Ingredients

Dough batter: 240 grams, water 360 grams, pineapple peel A: 100 grams, powdered sugar 76 grams, pineapple peel B: 10 grams, whole eggs 30 grams, pineapple Skin C: 3 grams, low-gluten flour 140 grams, filling: 1300 grams

Method

1. Sift the powdered sugar in ingredient A, add ghee and beat until slightly fluffy status, the color turns white and is ready for use.

2. Add material B into method 1 in batches. (First add the egg yolk and mix well, then add the whole egg and mix well)

3. Sift the C ingredients and add them to step 2 and mix well to form a dough. Knead it into a long strip with your hands and set aside.

4. Sieve the puff pre-mixed powder and set aside.

5. Boil the water to about 55℃ and pour it into the pre-mixed powder from step 1 and mix well.

6. Place baking paper on a baking sheet and set aside.

7. Put the batter from method 2 into a piping bag, and pipe it onto the baking sheet of method 3, forming round shapes.

8. Use a scraper to cut the pineapple skin dough into discs, then press it into thin slices with your hands, cover it with the puff dough batter in step 4, and put it in the oven at 180℃ for upper temperature / 180 for lower temperature. ℃, bake for about 30 minutes until there are no oil bubbles on the surface of the puffs and the cracks turn golden brown, then take them out and let them cool for later use.

9. Cut the cooled puffs in step 8 into half with a horizontal knife, fill the middle with kenim filling and serve.