Vanilla cream ^_^ pineapple puffs

Practice steps

1: Make puffs first, mix 80g of butter, 170g of water, 2.5ml of salt, 5ml of sugar and heat over medium heat until slightly boiling.

2: Turn slightly boiling to low heat, add 100g of low-gluten flour at one time and stir at a speed, form a non-stick pan and then leave the heat.

3, the dough cooled to no hot hands and then add three whole egg liquids, each time you add egg liquid to mix well and then add the next time, I added it four times. Maybe the egg mixture will be left over

4, j use chopsticks to pick up the batter into an inverted triangle, and the height of the triangle is about 4cm, so you don't need to add egg liquid. If the egg mixture is all added and the paste has not yet become a 4cm inverted triangle, add a little cold water to stir as appropriate. Set aside the dough.

5: Make pineapple peel, butter 60g at room temperature softened, add 40g of granulated sugar and whisk to a light state

6: Add 80g of low powder and mix well into a ball, put it in the refrigerator and set aside

7. Squeeze the dough into a framing bag (or dig the dough with two spoons)

8, the pineapple skin dough into small dough quickly knead thin and light paste on the puff dough, I use the mounting mouth to squeeze the dough in order to crack the pineapple peel after the test is more open. When skinning, you can preheat the oven, bake at 210 degrees Celsius for 15 to 18 minutes, turn 180 degrees Celsius to bake for 25 to 30 minutes, and do not open the oven in the middle of the way to prevent collapse!

9: Bake a light brown color and cool it.

10: Next, make vanilla cream filling: beat three egg yolks with an egg beater until thick, sift in low flour and corn starch mixture and mix well. Bring milk powder, water and sugar to a boil in a small pot and add a few drops of vanilla extract.

11: Add one-third of the boiled milk to the egg yolk paste and stir to prevent clumping. Mix well and then put all back into the 2/3 milk pot, heat over low heat while stirring until boiling paste and then out of the pot.

12. Stir in the ice water bath after cooking until cooled to prevent agglomeration. After cooling, place in a cold room for later use. At this time, whisk the light cream until there is a clear trajectory (a little powdered sugar is added to the whipped cream). After the cream is whisked, add the vanilla paste in parts and mix well to form the vanilla cream filling.

13. Pack the vanilla cream filling into the garging bag, and squeeze the filling from the cooled puff bottom with a special garging spout! Delicious is about to come out!!!

Mood story

I made creamy puffs a few days ago, one bite at a time, and today I want to make some rich and flavorful big puffs! Thinking of the crispy skin of the pineapple bread, the saliva couldn't help but drip down, just make a pineapple puff! Thinking that the whole cream would get a little greasy, I made a smooth and tender vanilla cream filling. The process is a little cumbersome ~ but after doing it, it is quite delicious! On the outside is crispy pineapple skin, inside is cold and tender vanilla cream ~ can't listen to it! Seventeen of the weights were made, and only four were eliminated by the family ~ It seems that next time you can increase the weight and do !!!