of the puff recipe,
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Don't cut it right after you take it out. It will be chopped into pieces. Let it warm to room temperature for a while before cutting it.
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The puff dough is neatly squeezed onto the baking sheet. The position I squeezed is just enough. If you have never made puffs and cannot grasp the size of its expansion, it is best to make the position as wide as possible so that they will not stick together.
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The pineapple skin is roughly cut into this thickness,
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Place them on the puff dough and heat at 210°C for about 25 minutes, then squeeze on the custard sauce (please refer to the specific method of custard sauce, the specific recipe of custard sauce has been given)
