How to make pineapple puffs

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  1. Divided into three major steps, first, make the pineapple skin, first stir 80 grams of sugar and 80 grams of solid ghee evenly; then add low-gluten flour and stir together until even.

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  2. Stir 125 grams of water, 125 grams of pure milk, and 105 grams of solid ghee and bring to a boil; pour the low-gluten flour into the mixing jar, then pour in the boiled mixture, and then add 3 Beat in 4 eggs until thickened.Put the prepared batter into a piping bag and pipe it into the baking pan.

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  3. Roll the kneaded dough into strips, cut it into small pieces, flatten it on the cutting board with a kitchen knife, scoop it up, and cover it with the squeezed puffs.Preheat the oven, raise the heat to 200, lower the heat to 175, and put in the covered puffs

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  4. Third, puff filling, beat 150 grams of fresh cream to 70%, add 50 grams of whipping cream manually Stir, then add 3 grams of brandy; then pour in the stirred custard powder and 80 grams of pure cream.Put the mixed butter into a piping bag.

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  5.After the puffs are baked, cool and squeeze the cream from the bottom.